Spicy Potato Fry Recipe – Indian Aloo Fry with Mint & Turmeric

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Indian Aloo Fry with Mint & Turmeric

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my house – Spicy Potato Fry, or Aloo Fry as we call it. It’s quick, easy, and bursting with flavour. Honestly, this is one of those dishes I first made when I was just starting to experiment in the kitchen, and it’s been a family favourite ever since. It’s perfect as a side dish, a quick snack, or even a light meal with some roti or bread. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Fry isn’t just any potato dish. It’s a vibrant mix of earthy spices, fresh herbs, and perfectly crispy potatoes. It’s ready in under 30 minutes, making it ideal for busy weeknights. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and easily adapt it to suit your preferences. It’s a little taste of India, made simple!

Ingredients

Here’s what you’ll need to make this delicious Aloo Fry:

• 600 grams (4 medium) potatoes
• 1 onion
• 2 tbsp light olive oil or 2 tspn ghee
• 1 tspn cumin seeds
• ½ tspn turmeric powder
• 1 sprig curry leaves
• 2 tbsp chopped mint leaves
• Few fresh coriander leaves
• 3 green chillies
• ½ cup (125ml) water
• Salt to taste

Ingredient Notes

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

• Turmeric: Don’t skip the turmeric! It not only gives the potatoes that beautiful golden colour but also adds a lovely earthy flavour and is packed with health benefits.
• Cumin: Cumin seeds are essential for that classic Indian flavour. Make sure to let them crackle in the oil – that’s where the magic happens!
• Curry Leaves: These little leaves are a game-changer. They have a unique aroma and flavour that really elevates the dish. If you can find them, definitely use them!
• Oil vs. Ghee: I often use light olive oil for a lighter flavour, but ghee (clarified butter) adds a richness that’s just divine. It really comes down to personal preference. My grandmother always used ghee, and I have to admit, it does make a difference!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil or ghee in a pan over medium heat. Once hot, add the cumin seeds. You’ll know they’re ready when they start to crackle and pop – this usually takes about 30 seconds.
2. Now, add the sliced onions, curry leaves, and green chillies. Sauté until the onions turn translucent, about 5-7 minutes. Stir frequently to prevent burning.
3. Add the cubed potatoes and turmeric powder. Season with salt and sauté for another 2-3 minutes, coating the potatoes well with the spices.
4. Pour in ½ cup (125ml) of water, bring to a simmer, then cover the pan and let it cook until the potatoes are tender. This usually takes about 10-15 minutes. If the water evaporates too quickly, add a little more.
5. Finally, stir in the fresh mint and coriander leaves. Give it a good mix and serve hot with your favourite bread or roti.

Expert Tips

• Potato Prep: I like to cube the potatoes into roughly 1-inch pieces. This ensures they cook evenly.
• Don’t Overcrowd: If you’re making a large batch, it’s better to cook the potatoes in batches to avoid overcrowding the pan. This will help them get nice and crispy.
• Spice it Up: Feel free to add a pinch of red chilli powder if you like things extra spicy!

Variations

This recipe is super adaptable. Here are a few ideas to get you started:

• Spice Level Adjustments: Reduce or omit the green chillies for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Regional Variations: In South India, you might find this dish made with mustard seeds and dried red chillies. North Indian versions often include amchur (dried mango powder) for a tangy twist.
• Potato Type Adaptations: While I usually use Yukon Gold potatoes, you can use red potatoes or even russet potatoes. Just adjust the cooking time accordingly.
• Vegan Adaptation: Simply use oil instead of ghee for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!

Serving Suggestions

Aloo Fry is incredibly versatile! Here are a few ways to serve it:

• With roti or paratha for a complete meal.
• As a side dish with dal and rice.
• As a snack with a cup of chai.
• My kids love it with a simple yogurt dip!

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. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this aloo fry? Yukon Gold potatoes are my go-to because they hold their shape well and get beautifully crispy.
• Can I make this ahead of time? You can prep the potatoes and chop the onions ahead of time, but I recommend cooking the fry just before serving for the best flavour and texture.
• How can I adjust the spice level? Easily! Reduce or omit the green chillies, or 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 fridge for up to 3 days.
• Can I use dried mint and coriander if I don’t have fresh? While fresh herbs are best, you can use dried in a pinch. Use about 1 tablespoon of each, and add them earlier in the cooking process to allow the flavours to develop.

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!