Potato Fry Recipe – Authentic Indian Potato Tempering with Coconut

Last Updated on 4 months by Neha Deshmukh

Potato Fry Recipe – Authentic Indian Potato Tempering with Coconut

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple yet incredibly flavorful Potato Fry. It’s more than just fried potatoes; it’s a comforting taste of home, packed with aromatic spices and a hint of coconut. I first learned to make this from my nani (grandmother), and honestly, it’s one of those dishes that always feels like a warm hug. It’s perfect as a side dish with roti or puri, or even as a quick and satisfying snack.

Why You’ll Love This Recipe

This potato fry, or aloo fry as it’s often called, is a celebration of simple ingredients transformed into something truly special. It’s quick to make – ready in under 30 minutes! – and requires minimal effort. But the real magic lies in the tempering, which infuses the potatoes with a beautiful blend of spices. Plus, the addition of fresh coconut adds a lovely sweetness and texture that you won’t find in other potato fry recipes.

Ingredients

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

• 8 medium boiled potatoes
• 1 teaspoon crushed chillies (adjust to your spice preference!)
• 7-8 curry leaves
• 1 teaspoon crushed ginger
• 1 tablespoon fresh scraped coconut
• 1 teaspoon chopped coriander
• ½ – 1 teaspoon lemon juice (to taste)
• ½ – 1 teaspoon sugar (to taste)
• Salt to taste
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ¼ teaspoon asafoetida (hing)
• 5-6 fenugreek (methi) seeds

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savory depth. It’s often used in Indian cooking to aid digestion and adds a unique umami flavor. You can find it at most Indian grocery stores, or online.
• Fenugreek Seeds: These little seeds pack a punch! They have a slightly bitter, maple-like aroma that complements the other spices beautifully. Toasting them lightly before adding them to the tempering really enhances their flavor.
• Fresh Coconut: Seriously, don’t skip this if you can help it! Freshly scraped coconut adds a sweetness and texture that dried coconut just can’t replicate. If you absolutely must substitute, use unsweetened desiccated coconut, but try to find the larger flakes.
• Potatoes: I prefer using a waxy potato like Yukon Gold or Red Potatoes. They hold their shape well during frying. But honestly, any potato you have on hand will work!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your boiled potatoes and cut them into medium-sized pieces. Not too small, or they’ll fall apart, but not too big, or they won’t absorb all those lovely flavors.
2. Heat the oil in a pan over medium heat. You want it nice and hot, but not smoking.
3. Add the mustard seeds and let them splutter – that’s how you know they’re ready! Then, add the cumin seeds and let them splutter too. This is the start of our beautiful tempering.
4. Now, add the turmeric powder, asafoetida, fenugreek seeds, crushed chillies, crushed ginger, and curry leaves. Sauté briefly, just until fragrant – about 30 seconds. Be careful not to burn the spices!
5. Add the potato pieces and mix well with the tempering. Make sure every piece is coated in that gorgeous spice blend.
6. Season with sugar, salt, lemon juice, scraped coconut, and chopped coriander. Gently combine everything, being careful not to mash the potatoes.
7. Cook for 2-3 minutes, stirring occasionally, until the flavors meld together. You’ll know it’s ready when the potatoes are heated through and everything smells amazing.
8. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, work in batches to ensure the potatoes fry evenly.
• Taste as you go! Adjust the salt, sugar, and lemon juice to your liking.
• For extra flavor, you can add a pinch of red chilli powder along with the crushed chillies.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of crushed chillies. Or, if you like it hot, add a pinch of cayenne pepper!
• Regional Variations:
  • South Indian Style: Add a pinch of sambar powder for a more complex flavor.
  • North Indian Style: A sprinkle of amchur (dry mango powder) adds a lovely tang. My friend, Priya, swears by adding a tiny bit of garam masala too!

Serving Suggestions

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

• Serve it with puri or roti for a classic Indian meal.
• Enjoy it as a side dish with dal and rice.
• Pack it in a lunchbox for a satisfying and flavorful snack.
• It’s also delicious with a cup of chai!

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

• What type of potatoes work best for this fry? Waxy potatoes like Yukon Gold or Red Potatoes hold their shape well.
• Can I make this potato fry ahead of time? It’s best enjoyed fresh, but you can boil the potatoes ahead of time to save some time.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell that adds a savory depth to Indian dishes. You can find it at most Indian grocery stores or online.
• Can I use dried coconut instead of fresh? Yes, but fresh coconut is highly recommended! If using dried, use unsweetened desiccated coconut.
• How can I adjust the spice level of this recipe? Reduce or increase the amount of crushed chillies to your liking.