Spicy Potato Fry Recipe – Indian Kadai Potatoes with Cumin

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Indian Kadai Potatoes with Cumin

Introduction

Oh, potatoes! Is there anything they can’t do? This spicy potato fry is a total comfort food for me. I first made it when I was craving something quick, flavorful, and satisfying – and it’s been a family favorite ever since. It’s a simple kadai-style potato fry, bursting with the warm flavors of cumin and a lovely little kick of spice. Perfect as a side dish or even a snack with a cup of chai!

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s quick to make – ready in under 30 minutes! The spices are readily available in most Indian pantries. It’s incredibly versatile; you can adjust the spice level to your liking. Plus, the roasted cumin powder adds a depth of flavor that’s just… chef’s kiss.

Ingredients

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

• 35 Baby potatoes
• 1 tablespoon Red chilli powder
• 1 teaspoon Coriander powder
• 0.25 teaspoon Turmeric powder
• 2 pinch Asafoetida (hing)
• 0.25 teaspoon Roasted cumin seeds powder
• Salt to taste
• 1 tablespoon Oil
• 0.5 teaspoon Mustard seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It can be a little pungent on its own, but it mellows beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Roasted Cumin Powder: Using pre-roasted cumin powder is super convenient, but if you’re feeling ambitious, toasting cumin seeds yourself and grinding them fresh takes the flavor to another level.
• Potatoes: Baby potatoes are ideal because they cook quickly and have a lovely texture. But you can absolutely use larger potatoes, just make sure to cut them into bite-sized pieces. In South India, you’ll often see this made with slightly larger, red-skinned potatoes. In North India, Yukon Gold potatoes are a popular choice for their creamy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the baby potatoes with enough water to cover them for 2-3 whistles. Once they’re cooked, let them cool down completely, then gently peel off the skins.
2. Now, heat the oil in a kadai or a deep skillet over medium heat. Once hot, add the mustard seeds. When they start to splutter and pop (be careful!), add the curry leaves.
3. Reduce the heat to low. This is important! Add the asafoetida, red chilli powder, turmeric powder, and coriander powder. Stir quickly for about 10-15 seconds – you don’t want the spices to burn.
4. Add salt and about 2 tablespoons of water. This helps create a nice coating for the potatoes. Now, gently add the cooked potatoes and mix well, ensuring they’re coated with the spice mixture.
5. Sprinkle the roasted cumin powder over the potatoes. Increase the heat to medium and roast for about 5-7 minutes, stirring occasionally, until the potatoes turn golden brown and the oil starts to separate from the mixture. That’s when you know they’re perfectly done!
6. Serve hot!

Expert Tips

• Don’t overcrowd the kadai. If you’re making a large batch, cook the potatoes in two batches to ensure they get nicely browned.
• For extra flavor, add a squeeze of lemon juice right before serving.
• If the potatoes start to stick, add a splash of water.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it mild, reduce the red chilli powder to ½ tablespoon. For a real kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for extra heat.
• Regional Variations:
  • South Indian Style: Add a pinch of sambar powder along with the other spices for a more authentic South Indian flavor.
  • North Indian Style: A sprinkle of amchur (dry mango powder) adds a lovely tangy twist.

Serving Suggestions

This spicy potato fry is incredibly versatile!

• Serve it hot with steamed rice and a side of rasam or sambar.
• It’s fantastic as a side dish with dal and roti.
• It makes a delicious snack with a cup of masala chai.
• My family loves it as part of a larger Indian thali.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. They won’t be quite as crispy, but still delicious!

FAQs

• What type of potatoes work best for this fry? Baby potatoes are ideal, but you can use Yukon Gold or red-skinned potatoes cut into bite-sized pieces.
• Can I make this potato fry ahead of time? It’s best enjoyed fresh, but you can cook the potatoes ahead of time and store them in the fridge. Then, just quickly fry them with the spices when you’re ready to serve.
• How can I adjust the spice level? Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.
• What is asafoetida and where can I find it? Asafoetida (hing) is a pungent spice that adds a unique savory flavor. You can find it at most Indian grocery stores or online.
• Can I roast the cumin seeds myself? Absolutely! Dry roast cumin seeds in a pan over medium heat for a few minutes until fragrant, then grind them to a powder. It adds a wonderful depth of flavor!