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For more flavoring, you can add garlic powder, asafoetida, and curry leaves when frying the other ingredients. It is a very simple yet popular stir-fry recipe with potatoes. This curry is served at South Indian weddings and on all other happy occasions. It’s similar to the Bengali Aloo Bhaja. What’s key to the dish is the special spice mix used. Every South Indian potato fry will taste a tad different because of this spice powder. We use sambhar powder in this curry that gives it a hot and fiery taste along with a power-packed flavor. No matter what the name, the point is that it is one of the easiest, simplest and tastiest ways to prepare potatoes. In this recipe, basically, potatoes (either parboiled or raw) are tossed in a specific spice blend and slow-roasted in the pan till they turn golden and crispy! Yum! Also, contrary to many beliefs, potatoes are good for us when consumed in moderation! They are a source of vitamins, minerals, and dietary fiber. So do include this Aloo Fry in your weekly menu!Â
Vegan and gluten-freeVery minimalistic recipeGreat on flavorsHot and fierySimple, easy, and quick recipeAn ideal recipe for beginnersRequires no onion, no garlic
Potatoes - Idaho, Russet, or Gold Yukon potatoes work well for this recipe. But feel free to use any kind available to you. Spices - Mustard seeds, cumin seeds, turmeric, and urad dal give this dish an earthy flavor. Herbs - Cilantro gives this dish a nice aromatic flavor. Sambhar Powder - This is the main seasoning in this curry. Use good quality spicy sambhar powder for the best flavor. Since this spice mix has all the required flavors, there is no need to add any other seasoning. For those who are not aware of this South Indian spice mix, it is prepared by roasting and grinding different lentils and spices. You can prepare a small batch and use it in many other recipes too. We serve it with sambhar/rasam and rice along with some fried papad. Sometimes we also serve it with Kalanda Sadam (Mixed Rice) like Tomato Rice, Lemon Rice, Coconut Rice, Mustard Rice, etc. This is a great recipe to pack in lunchboxes. My mom would pack this along with few slices of bread. Not just me, even my friends would look forward to my lunchbox the days she sent that. Try this combo. On lazy days, we just make some Curd Rice and this curry to go with it! It tastes amazing! A simple homecooked comfort meal! Otherwise, you can serve this curry with any kind of Kootu or Avial. It tastes amazing even when paired with any Indian Dal and Jeera Rice. You can use them as stuffing for tacos, dosa, wraps, sandwiches, or mash them lightly, and stuff them in parathas, etc. The options are endless. They can also be served as a side with any Indian flatbread or Poori. If you are looking for some drinks to pair with this meal, serve a tall glass of Chaas/Buttermilk or Cold Cucumber Soup with it. Leftovers can be mashed and be used to make Mashed Potato Hummus Waffles or Grilled Potato Cheese Sandwiches.Â
You can also add garlic, onions, and tomatoes to this Aloo Fry. If you are vegan, then you can use vegan ghee to cook this curry. Some like to add 1-2 tablespoons of chickpea flour/besan after adding the spice mix to help with the spices bind with the potatoes. Normally this is a spicy crispy roast potatoes recipe, but you can tone down the spice levels if intolerant or making for children by adding less sambhar powder.  While this is a dry curry, you can make it gravy by adding water or vegetable stock. Then you easily mix it with rice and enjoy it without having to make sambhar, rasam, or dal.Â
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