Crispy Potato & Okra Recipe – Authentic Indian Fry with Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Crispy Potato & Okra Recipe – Authentic Indian Fry with Kasuri Methi

Hey everyone! If you’re anything like me, you love a good, crispy Indian fry. This Crispy Potato & Okra recipe is a total winner – it’s quick, easy, and packed with flavour. I first made this when I was craving something comforting and a little bit spicy, and it’s been a family favourite ever since. It’s the kind of dish that just feels like home.

Why You’ll Love This Recipe

This isn’t just any potato and okra fry. It’s a beautiful blend of textures – perfectly crispy potatoes and okra, coated in a warm, aromatic spice blend, and finished with the incredible flavour of kasuri methi. It’s ready in under 20 minutes, making it perfect for a weeknight meal or a quick side dish. Plus, it’s incredibly versatile!

Ingredients

Here’s what you’ll need to make this deliciousness:

• 2 tbsp oil
• 2 medium potatoes, sliced
• 10 okra, chopped
• 3 tsp oil
• 1 tsp cumin seeds
• ½ medium onion, sliced (about ½ cup)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp dry mango powder (amchur)
• ½ tsp garam masala
• Salt to taste (about ¾ tsp)
• 1 tsp kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and incredibly fragrant flavour. You can find it at most Indian grocery stores.
• Kashmiri Red Chilli Powder: This isn’t just about heat; it’s about colour. Kashmiri chilli powder gives the dish a beautiful, vibrant red hue without being overly spicy.
• Roasting is Key: Seriously, don’t rush the roasting of the potatoes and okra. This is where the crispiness comes from! We want them golden and slightly browned before adding the spices.
• Oil: Any neutral-flavored oil works well – vegetable, canola, or sunflower oil are all great choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp oil in a kadai (or a deep frying pan) over medium heat. Add the sliced potatoes and roast, stirring occasionally, until they’re golden brown and crispy. This takes about 8-10 minutes. Set them aside.
2. In the same oil, add the chopped okra and roast until crispy. This usually takes around 5-7 minutes. Don’t overcrowd the pan – work in batches if needed. Set the okra aside with the potatoes.
3. Now, heat 3 tsp of oil in the kadai. Add the cumin seeds and let them sizzle for a few seconds until they become fragrant.
4. Add the sliced onions and ginger-garlic paste. Sauté until the onions turn golden brown – this is where the flavour base really builds!
5. Reduce the heat to low. Add the turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, dry mango powder, garam masala, and salt. Sauté for just a minute, stirring constantly, to prevent the spices from burning.
6. Add the roasted potatoes and okra to the kadai. Toss everything together gently, making sure the spices coat the vegetables evenly.
7. Finally, crush the kasuri methi between your palms and sprinkle it over the mixture. Stir gently to combine.
8. Serve immediately!

Expert Tips

• Don’t skip the roasting step! It’s crucial for achieving that perfect crispy texture.
• Adjust the spice level to your liking. If you prefer a milder flavour, reduce the amount of Kashmiri red chilli powder.
• Keep stirring! Especially when sautéing the spices, to prevent them from sticking or burning.

Variations

This recipe is super adaptable. Here are a few ideas:

• Spice Level: For a medium spice level, add a pinch of regular red chilli powder along with the Kashmiri chilli powder. If you like it hot, add ½ – 1 tsp of cayenne pepper!
• Regional Variations: In North India, you might find this dish made with amchoor (dry mango powder) for a tangy flavour. In South India, curry leaves are often added for extra aroma.
• Festival Adaptations: For Navratri or fasting days, you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Crispy Potato & Okra is fantastic with:

• Warm roti or paratha
• Steaming hot rice
• A side of raita (yogurt dip)
• A simple dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they won’t be as crispy when reheated. You can try reheating them in a dry pan or oven to crisp them up a bit.

FAQs

1. How do I get the potatoes and okra extra crispy?

Make sure you’re not overcrowding the pan when roasting. Also, pat the potatoes and okra dry with a paper towel before roasting to remove excess moisture.

2. Can I make this recipe ahead of time?

You can roast the potatoes and okra ahead of time and store them separately. Then, just finish the recipe when you’re ready to serve.

3. What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you absolutely can’t find it, you can try using a pinch of dried oregano or a few fresh curry leaves.

4. What type of oil is best for this recipe?

Any neutral-flavored oil like vegetable, canola, or sunflower oil will work well.

5. Can I adjust the spice level to my preference?

Absolutely! Feel free to adjust the amount of chilli powder to suit your taste.

6. Is this dish suitable for a packed lunch?

Yes, it is! Though it won’t be as crispy, it still tastes great cold or reheated. Just pack it in an airtight container.

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!