Spicy Potato Fry Recipe – Indian Curry Powder & Mustard Seed Potatoes

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Indian Curry Powder & Mustard Seed Potatoes

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that goes with everything. This spicy potato fry is exactly that – a total crowd-pleaser, and honestly, it’s become a staple in my kitchen. I first made this when I was craving something comforting and a little bit spicy, and it’s been a hit ever since! It’s perfect with chapati, rice, or even stuffed into a sandwich. Let’s get cooking!

Why You’ll Love This Recipe

This potato fry isn’t just any potato dish. It’s a beautiful blend of South Indian flavors – the pop of mustard seeds, the earthiness of curry powder, and the freshness of curry leaves. It’s surprisingly easy to make, ready in under 30 minutes, and seriously addictive. Plus, it’s a fantastic way to use up leftover potatoes!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 grams Potatoes (about 2 medium)
• 1 big Onion, chopped
• 1 tbsp Ginger, finely chopped
• 1 Green Chili, finely chopped (adjust to your spice preference!)
• 1 pinch Turmeric Powder (about ¼ tsp)
• 1 tbsp Curry Powder (more on this below!)
• Salt to taste
• 2.5 tbsp Oil
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal (split black lentils)
• Few Curry Leaves (about 10-12)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Curry Powder: Now, curry powder isn’t a one-size-fits-all thing. I love using a South Indian curry powder blend – it usually has a good balance of coriander, cumin, fenugreek, and chili. You can find these at most Indian grocery stores. Feel free to experiment with different blends to find your favorite!
• Potatoes: I usually use Yukon Gold or red potatoes because they hold their shape well when fried. But honestly, any potato will work in a pinch!
• Curry Leaves: These are essential for that authentic South Indian flavor. They have a unique citrusy aroma that really elevates the dish. You can find them fresh or frozen at Indian grocery stores. Dried curry leaves just aren’t the same, so try to source fresh if you can.
• Urad Dal: This adds a lovely nutty flavor and texture. Don’t worry if you’ve never used it before – it’s readily available in most Indian stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and cube your potatoes. For a little shortcut, you can pressure cook them until tender, then peel and cube – it saves a lot of time!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – that popping sound means they’re releasing their flavor!
3. Add the urad dal and curry leaves to the pan. Sauté until the dal turns golden brown and fragrant. Be careful not to burn the dal!
4. Now, add the chopped onions and sauté until they become translucent.
5. Stir in the chopped ginger and green chilies. Cook for about 2 minutes, until fragrant.
6. Drain your raw potatoes (or add the boiled potatoes) to the pan. Mix in the turmeric powder and salt.
7. Sprinkle the curry powder over the potatoes. Stir well to make sure everything is evenly coated.
8. Cover the pan and cook on low heat for 10-15 minutes, stirring occasionally. If the potatoes start to stick, add a splash of water.
9. Give it a final taste and adjust the seasoning if needed. Serve hot!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the potatoes in batches to ensure they get nice and crispy.
• Keep a close eye on the mustard seeds – they can burn quickly.
• For extra flavor, you can add a squeeze of lemon juice at the end.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your curry powder doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level. Use less green chili, or even remove the seeds for a milder flavor.
• Potato Variety Adaptations: Sweet potatoes work beautifully in this recipe for a slightly sweeter flavor.
• Street Food Style Variation: My friend Priya adds a sprinkle of chaat masala at the end for that authentic Indian street food vibe. It’s amazing.

Serving Suggestions

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

• With chapati or roti for a simple and satisfying meal.
• As a side dish with dal and rice.
• Stuffed into a sandwich with some chutney and yogurt.
• As part of a larger Indian thali (platter).

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 quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this fry? Yukon Gold or red potatoes are ideal, but any potato will do!
• Can I make this ahead of time? You can prep the ingredients (chop the potatoes, onions, ginger, and chilies) ahead of time, but it’s best to cook the fry just before serving for optimal flavor and texture.
• How can I adjust the spice level? Use less green chili, or remove the seeds. You can also use a milder curry powder.
• What is Urad Dal and where can I find it? Urad Dal is split black lentils. You can find it at most Indian grocery stores.
• Can I use a different oil for frying? Yes, you can use vegetable oil, canola oil, or even coconut oil.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!