Potato Fry Recipe (North Indian Aloo Fry)

Preparation

1. Rinse the potatoes in fresh water. Then peel and chop them in 2 cm cubes or 1 inch cubes. Make sure that all potato cubes are chopped in even size.
2. Place them in a bowl of water for 20 to 30 minutes. The potatoes should be completely immersed in the water. This is an optional step and helps to remove some starch from the potatoes.

Making potato fry

1. Heat a heavy thick bottomed pan or cast iron skillet or kadai. Add 2 tablespoons oil. For a slight pungent taste you can use mustard oil. I have used peanut oil. If using mustard oil, then heat till the mustard oil starts smoking.
2. Now drain the water from the potatoes and then add them carefully as the oil can splutter because of the moisture on the potatoes. Alternatively you can dry the potatoes before adding them to the oil.
3. Mix them very well with the oil and spread them evenly in the pan.
4. Keep on stirring after a few minutes and overall saute for 7 to 8 minutes, till the potatoes are half cooked on a low to medium-low flame.
5. Then add turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder, a pinch of asafoetida (optional) and salt as per taste.
6. Mix the spice powders very well with the potatoes.
7. Spread them evenly in the pan. Continue to stir often and cook till the potatoes are tender, softened and slightly crispy. At each stir, change the position of potatoes so that they get crisp evenly from all sides.
8. Lastly add garam masala powder and dry mango powder (amchur powder). Instead of dry mango powder, you can also add lemon juice for some brightness and tang.
9. Mix very well and then switch off the flame.
10. Serve potato fry with roti or plain paratha or as a side dish with dal-rice or sambar-rice. You can also pack it in a lunch box with roti or plain paratha or bread slices. It can also be stuffed between bread slices and had as an evening snack with a cup of tea.