Classic potato fry be it North Indian or South Indian, this humble stir fry stands high as a side dish for any kind of meal. This simple potato stir fry can be done under 30 minutes and is a life saver recipe perfect for any weekday lunch or dinner, in fact works out great for lunch box too. There are many days I’ve survived with just rasam sadam and this potato fry which sounds like a piece of nostalgic heaven at the end of a busy work day. I’ve already shared a few recipes like Potato fry using onion & tomato more like a semi thick curry, Crispy Potato Fry– a disc shaped potato pan fried with ginger & garlic, Pan roasted Garlic Potato fry with loads of garlic, Baby Potato fry – small baby potatoes coated with masala and lot other recipes shared by our members.
|Potato||2 cups (cubed) or (2 medium sized potatoes)|
|Sambar onion/ Pearl onion / Shallot||2 (finely chopped)|
|Turmeric powder||1/4 teaspoon|
|Red Chili powder||1/2 teaspoon|
|Coriander powder||1 teaspoon|
|Salt||3/4 teaspoon (or to taste)|
|Mustard seeds||1/2 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Split black gram||1/4 teaspoon|
|Curry leaves||5 leaves|
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Wash the potatoes and peel the skin off.
Cube them into 1/2 inch pieces and soak them in cold water while you work on the tempering.
Heat oil in the pan and temper with mustard seeds, split black gram, cumin seeds, curry leaves. Add in the finely chopped onions along with asafoetida powder. Saute them until the onions cooks a bit. (Adding sambar onion gives a slight sweet crunch and also binds the masala to the potatoes. You can still make this fry without them but do try if you have them handy at home)
Now drain all the water from the potatoes and add it the onion mixture.
Fry them in hot oil until the outer layer of potatoes becomes lightly firm and crisp. (No water added to cook the potatoes, you cook them in the hot oil)
Now reduce the flame to low, cover the pan with a lid and cook the potatoes in oil for 6-7 minutes. (Small cubes gets cooked fast, adjust time depending on how big the pieces are)
Once done, the potatoes gets cooked fully. Now add in turmeric powder, chili powder, coriander powder and salt. Give it a quick stir over medium flame.
Keep sauteing over low medium flame for few minutes until the masala coats all over the cooked potatoes. Do not apply too much pressure while sauteing as it might mash the patato pieces. Just gently saute over low flame until they brown all over and get crisp. Switch off!
Serve it along any rice dish as a side dish. They pair well with simple sambar, rasam or curd rice. My favorite combo for lunch is tomato rice with potato fry!
- Serves 3
- Adding sambar onion adds in a touch of flavor to the potatoes and also helps the masala stick better.
- Normal potato fry is steam cooked with little sprinkle of water and in this recipe the potatoes are cooked directly in hot oil.
- This is a simple version potato fry, you may upgrade the taste by adding garam masala powder or sambar powder.
- I’ve added 1/2 teaspoon chili powder, hike it if you prefer spicy.
- Try to cube the potatoes into tiny cubes that way they cook faster and look cute too.
- My mom makes a similar version where she adds just black pepper powder and coriander.