Spicy Potato Recipe – Cumin & Turmeric Indian Fry

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe – Cumin & Turmeric Indian Fry

Introduction

Oh, potatoes! Is there anything they can’t do? This spicy potato fry is a total comfort food for me. I first made it when I was craving something quick, flavorful, and distinctly Indian. It’s become a regular in my kitchen – perfect as a side dish, a snack with chai, or even a light meal on its own. It’s simple, satisfying, and packed with that lovely warmth of cumin and turmeric. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a little explosion of Indian flavors in every bite! It’s:

• Quick & Easy: Ready in under 30 minutes – perfect for busy weeknights.
• Flavorful: The combination of cumin, turmeric, and a touch of amchoor is just divine.
• Versatile: Serve it as a side, a snack, or a main course.
• Customizable: Easily adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 tsp whole cumin seeds
• 1 medium onion, sliced
• 1 tbsp finely chopped garlic
• ¼ tsp turmeric powder (haldi)
• ½ tsp red chilli powder (lal mirch)
• 1 tsp coriander powder (dhaniya powder)
• ¼ tsp amchoor powder (dry mango powder)
• Salt to taste
• 2 medium tomatoes, chopped
• 4 medium potatoes, boiled and cubed (about 500g)
• 1 tbsp finely chopped green onion (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Amchoor Powder: This is the secret weapon! It adds a lovely tangy flavor that balances the spices beautifully. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchoor is really worth seeking out.
• Cumin Seeds (Jeera): Don’t skip the tempering! Heating the cumin seeds in oil releases their incredible aroma and forms the base of the flavor. It’s a classic Indian cooking technique.
• Potato Prep: In North India, potatoes are often boiled until just tender, then cubed. Down South, you’ll sometimes find them roasted for a slightly different texture. Feel free to experiment! I prefer boiling for this recipe as it keeps things quick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a non-stick pan over medium heat. Once hot, add the cumin seeds. Listen for them to sizzle – that’s how you know they’re ready to infuse the oil with their flavor.
2. Add the sliced onions and chopped garlic to the pan. Fry them until they turn a lovely light golden brown. Stir frequently to prevent burning.
3. Now, it’s spice time! Stir in the turmeric powder, red chilli powder, coriander powder, amchoor powder, and salt. Sauté for just a few seconds – you want to bloom the spices, not burn them.
4. Add the chopped tomatoes and mix well. Cook until the tomatoes soften and start to break down, about 3-5 minutes.
5. Gently add the boiled and cubed potatoes to the pan. Combine them with the spice mixture, ensuring they’re well coated. Cook for another 3-4 minutes, stirring occasionally, so the potatoes warm through and absorb all those delicious flavors.
6. Finally, garnish with the finely chopped green onion. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan: If you’re making a large batch, work in batches to ensure the potatoes cook evenly.
• Adjust the salt: Taste as you go and adjust the salt to your preference.
• Use a non-stick pan: This will prevent the potatoes from sticking and burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil.
• Spice Level Adjustment: For a milder fry, reduce the red chilli powder to ¼ tsp or omit it altogether. For a fiery kick, add a pinch of cayenne pepper or use a hotter chilli powder. My friend, Priya, loves to add a chopped green chilli for extra heat!
• Quick Weeknight Version: Use pre-cut potatoes to save time.
• Festival Adaptation – Navratri: During Navratri, many people avoid onion and garlic. Simply omit them from the recipe for a vrat-friendly version.

Serving Suggestions

This spicy potato fry is incredibly versatile! Here are a few ideas:

• Serve it as a side dish with dal and rice.
• Enjoy it as a snack with a cup of masala chai.
• Pair it with roti or paratha for a light meal.
• Add a dollop of yogurt for a cooling contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this fry? Yukon Gold or red potatoes hold their shape well and have a lovely creamy texture.
• Can I make this ahead of time? You can boil and cube the potatoes ahead of time. However, it’s best to assemble and cook the fry just before serving for the best flavor and texture.
• How can I adjust the spice level? As mentioned above, adjust the amount of red chilli powder to control the heat.
• What is Amchoor powder and can I substitute it? Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. Lemon juice is the closest substitute, but it won’t have the same depth of flavor.
• Is it necessary to boil the potatoes beforehand? Yes, boiling the potatoes ensures they cook through quickly and absorb the flavors of the spices.