Spicy Potato Recipe – Authentic Indian Aloo Fry with Hing & Ginger

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Fry – Authentic Indian Aloo Fry with Hing & Ginger

Introduction

Oh, Aloo Fry! Is there anything more comforting? This spicy potato fry is a staple in Indian homes, and honestly, it’s one of the first things I learned to make when I moved out on my own. It’s quick, easy, and so satisfying. This isn’t just any aloo fry, though. The addition of hing (asafoetida) and fresh ginger really elevates the flavors, giving it that authentic Indian touch. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Aloo Fry is perfect for a quick weeknight side dish, a flavorful addition to your thali, or even a tasty snack with a cup of chai. It’s:

• Fast: Ready in under 30 minutes!
• Easy: Minimal ingredients and simple steps.
• Flavorful: A perfect balance of spice, tang, and earthy notes.
• Versatile: Pairs beautifully with so many Indian meals.

Ingredients

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

• 3 medium potatoes (about 500g)
• 2 tablespoons vegetable oil (30ml)
• 2 teaspoons cumin seeds (10g)
• 1.5 teaspoons coriander seeds (7.5g)
• Generous pinch of hing (asafoetida) – about ¼ teaspoon (1g)
• 2 green chilies, finely chopped
• 1 inch ginger, grated
• 0.5 teaspoon turmeric powder (2.5g)
• 0.25 teaspoon red chili powder (1.25g)
• 0.5 teaspoon salt (2.5g)
• 2 teaspoons chopped cilantro (10g)
• 0.5 lemon juice (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavor that’s essential to authentic Indian cooking. It can be a little pungent on its own, but it mellows out beautifully when cooked. You can find it at Indian grocery stores or online.
• Chili Powder: I like to use Kashmiri chili powder for its vibrant color and mild heat. But feel free to use whatever chili powder you prefer – just adjust the amount to your spice tolerance. My grandma always used a blend of chili powders for extra depth!
• Potatoes: The key is to use potatoes that hold their shape well when cooked. Red potatoes or Yukon Gold potatoes work great. You want them firm enough to cube after boiling, not mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes. You can use a pressure cooker (7-8 whistles) or an Instant Pot (10 minutes on high pressure with natural release). The goal is to cook them until they’re just tender but still firm.
2. Once cooled slightly, peel and cube the boiled potatoes. Set them aside – we don’t want them getting cold!
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds. You’ll know they’re ready when they start to pop!
4. Reduce the heat a little and add the crushed coriander seeds and hing. Sauté for about 10 seconds – you don’t want the hing to burn.
5. Now, stir in the chopped green chilies and grated ginger. Cook for about a minute, until the ginger is fragrant. This is where your kitchen will start to smell amazing!
6. Add the cubed potatoes to the pan and toss gently to coat them with the spices.
7. Season with turmeric powder, red chili powder, and salt. Mix well, ensuring all the potato pieces are evenly coated.
8. Cook the potatoes on medium heat for 2-3 minutes, stirring occasionally, until they’re slightly browned and heated through.
9. Finally, stir in the chopped cilantro and squeeze over the lemon juice. Toss to combine.
10. Garnish with extra cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the potatoes in batches to ensure they get nicely browned.
• For extra crispy potatoes, you can shallow fry them for a few minutes after sautéing with the spices.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustments: Reduce or increase the amount of green chilies and red chili powder to suit your taste.
• Quick Weeknight Version: Use pre-cut potatoes to save time.
• Festival Adaptations (Navratri/Fasting): Skip the hing if you’re following a strict fasting diet. You can also add a pinch of rock salt (sendha namak) instead of regular salt. My mom always made this during Navratri!

Serving Suggestions

Aloo Fry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With warm paratha and a side of dal.
• As a side dish with rice and your favorite Indian curry.
• As a tasty snack with a cup of masala chai.
• Alongside a simple yogurt raita for a cooling contrast.

Storage Instructions

Leftover Aloo Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

• Is this recipe gluten-free? Yes, absolutely! This recipe is naturally gluten-free.
• Can I make this ahead of time? You can boil and cube the potatoes ahead of time. But I recommend making the fry just before serving for the best flavor and texture.
• What type of potatoes work best for Aloo Fry? Red potatoes or Yukon Gold potatoes are ideal because they hold their shape well.
• How do I adjust the spice level? Simply adjust the amount of green chilies and red chili powder. Start with less and add more to taste.
• What is Hing and where can I find it? Hing, also known as asafoetida, is a resin with a pungent aroma. It adds a unique umami flavor to Indian dishes. You can find it at Indian grocery stores or online.