Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Mustard Oil & Turmeric Indian Side Dish

Introduction

Oh, this potato fry! It’s one of those recipes that just feels like home. Growing up, my Dadi (grandmother) would make this on chilly evenings, and the aroma of mustard oil sizzling with spices would fill the entire house. It’s simple, incredibly flavorful, and honestly, just makes everything better. This isn’t just a side dish; it’s a little piece of comfort. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This spicy potato fry, also known as Aloo Fry, is a quick and easy Indian side dish that’s bursting with flavor. It’s perfect for a weeknight meal, a festive gathering, or just when you’re craving something a little spicy and satisfying. The combination of earthy turmeric, pungent mustard oil, and fiery red chilies is simply irresistible. Plus, it comes together in under 30 minutes!

Ingredients

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

• 2 large potatoes (about 500g)
• 3-3.5 tablespoons mustard oil (60-70ml)
• 1 teaspoon cumin seeds (5g)
• 2 whole dried red chilies
• 6-7 garlic cloves
• 2 medium red onions (about 200g)
• 3/4-1 teaspoon turmeric powder (2-2.5g)
• 3/4 teaspoon salt (4g)
• Lemon juice (optional)

Ingredient Notes

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

Mustard Oil: The Key to Authentic Flavor

Mustard oil is essential for that authentic Indian flavor. It has a distinct pungent aroma that mellows out when heated. Don’t be scared by the smell – it’s what makes this fry so special! You can find it at most Indian grocery stores.

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this fry. They hold their shape well and get beautifully crispy. Russet potatoes work too, but they might crumble a bit more. About 500g of potatoes is perfect.

Turmeric: Benefits and Quality

Turmeric not only gives the potatoes a gorgeous golden color but also adds a lovely earthy flavor and is packed with health benefits! Use a good quality turmeric powder for the best color and flavor.

Dried Red Chilies: Heat Levels and Regional Variations

The type of dried red chilies you use will determine the spice level. Kashmiri chilies are milder and add a vibrant red color, while spicier varieties like Byadagi chilies will give you a real kick. Feel free to adjust the number of chilies to your liking.

Cumin Seeds: Freshness and Aroma

Fresh cumin seeds are always best! They have a much more potent aroma than pre-ground cumin. Lightly toasting them in the oil releases their flavor beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and wash the potatoes. Slice them into thick rounds, then cut lengthwise into about ½-inch (1.25cm) wide strips.
2. Now, heat the mustard oil in a pan over medium-high heat until it starts to smoke. This is important! Reduce the heat to medium and add the cumin seeds. Let them sizzle for a few seconds until fragrant.
3. Add the dried red chilies and sliced garlic cloves. Sauté for about a minute, until the garlic turns golden brown. Be careful not to burn the garlic!
4. Add the sliced red onions and potato strips. Mix well to coat everything with the oil and spices.
5. Sprinkle in the turmeric powder, making sure it’s evenly distributed for that beautiful golden color.
6. Cook uncovered on medium heat for about 10 minutes, stirring frequently. You want the potatoes to start charring around the edges – that’s where the flavor is!
7. Add the salt and continue cooking for another 5-10 minutes, or until the potatoes are tender. If the potatoes are sticking, you can cover the pan briefly with a lid.
8. Optional: Squeeze a little lemon juice over the potato fry before serving. It adds a lovely brightness!

Expert Tips

Here are a few tips to help you make the perfect potato fry:

Achieving the Perfect Char

Don’t be afraid to let the potatoes get a little charred! That’s what gives them that delicious smoky flavor.

Controlling the Spice Level

Adjust the number of dried red chilies to control the spice level. You can also remove the seeds from the chilies for a milder flavor.

Preventing Potatoes from Sticking

Using a non-stick pan helps, but stirring frequently is key to preventing the potatoes from sticking. If they do stick, add a splash of water and scrape the bottom of the pan.

Using the Right Pan

A heavy-bottomed pan or cast iron skillet works best for even cooking and achieving that perfect char.

Variations

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

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use Kashmiri chilies and only 1-2.
• Medium: Use a mix of Kashmiri and Byadagi chilies (2-3 total).
• Hot: Use only Byadagi chilies (3-4 or more!).

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onions for a vrat (fasting) friendly version. For Diwali, a sprinkle of chopped cilantro adds a festive touch.

Serving Suggestions

This spicy potato fry is incredibly versatile! It’s delicious with:

• Warm paratha (Indian flatbread)
• Dal-rice (lentil soup and rice)
• Roti (another type of Indian flatbread)
• As a side dish with any Indian meal

Storage Instructions

Leftover potato fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. It 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 my go-to, but Russets work in a pinch!

Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or canola oil as a substitute. However, the flavor won’t be quite the same.

How can I adjust the spice level to my preference?

Adjust the number and type of dried red chilies. Removing the seeds also helps reduce the heat.

What is the best way to store leftover potato fry?

Store in an airtight container in the refrigerator for up to 3 days.

Can this potato fry be made ahead of time?

It’s best enjoyed fresh, but you can prep the potatoes ahead of time and store them in water to prevent browning.