Spicy Potato Fry Recipe – Indian Aloo Fry with Tomatoes & Chillies

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Fry Recipe – Indian Aloo Fry with Tomatoes & Chillies

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – a spicy potato fry, or aloo fry as we call it. It’s the kind of dish my grandmother used to make, and honestly, it’s one of the first Indian recipes I really learned to master. It’s simple, flavourful, and perfect with a steaming plate of rice or some warm roti. 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 spices, tangy tomatoes, and a lovely kick from green chillies. It’s quick enough for a weeknight meal, but tasty enough to impress guests. Plus, it’s super versatile – you can adjust the spice level to your liking, and it’s a great way to use up potatoes you have on hand. Honestly, who doesn’t love a good potato fry?

Ingredients

Here’s what you’ll need to make this delicious aloo fry:

• 2 tablespoons oil (I prefer mustard oil for an authentic flavour, but vegetable or canola oil work well too!)
• 2 medium onions, chopped
• 2-3 slit green chillies (adjust to your spice preference!)
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon ginger-garlic paste
• 4 medium potatoes, diced
• 2-3 sprigs curry leaves
• 3 medium tomatoes, chopped
• 2 cups water (about 480ml)
• 1 tablespoon chopped coriander leaves, for garnish
• Salt to taste

Ingredient Notes

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

• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are key to that authentic South Indian flavour. You can find them at most Indian grocery stores, and they really elevate the whole dish.
• Chillies: Green chilli heat varies so much! Some are mild, others pack a serious punch. Start with 2 and taste as you go. In my family, my dad always adds extra – he loves the heat!
• Oil: Traditionally, mustard oil is used in many Indian households for its pungent flavour. However, it has a strong taste that not everyone loves. Vegetable or canola oil are great substitutes if you prefer a milder flavour.
• Potatoes: I usually use Yukon Gold or red potatoes, as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a wok or large frying pan over medium heat. Once hot, add the chopped onions and sauté until they turn translucent and slightly golden – about 5-7 minutes.
2. Now, toss in the slit green chillies and cook for another minute, until fragrant.
3. Add the salt, red chilli powder, turmeric powder, and ginger-garlic paste. Cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the spices. This is a good sign – it means the spices are nicely roasted!
4. Add the diced potatoes and stir well to coat them with the spice mixture. Cook for 3-4 minutes, stirring occasionally, to get them slightly browned.
5. Next, add the curry leaves and chopped tomatoes. Cook until the tomatoes soften and become mushy – around 5-7 minutes.
6. Pour in the water, adjust the salt to your taste, and bring the mixture to a simmer. Cover and cook until the potatoes are tender. This usually takes about 15-20 minutes. Alternatively, you can pressure cook for one whistle – this speeds things up considerably!
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the potatoes. Cook them in batches if necessary to ensure they brown nicely.
• If the mixture becomes too dry during cooking, add a splash more water.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil if you’re being super strict.
• Spice Level Adjustment: For a milder fry, reduce the amount of red chilli powder and green chillies. For extra spice, add a pinch of cayenne pepper or a finely chopped serrano pepper.
• Potato Variety Options: Feel free to experiment with different types of potatoes. Waxy potatoes like new potatoes will give a slightly different texture.
• Quick Pressure Cooker Method: Pressure cooking drastically reduces cooking time. Add all ingredients (except coriander) to the pressure cooker and cook for one whistle. Release the pressure naturally.

Serving Suggestions

This aloo fry is incredibly versatile! Here are a few of my favourite ways to serve it:

• With a simple bowl of steamed rice.
• Alongside roti or naan bread.
• As a side dish with dal (lentil soup).
• Even as a filling for parathas (stuffed flatbreads)!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It won’t be quite as fresh, but still delicious!

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes, it’s definitely best enjoyed fresh! The potatoes will soften over time.
• Can I use a different type of potato? Absolutely! Yukon Gold, red potatoes, or even russet potatoes will work.
• How can I adjust the spice level? Reduce or increase the amount of red chilli powder and green chillies.
• What is the best oil to use for authentic flavour? Mustard oil is traditional, but vegetable or canola oil are good substitutes.
• Can I make this ahead of time? You can chop the vegetables ahead of time, but I recommend cooking the fry just before serving for the best flavour and texture.

Enjoy this recipe, and let me know how it turns out for you! I hope it becomes a favourite in your kitchen too.