Spicy Potato Fry Recipe – Indian Aloo Stir-Fry with Peppers

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Indian Aloo Stir-Fry with Peppers

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s bursting with Indian spices. This Spicy Potato Fry – or Aloo Fry as we call it at home – is exactly that! It’s a family favorite, and honestly, it disappears pretty quickly whenever I make it. It’s perfect with a simple dal and rice, or even as a tasty snack with a cup of chai. Let’s get cooking!

Why You’ll Love This Recipe

This aloo fry is seriously addictive. It’s crispy, spicy, and incredibly satisfying. Plus, it comes together in under 30 minutes – perfect for busy weeknights. I first made this when I was a student and needed something quick and comforting, and it’s been a staple ever since. It’s also super versatile; you can easily adjust the spice level to your liking, and it’s a great way to use up any leftover potatoes.

Ingredients

Here’s what you’ll need to make this delicious aloo fry:

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 2-3 garlic cloves, finely chopped
• 1 medium onion, finely sliced
• ½ tsp red chilli powder (adjust to taste!)
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• 1 tbsp tomato paste
• 2 medium potatoes, sliced into thin wedges
• 1 large tomato, finely chopped
• 1 large green pepper, thinly sliced
• Salt, to taste
• Water, as needed

Ingredient Notes

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

• Chilli Powder: I love using Kashmiri chilli powder for its vibrant color and mild heat. But feel free to use any red chilli powder you prefer – from Byadagi for a milder flavour to a hotter variety if you like things fiery!
• Potatoes: In North India, we often use Yukon Gold potatoes for their creamy texture. But any waxy potato like red potatoes will work beautifully. Avoid floury potatoes like Russets, as they tend to fall apart during frying.
• Oil: Traditionally, this is made with vegetable oil, but you can also use peanut oil or sunflower oil. I sometimes even use a little bit of mustard oil for a more authentic flavour – just a teaspoon or so!

Step-By-Step Instructions

Alright, let’s get frying!

1. Heat the oil in a deep, non-stick wok or large frying pan over medium heat. Once hot, add the cumin seeds. Let them sizzle for a few seconds until they become fragrant – this is so important for that authentic flavour!
2. Add the chopped garlic and sliced onions. Sauté until the onions turn golden brown and translucent, about 5-7 minutes. Don’t rush this step; nicely browned onions are the base of all good Indian cooking.
3. Now, add the red chilli powder, coriander powder, turmeric powder, and tomato paste. Fry for about 30 seconds, stirring constantly, until the spices release their aroma. Be careful not to burn the spices!
4. Add the potato wedges and chopped tomatoes. Season with salt. Cook for 5-7 minutes, stirring occasionally, until the potatoes soften slightly.
5. Stir in the sliced green peppers. Continue stir-frying for another 3-5 minutes, until the peppers are tender-crisp and the potatoes are fully cooked through.
6. If the mixture starts to stick to the pan, add a splash of water (a tablespoon at a time) and mix well. This will help loosen everything up and prevent burning.
7. Serve hot with rice, roti, or paratha!

Expert Tips

• Don’t overcrowd the pan: If you’re making a large batch, fry the potatoes in batches to ensure they cook evenly and get nice and crispy.
• Pre-boil the potatoes (optional): For extra-crispy potatoes, you can parboil them for 5-7 minutes before adding them to the pan.
• Taste as you go: Adjust the salt and chilli powder to your liking.

Variations

• My Mom’s Version: My mom always adds a pinch of amchur (dry mango powder) at the end for a lovely tangy flavour.
• With Peas: My friend Priya loves adding a handful of frozen peas towards the end of cooking for a bit of sweetness and colour.
• Extra Veggies: Feel free to throw in other veggies like cauliflower florets or chopped carrots.

Vegan Adaptation

This recipe is naturally vegan! Just make sure the oil you use is plant-based.

Spice Level Adjustment

• Mild: Use ¼ tsp red chilli powder or omit it altogether.
• Medium: Use ½ tsp red chilli powder (like Kashmiri chilli powder).
• Hot: Use ¾ tsp – 1 tsp of a hotter chilli powder, or add a pinch of cayenne pepper.

Festival Adaptation (Navratri/Fasting Friendly)

During Navratri, you can make this fasting-friendly by skipping the onions and garlic. Use sendha namak (rock salt) instead of regular salt.

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free!

Serving Suggestions

This aloo fry is incredibly versatile. Here are a few ideas:

• With Dal and Rice: A classic combination!
• As a side dish with Roti or Paratha.
• As a filling for wraps or sandwiches.
• As a snack with a cup of chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. They won’t be quite as crispy, but still delicious!

FAQs

What type of potatoes work best for this aloo fry?

Waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape well during frying.

Can I make this recipe ahead of time?

You can chop the vegetables ahead of time, but it’s best to fry the potatoes just before serving for maximum crispiness.

How can I adjust the spice level to my preference?

Simply adjust the amount of red chilli powder you use. Start with a smaller amount and add more to taste.

What is the best way to prevent the potatoes from sticking to the pan?

Make sure your pan is non-stick and well-heated. Adding a splash of water while cooking can also help.

Can I use a different type of oil for this recipe?

Yes, you can use peanut oil, sunflower oil, or even a little mustard oil for a more authentic flavour.

Is this dish suitable for a packed lunch?

Absolutely! It travels well and tastes great cold or reheated.