Potato Masala Fry Recipe – Authentic Indian Potato Fry with Coconut

Last Updated on 2 months by Neha Deshmukh

Potato Masala Fry Recipe – Authentic Indian Potato Fry with Coconut

Hey everyone! If you’re anything like me, potatoes are a staple in your kitchen. And honestly, what’s not to love? They’re so versatile! Today, I’m sharing a recipe that’s been a family favourite for years – a flavourful Potato Masala Fry, with a lovely hint of coconut. It’s a simple dish, but packed with authentic South Indian flavours that will have you coming back for more. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a hit ever since!

Why You’ll Love This Recipe

This Potato Masala Fry isn’t just any potato fry. It’s a beautiful blend of spices, the freshness of coconut, and perfectly roasted potatoes. It’s crispy on the outside, fluffy on the inside, and utterly addictive. Plus, it’s surprisingly easy to make – perfect for a quick weeknight dinner or a festive side dish. You’ll love how the sambar powder adds a unique depth of flavour you won’t find in other potato fry recipes.

Ingredients

Here’s what you’ll need to make this delicious Potato Masala Fry:

• 3 Medium-sized Potatoes (about 500g)
• 2 Big onions (1 for grinding, 1 for sautéing)
• 2 tbsp Grated coconut (fresh is best!)
• 1/2 – 1 tsp Sambar powder (adjust to your spice preference)
• 1/8 tsp Turmeric powder
• 3/4 tsp Cumin seeds (divided)
• 1.5 tbsp Cooking oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal (split black lentils)
• Few Curry leaves
• As needed Salt & water

Ingredient Notes

Let’s talk ingredients! Using fresh coconut really makes a difference in this recipe. It adds a sweetness and aroma that pre-shredded coconut just can’t match. If you can’t find fresh, though, unsweetened desiccated coconut works in a pinch.

Sambar powder is key to that authentic South Indian flavour. You can find it at most Indian grocery stores, or even online. Spice levels in sambar powder can vary, so start with 1/2 tsp and add more to taste.

As for potatoes, I prefer using Yukon Gold or red potatoes – they hold their shape well during cooking. But any all-purpose potato will work! Regional variations often include adding a pinch of red chilli powder for extra heat, or using different types of lentils in the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re tender but still firm. You want them cooked through, but not mushy. Once cooled slightly, peel and cube them into about 1-inch pieces.
2. Now, for the magic masala! Coarsely grind the coconut, one of the onions, 1/2 tsp of cumin seeds, the sambar powder, and turmeric powder in a mixer. Don’t add water – you want a coarse paste.
3. In a bowl, mix the ground masala with the potato cubes. Make sure every piece is nicely coated. Add salt to taste – don’t be shy!
4. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the remaining 1/4 tsp of cumin seeds, urad dal, and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Add the remaining chopped onion to the pan and sauté until it turns translucent and slightly golden brown.
6. Now, add the masala-coated potatoes to the pan. Roast them on medium-low heat for about 10-12 minutes, stirring occasionally. This is where the flavour really develops!
7. If the potatoes start to stick, add a little extra oil. Don’t cover the pan – you want them to roast, not steam.
8. Optional: Finish with a squeeze of lemon juice and garnish with fresh coriander leaves. This adds a lovely brightness to the dish.

Expert Tips

Want to take your Potato Masala Fry to the next level? Here are a few tips I’ve learned over the years:

• Texture is key: The goal is crispy outside, fluffy inside. Roasting on low heat is crucial for achieving this.
• Don’t overcrowd the pan: If you’re making a large batch, roast the potatoes in batches to ensure they get evenly browned.
• Patience is a virtue: Resist the urge to stir constantly. Let the potatoes sit undisturbed for a few minutes at a time to develop a nice crust.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Use 1/2 tsp sambar powder and skip any extra chilli powder.
  • Medium: Use 3/4 tsp sambar powder.
  • Hot: Use 1 tsp sambar powder and add a pinch of red chilli powder.
• Festival Adaptations: This is a popular side dish during Onam and Ganesh Chaturthi in South India. My aunt always adds a pinch of asafoetida (hing) during the tempering for these occasions.

Serving Suggestions

This Potato Masala Fry is delicious on its own as a snack, or as a side dish with rice, sambar, rasam, or curd. It also pairs beautifully with roti or paratha. My kids love it with a simple tomato chutney!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through. While they won’t be quite as crispy, they’ll still be delicious!

FAQs

Let’s answer some common questions:

1. What type of potatoes work best for this masala fry? Yukon Gold or red potatoes are my go-to, but any all-purpose potato will work.
2. Can I use store-bought coconut paste instead of fresh coconut? You can, but the flavour won’t be quite as vibrant. If using store-bought, opt for unsweetened coconut paste.
3. How do I adjust the spice level to my preference? Start with less sambar powder and add more to taste. You can also add a pinch of red chilli powder for extra heat.
4. What is the best way to prevent the potatoes from sticking to the pan? Use enough oil and roast on medium-low heat. Stir occasionally, but don’t stir constantly.
5. Can this be made ahead of time? If so, how? You can prepare the masala paste ahead of time and store it in the refrigerator for up to 2 days.
6. What is the role of sambar powder in this recipe? Sambar powder is the star of the show! It adds a unique, complex flavour that sets this potato fry apart.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!