Potato Fry Recipe – Authentic Indian Aloo Fry with Hing & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Potato Fry Recipe – Authentic Indian Aloo Fry with Hing & Curry Leaves

Introduction

Oh, Aloo Fry! This humble potato dish holds a very special place in my heart (and my stomach!). It’s the kind of recipe my grandmother used to make, filling the kitchen with the most incredible aroma. It’s simple, comforting, and utterly delicious. Today, I’m sharing my version of this classic Indian potato fry – a recipe that’s been passed down and tweaked over the years. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a beautifully spiced, slightly tangy, and incredibly aromatic dish that’s perfect as a side, a snack, or even a quick meal. The combination of mustard seeds, cumin, hing (asafoetida), and fresh curry leaves is just magical. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to create this Aloo Fry magic:

• 4 medium-sized potatoes
• 1 cup chopped onions
• 1 teaspoon chopped green chilies (adjust to your spice preference!)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1.5 teaspoon urad dal (split black lentils)
• ½ cup water (approximately 120ml)
• ½ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• ½ cup chopped coriander leaves
• 1 teaspoon finely chopped ginger
• 12 to 15 curry leaves
• 2-3 tablespoons peanut oil
• Salt to taste

Ingredient Notes

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

Potatoes: Choosing the Right Variety
I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during cooking and have a lovely creamy texture. Avoid waxy potatoes like new potatoes, as they won’t brown as nicely.

Spices: The Significance of Mustard Seeds, Cumin, and Urad Dal
These three are the foundation of South Indian tempering (tadka). Mustard seeds pop and release a nutty flavour, cumin adds warmth, and urad dal gives a lovely texture and depth. Don’t skip them!

Hing (Asafoetida): A Unique Flavor Profile & Digestive Benefits
Hing has a pungent smell in its raw form, but it transforms into something incredible when cooked. It adds a savoury, umami flavour and is also known for its digestive properties – a little goes a long way!

Curry Leaves: Fresh vs. Dried & Regional Variations
Fresh curry leaves are always best. They have a vibrant aroma and flavour that dried ones just can’t match. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaf usage varies across India; some regions use them more generously than others.

Oil: Peanut Oil vs. Other Options for Authentic Flavor
Peanut oil is traditionally used for Aloo Fry in many Indian households, giving it a distinct flavour. If you have a peanut allergy, you can substitute with vegetable oil or sunflower oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and boil the potatoes whole until they’re fork-tender – about 15-20 minutes. Once cooled enough to handle, peel and dice them into roughly ½ inch cubes.
2. Now, heat the peanut oil in a large pan or wok over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
3. Add the cumin seeds and urad dal. Sauté for about 30 seconds, or until the dal turns golden brown and fragrant.
4. Toss in the chopped onions and sauté until they become translucent and slightly golden.
5. Add the chopped green chilies, finely chopped ginger, and curry leaves. Sauté for another minute, until fragrant.
6. Stir in the turmeric powder and a pinch of asafoetida (hing). Cook for 30 seconds, stirring constantly to prevent burning.
7. Add the diced potatoes and mix well, ensuring they’re coated with the spices.
8. Pour in the water, season with salt to taste, and bring to a simmer. Cover the pan and let it cook for 5-6 minutes, or until the potatoes are heated through and the water has mostly evaporated. You want them slightly semi-dry.
9. Finally, garnish with the remaining chopped coriander leaves. Serve hot!

Expert Tips

A few little secrets to make your Aloo Fry truly shine:

Achieving the Perfect Texture: Avoiding Mushy or Underdone Potatoes
Don’t overboil the potatoes! They should be fork-tender, but still hold their shape. If they’re too soft, they’ll fall apart during frying.

Blooming the Spices: Maximizing Flavor Release
The key to a flavourful Aloo Fry is to “bloom” the spices in hot oil. This means cooking them briefly to release their aromas and flavours.

Balancing the Spice Level: Adjusting Green Chilies to Your Preference
I like a little kick, but feel free to adjust the amount of green chilies to your liking. You can also remove the seeds for a milder flavour.

Variations

Let’s get creative!

Vegan Adaptation
This recipe is naturally vegan!

Gluten-Free Adaptation
This recipe is naturally gluten-free!

Spice Level Adjustment: Mild, Medium, and Spicy
* Mild: Use ¼ teaspoon of green chilies or omit them altogether.
* Medium: Use 1 teaspoon of green chilies.
* Spicy: Use 1.5 – 2 teaspoons of green chilies, or add a pinch of red chili powder.

Festival Adaptation: Serving During Janmashtami or Ganesh Chaturthi
Aloo Fry is a popular offering during Janmashtami and Ganesh Chaturthi. It’s a simple yet delicious way to celebrate!

Regional Variations: Aloo Fry Styles Across India
Every region has its own take on Aloo Fry! Some add a squeeze of lemon juice, while others include a sprinkle of chaat masala. Feel free to experiment and find your favourite.

Serving Suggestions

Aloo Fry is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with dal and rice.
• Enjoy it with crispy poori or roti.
• Pack it as a snack for work or school.
• It’s also delicious with a cup of chai!

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.

FAQs

Got questions? I’ve got answers!

What type of potatoes are best for Aloo Fry?
Yukon Gold or red potatoes are my go-to choices. They hold their shape well and have a lovely texture.

Can I make this Aloo Fry ahead of time?
While it’s best served fresh, you can boil and dice the potatoes ahead of time. Store them in the fridge and finish the recipe when you’re ready to eat.

What can I substitute for Asafoetida (Hing)?
If you can’t find hing, you can omit it, but it does add a unique flavour. A tiny pinch of garlic powder can offer a similar savoury note, but it won’t be quite the same.

How do I get the potatoes crispy while still being tender inside?
Don’t overcrowd the pan, and avoid overboiling the potatoes. A little bit of browning is good!

Can I use a different oil instead of peanut oil?
Yes, you can use vegetable oil or sunflower oil, but the flavour will be slightly different.

What is the best way to store leftover Aloo Fry?
Store it in an airtight container in the refrigerator for up to 3 days.