Try this Potato fry recipe, or contribute your own.
- Carbohydrate 0.286942499653449 g
- Cholesterol 0 mg
- Fat 0.110833749893739 g
- Fiber 0.134437502167353 g
- Protein 0.08506374992227 g
- Saturated Fat 0.0132574999812776 g
- Serving Size 1 1 Serving (1g)
- Sodium 81.1132499935965 mg
- Sugar 0.152504997486095 g
- Trans Fat 0.0176388749824061 g
- Calories 2 calories
Step-by-step
- Wash potatoes and peel. Cube to small bite sizes. Keep them in a bowl of water.
- Add oil to a hot pan or tawa. Add cumin, mustard and dals. Fry dal till golden.
- Add curry leaves and garlic.
- When the garlic is lightly fried, add potatoes and turmeric.
- Fry for about 3 minutes. Lower the flame, Cover and cook till the potatoes are done. Stir in between to prevent burning. If needed sprinkle some water in between.
- When the potatoes are roasted and cooked well, add chili powder, salt and garam masala.
- Toss everything well and fry for a minute or two to blend well. Serve aloo fry with rice and rasam.
Are the potatoes sticking to the pan yet? Cubed tubers require enough oil to coat the bottom of a heavy cast-iron tawa rather than a thin film, otherwise the starch binds directly to dry metal before the crust can form. Submerge the peeled pieces in cold water immediately after cutting to wash away excess surface starch, then dry them thoroughly before cooking to prevent dangerous oil splatter. Temper the mustard seeds and urad dal in medium-hot oil until the lentils turn a deep golden brown, which takes roughly forty-five seconds, before introducing the aromatics. Garlic burns easily and turns bitter within seconds, so add the curry leaves alongside it to lower the pan temperature slightly. Covering the skillet traps steam to soften the interior of the potatoes while the lower flame prevents the exterior from burning during the ten-minute cook time. Dry spices like chili powder and garam masala must go in during the final two minutes of frying so the sugars in the spices do not scorch against the hot surface. Pair this spiced vegetable dish with plain steamed white rice and a tart, thin rasam to balance the heavy starch and concentrated oil.
