Spicy Potato Fry Recipe – Indian Jeera Aloo with Garam Masala

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Indian Jeera Aloo with Garam Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that goes with everything. And let me tell you, this Spicy Potato Fry – or Jeera Aloo as we call it – is exactly that! It’s a staple in my family, and I’m so excited to share my version with you. It’s crispy, warmly spiced, and comes together in under 30 minutes. Perfect for a weeknight dinner, right?

Why You’ll Love This Recipe

This Jeera Aloo isn’t just delicious; it’s incredibly versatile. It’s fantastic with dal and rice (a classic!), but also amazing with roti, paratha, or even as a little snack with your evening chai. Plus, it’s super easy to customize to your spice preference. Honestly, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up this flavorful potato fry:

• 2 tbsp light cooking oil
• 1 tsp whole cumin seeds
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 medium-sized onion, finely chopped
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tbsp coriander powder
• ½ tsp garam masala powder
• 1 tbsp tomato paste
• 15-20 baby potatoes, boiled until tender and halved
• Salt to taste
• A handful of fresh cilantro, finely chopped for garnish

Ingredient Notes

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

• Garam Masala: This is key. Garam masala is a blend of warming spices, and every family has their own version. North Indian blends tend to be more cinnamon and cardamom forward, while South Indian versions often include cloves and peppercorns. Feel free to use your favorite! You can find it at most Indian grocery stores, or even online.
• Oil: I prefer a light cooking oil like sunflower or vegetable oil for this recipe. It lets the spices really shine. You could also use groundnut oil for a more traditional flavour.
• Baby Potatoes: Don’t skip the baby potatoes! They have a naturally creamy texture and hold their shape beautifully when fried. If you only have larger potatoes, just cut them into bite-sized pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick pan over medium-high heat. Once hot, add the cumin seeds and let them sizzle for about 10 seconds. You’ll know they’re ready when they start to pop and become fragrant.
2. Now, toss in the ginger, garlic, and onions. Sauté for 2-3 minutes, stirring occasionally, until the onions turn golden brown at the edges. Patience is key here – nicely browned onions are where a lot of the flavour comes from!
3. Time for the spices! Add the red chilli powder, turmeric, coriander powder, garam masala, and tomato paste. Cook for about 30 seconds, stirring constantly, to really bloom the spices and blend everything together. This step fills your kitchen with the most amazing aroma.
4. Add the boiled and halved baby potatoes and salt. Gently toss to coat them evenly in the spice mixture. Cook for 5-6 minutes, stirring occasionally, until the potatoes are slightly crispy and heated through.
5. Finally, garnish with a generous sprinkle of fresh cilantro. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the potatoes in two batches to ensure they get nice and crispy.
• For extra flavour, you can add a pinch of amchur (dry mango powder) along with the spices.
• Make sure your potatoes are properly boiled but not mushy. They should hold their shape when tossed.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala blend to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Extra Spicy: Add a pinch of cayenne pepper or a finely chopped green chilli along with the other spices.
• Regional Variations:
  • North Indian: Add a pinch of dried mango powder (amchur) for a tangy flavour.
  • South Indian: Add a few curry leaves along with the cumin seeds for a fragrant twist.
• Festival Adaptations: For Navratri or other fasting periods, skip the onion and garlic. You can still get a ton of flavour from the spices!

Serving Suggestions

Jeera Aloo is incredibly versatile! Here are a few of my favourite ways to serve it:

• With Dal Makhani and steamed rice – a classic combination!
• Alongside roti or paratha for a satisfying meal.
• As a side dish with your favourite Indian curries.
• As a tasty snack with a cup of masala chai.

Storage Instructions

Leftovers? No problem! Store any leftover Jeera Aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. While it’s best enjoyed fresh, it still tastes great the next day!

FAQs

Let’s answer some common questions:

1. What type of potatoes work best for Jeera Aloo?

Baby potatoes are ideal because of their creamy texture and ability to hold their shape. But you can use any small potato, or larger potatoes cut into bite-sized pieces.

2. Can I make this recipe ahead of time?

You can boil the potatoes ahead of time and store them in the fridge. However, it’s best to fry the potatoes just before serving for maximum crispiness.

3. How can I adjust the spice level of this dish?

Easily! Reduce or increase the amount of red chilli powder to control the heat.

4. What is the best way to boil the potatoes for this recipe?

Boil the potatoes with a pinch of salt until they are tender but still firm. Avoid overboiling, as they will become mushy.

5. Can I use a different oil instead of light cooking oil?

Yes, you can! Groundnut oil or mustard oil are also good options for a more traditional flavour.

6. What is Garam Masala and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.

Enjoy making this recipe! I hope it becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!