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

Last Updated on 2 months by Neha Deshmukh

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

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 – simple, satisfying, and packed with that classic South Indian flavor. I first made this when I was craving something comforting and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This potato fry is more than just a side dish; it’s a little burst of flavor in every bite. It’s ready in under 30 minutes, uses ingredients you probably already have, and is incredibly versatile. Plus, the combination of mustard seeds, turmeric, and chili powder is just chef’s kiss! It’s perfect with rice, roti, or even as a snack on its own.

Ingredients

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

• 2 medium-sized russet potatoes
• 1 medium-sized onion
• 1/4 tsp mustard seeds (kaduku)
• 1 tsp red chilli powder
• 1 tsp coriander powder (malli podi/dhania podi)
• 1/4 tsp turmeric powder
• 1/2 tsp or 2 minced garlic flakes
• 1 tbsp oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mustard Seeds (Kaduku) – Regional Variations & Flavor Profile

Mustard seeds are the heart of this dish. Black mustard seeds are traditionally used in South Indian cooking, and they have a wonderfully pungent flavor. You can find them at most Indian grocery stores. Don’t be scared when they pop – that’s how you know they’re ready!

Turmeric Powder – Health Benefits & Quality

Turmeric isn’t just about color and flavor; it’s a powerhouse of health benefits! Look for a good quality turmeric powder – the brighter the color, the better the flavor. About 2-3 grams is perfect for this recipe.

Potato Varieties – Best Choices for Frying

Russet potatoes are my go-to for this fry because they get nice and crispy. But you can also use Yukon Gold or red potatoes if you prefer. Just make sure they’re firm and not overly starchy. Around 300-400 grams of potatoes works well.

Oil – Recommended Types for Indian Cooking

I usually use vegetable oil or sunflower oil for this recipe. They have a neutral flavor that lets the spices shine. You could also use groundnut oil for a more traditional South Indian taste. 15ml of oil is all you need.

Chili Powder – Adjusting the Spice Level

Red chili powder is where you can really customize the heat. Start with 1 tsp and add more to your liking. Kashmiri chili powder will give you a vibrant color with milder heat, while a spicier variety will bring the fire!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cube the potatoes and chop the onion into similar-sized pieces. This helps them cook evenly.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – this is important for releasing their flavor!
3. Now, add the chopped onions and sauté until they turn golden brown. This usually takes about 5-7 minutes.
4. Stir in the coriander powder, red chilli powder, turmeric powder, and minced garlic. Fry for about a minute until fragrant. Be careful not to burn the spices!
5. Add the cubed potatoes and mix thoroughly, ensuring they’re coated with the spice mixture. Sprinkle a little water (about 2 tablespoons) to help them cook through.
6. Cover the pan partially and cook until the potatoes are tender, stirring every 2-3 minutes to prevent sticking. This should take around 10-12 minutes.
7. Finally, season with salt to taste and serve hot!

Expert Tips

• Don’t overcrowd the pan – cook in batches if necessary for crispier potatoes.
• A little squeeze of lemon juice at the end brightens up the flavors beautifully.
• For extra flavor, add a pinch of asafoetida (hing) along with the mustard seeds.

Variations

• My friend Priya loves adding a handful of chopped curry leaves along with the mustard seeds for an extra layer of aroma.
• My mom always adds a pinch of garam masala at the end for a warmer, more complex flavor.
• For a richer flavor, you can add a tablespoon of grated coconut towards the end of cooking.

Vegan Adaptation

Good news – this recipe is already vegan! No modifications needed.

Spice Level Adjustment – Mild to Extra Spicy

• Mild: Use Kashmiri chili powder and start with 1/2 tsp.
• Medium: Use 1 tsp of regular red chili powder.
• Spicy: Add 1.5 tsp of red chili powder or a pinch of cayenne pepper.
• Extra Spicy: Go wild with 2 tsp of red chili powder and a dash of cayenne!

Quick Weekday Version

Short on time? Skip the chopping and use pre-cut potatoes! You can also use garlic paste instead of minced garlic.

Serving Suggestions

This potato fry is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with dal and rice.
• Enjoy it with roti or paratha.
• Pack it in your lunchbox for a flavorful snack.
• It’s also delicious with a cup of hot chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

What type of potatoes work best for this fry?

Russet potatoes are my favorite because they get nice and crispy, but Yukon Gold or red potatoes work well too.

Can I make this potato fry ahead of time?

It’s best enjoyed fresh, but you can prep the potatoes and onions ahead of time. Store them separately in the fridge and cook when you’re ready.

How can I adjust the spice level to my preference?

Start with a smaller amount of chili powder and add more to taste. Kashmiri chili powder is a great option for milder heat.

Is it possible to make this recipe without garlic?

Absolutely! Simply omit the garlic. The fry will still be flavorful with the other spices.

What other spices can I add to enhance the flavor?

A pinch of asafoetida (hing), garam masala, or a handful of chopped curry leaves would all be delicious additions!