Kashmiri Aloo Fry Recipe – Spicy Potato Stir-Fry with Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Kashmiri Aloo Fry Recipe – Spicy Potato Stir-Fry with Curry Leaves

Hey everyone! If you’re anything like me, you absolutely love a good potato dish. And this Kashmiri Aloo Fry? It’s seriously addictive. I first made this when I was craving something spicy and flavorful, and it’s been a family favorite ever since. The vibrant red color from the Kashmiri chili powder is just stunning, and the aroma of curry leaves sizzling in coconut oil… oh, it’s heavenly! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average potato fry. It’s a beautiful blend of flavors – spicy, tangy, and incredibly aromatic. It’s quick to make (ready in under 30 minutes!), uses simple ingredients, and is perfect as a side dish or even a snack with a cup of chai. Plus, the gorgeous color makes it a real showstopper!

Ingredients

Here’s what you’ll need to whip up this delicious Kashmiri Aloo Fry:

• 400 gm potatoes
• 2 tbsp coconut oil
• 1 inch ginger, roughly chopped
• 0.5 cup shallots, finely chopped
• 2 sprigs curry leaves
• 1 tsp Kashmiri chili powder
• 1 tsp ginger garlic paste
• 1 tbsp vinegar
• 0.5 tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Kashmiri Chili Powder: The Heart of the Color and Flavor

Don’t skimp on the Kashmiri chili powder! It’s what gives this dish its signature vibrant red color and a mild, fruity heat. It’s different from regular chili powder – it’s more about color and flavor than intense spice. You can find it at most Indian grocery stores or online.

Potatoes: Choosing the Right Variety for Frying

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during frying and have a lovely creamy texture. Avoid waxy potatoes like new potatoes, as they won’t get as crispy.

Coconut Oil: A South Indian Touch

Coconut oil adds a beautiful aroma and subtle sweetness that complements the spices perfectly. It’s a staple in South Indian cooking, and I highly recommend it! If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Curry Leaves: Fresh vs. Dried – What’s Best?

Fresh curry leaves are always best! They have a much more intense aroma and flavor. If you can’t find fresh, you can use dried, but use about half the amount, as the flavor is more concentrated.

Shallots vs. Onions: Understanding the Flavor Difference

Shallots have a milder, slightly sweet flavor compared to onions. They add a lovely depth of flavor to the fry without being overpowering. If you absolutely have to, you can substitute with a small red onion, but shallots are really the way to go!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the potatoes in salted water until they’re about half-cooked. You don’t want them completely soft, just firm enough to hold their shape. Drain them and set aside to cool slightly.
2. While the potatoes are boiling, let’s make the marinade. In a bowl, mix together the Kashmiri chili powder, ginger garlic paste, vinegar, turmeric powder, and salt. Stir it all up until it forms a nice paste.
3. Now, coat the half-cooked potatoes evenly with the marinade. Make sure every piece is nicely covered!
4. Heat the coconut oil in a pan over medium heat. Once it’s hot, add the chopped ginger and shallots. Sauté them until they turn golden brown and fragrant – this usually takes about 3-5 minutes.
5. Add the curry leaves and let them sizzle for a few seconds. Be careful, they can splatter!
6. Finally, add the marinated potatoes to the pan. Stir-fry everything together until the masala coats the potatoes and the dish looks dry and slightly crispy. This should take about 10-15 minutes. Keep stirring to prevent sticking!

Expert Tips

Want to take your Aloo Fry to the next level? Here are a few of my favorite tips:

Achieving the Perfect Crispy Texture

Don’t overcrowd the pan! If you have too many potatoes, fry them in batches. This ensures they get nice and crispy.

Balancing the Spice Level

Adjust the amount of Kashmiri chili powder to your liking. Start with 1 tsp and add more if you want it spicier.

Preventing Potatoes from Sticking to the Pan

Make sure the oil is hot enough before adding the potatoes, and keep stirring frequently! A non-stick pan also helps.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already vegan! Just double-check your vinegar to ensure it’s vegan-friendly.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Use less Kashmiri chili powder for mild, add a pinch of cayenne pepper for hot. My friend, Priya, loves adding a finely chopped green chili for an extra kick!
• Festival Adaptation: Serving During Shivratri: This is a popular dish during Shivratri in Kashmir. It’s often served as part of a larger festive meal.

Serving Suggestions

Serve this Kashmiri Aloo Fry hot with rice, chapati, or bread. It’s also fantastic as a side dish with dal or a vegetable curry. I love enjoying it with a simple yogurt raita to cool down the spice.

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. They won’t be as crispy as when they’re freshly made, but still delicious!

FAQs

Let’s answer some common questions:

What type of potatoes work best for Kashmiri Aloo Fry?

Yukon Gold or red potatoes are ideal. They hold their shape well and have a creamy texture.

Can I make this recipe ahead of time?

You can marinate the potatoes ahead of time (up to a few hours) for deeper flavor. However, it’s best to fry them just before serving for maximum crispiness.

How can I adjust the spice level to my preference?

Adjust the amount of Kashmiri chili powder. Add a pinch of cayenne pepper for extra heat.

What is the best way to store leftover Aloo Fry?

Store in an airtight container in the refrigerator for up to 3 days.

Can I use a different oil instead of coconut oil?

You can use vegetable oil, but coconut oil adds a unique flavor that really enhances the dish.

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!