Spicy Potato Recipe – Authentic Aloo Fry with Panch Phoran & Masala Gundi

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry – Authentic Aloo Fry with Panch Phoran & Masala Gundi

Introduction

Oh, Aloo Fry! Is there anything more comforting? This isn’t just any aloo fry, though. This is the kind my Dadi (grandmother) used to make – crispy, flavourful potatoes tossed in a homemade spice blend and that wonderfully fragrant panch phoran. I first made this on my own when I moved away from home, and it instantly transported me back to her kitchen. It’s a simple dish, but packed with so much flavour, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Aloo Fry is special because it’s all about building layers of flavour. The panch phoran gives it a beautiful aromatic base, while the homemade masala gundi adds a warm, spicy kick. It’s quick to make, perfect as a side dish, and honestly, addictive! Plus, it’s a great way to use up potatoes.

Ingredients

Here’s what you’ll need to make this delicious Aloo Fry:

• 900 gm Potato
• 5-6 tbsp Mustard Oil
• ½ tsp Panch Phoran
• 1 tsp Turmeric Powder
• 1 tsp Salt
• A pinch of Asafoetida (Hing)
• 2 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds
• 2 Whole Dry Red Chillies
• 12 Black Peppercorns

Ingredient Notes

Let’s talk about a few key ingredients to make sure this aloo fry turns out perfectly:

• Mustard Oil: This is essential for that authentic flavour. Don’t skip it! It has a pungent aroma when raw, but it mellows out beautifully when heated. If you’re not used to it, start with 4 tbsp and adjust to your liking.
• Panch Phoran: This Bengali five-spice blend is a game-changer. It’s a mix of fenugreek, nigella, cumin, mustard, and fennel seeds. You can usually find it in Indian grocery stores.
• Masala Gundi: This homemade spice blend is what really elevates this recipe. It’s a little extra work, but trust me, it’s worth it! Roasting the spices brings out their flavour so much more. You can make a bigger batch and store it for other dishes too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala gundi. Dry roast the coriander seeds, cumin seeds, black pepper, and whole dry red chillies separately until fragrant. Let them cool completely, then coarsely grind them together. Set aside.
2. Now, wash and cut the potatoes into halves (or quarters if they’re larger). Rinse them well to remove excess starch. This helps them get extra crispy!
3. Heat the mustard oil in a kadai (or a deep frying pan) over medium heat. Once it’s hot, add the panch phoran and let it splutter. This releases all those amazing aromas! Then, stir in the asafoetida.
4. Add the potatoes, turmeric powder, and salt. Mix everything well to coat the potatoes evenly. Cover the kadai and cook on low heat for about 10-15 minutes, stirring occasionally, until the potatoes are almost tender.
5. Uncover the kadai and increase the heat to medium-high. Fry the potatoes, stirring frequently, until they’re golden brown and crispy. This is where the magic happens!
6. Finally, add the prepared masala gundi and cook for another 4-5 minutes, stirring continuously, until the spices are well combined and fragrant.

Expert Tips

• Don’t overcrowd the kadai when frying the potatoes. Work in batches if necessary to ensure they get crispy.
• For extra crispy potatoes, you can parboil them for 5-7 minutes before frying.
• Taste and adjust the salt and spice levels as needed.

Variations

• Spice Level Adjustments: If you like it extra spicy, add more red chillies to the masala gundi. Or, a pinch of cayenne pepper works well too!
• Regional Variations: My friend’s mom, who’s from Bengal, adds a tiny bit of sugar to her aloo fry for a subtle sweetness. It’s delicious! Some North Indian versions include amchur (dry mango powder) for a tangy flavour.
• My Family’s Twist: My kids love it when I add a sprinkle of chaat masala at the very end.

Serving Suggestions

This Aloo Fry is incredibly versatile! It’s fantastic with:

• Dal Chawal (lentils and rice)
• Kadhi (yogurt-based curry)
• Flatbreads like Poori or Paratha
• As a side dish with any Indian meal!

Storage Instructions

Leftover Aloo 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

• What is Panch Phoran and where can I find it? Panch Phoran is a Bengali five-spice blend. You can find it in most Indian grocery stores, or online.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or canola oil if you prefer. However, the flavour won’t be quite the same.
• How do I make Masala Gundi ahead of time? Absolutely! You can make a larger batch of masala gundi and store it in an airtight container at room temperature for up to a month.
• What is the best type of potato to use for Aloo Fry? Waxy potatoes like red potatoes or Yukon Gold hold their shape well and get nice and crispy.
• Can this recipe be made in an air fryer? Yes! Toss the potatoes with oil and spices, then air fry at 200°C (390°F) for 15-20 minutes, flipping halfway through.