Spicy Potato Recipe – Authentic Indian Aloo Fry with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry – Authentic Indian Aloo Fry with Mustard Seeds

Introduction

Oh, Aloo Fry! Is there anything more comforting? This spicy potato fry is a staple in Indian households, and honestly, it’s one of the first things I learned to make when I started exploring my grandma’s recipes. It’s quick, easy, and bursting with flavour – perfect as a side dish, a snack, or even a light meal. I’m so excited to share my version with you, complete with all the tips and tricks I’ve picked up over the years.

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a flavour explosion thanks to the clever tempering of spices in hot oil. The mustard seeds pop and sizzle, the cumin adds warmth, and the green chillies give it a lovely kick. It’s seriously addictive! Plus, it comes together in under 30 minutes, making it ideal for busy weeknights.

Ingredients

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

• 500 grams potatoes
• 2 tablespoons oil
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 3 slit green chillies (adjust to your spice preference!)
• 0.5 teaspoon urad dal (split black lentils)
• 0.5 teaspoon chana dal (split chickpeas)
• 7-8 curry leaves
• 3 medium onions
• 0.5 teaspoon turmeric powder (for boiling potatoes)
• 0.25 teaspoon turmeric powder (for frying)
• 2 tablespoons freshly chopped coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! The key to a fantastic Aloo Fry is really in the spices.

• Mustard Seeds: Don’t underestimate these little guys! They release a wonderful aroma when tempered in oil. Black mustard seeds are traditionally used, but yellow work in a pinch.
• Urad Dal & Chana Dal: These lentils add a lovely nutty flavour and texture. They’re readily available in Indian grocery stores.
• Spice Levels: Now, spice is a personal thing! My family loves a good kick, so I usually add 3-4 green chillies. Feel free to adjust this based on your preference. Some people even add a pinch of red chilli powder for extra heat.
• Regional Variations: You’ll find that every family has their own take on Aloo Fry. Some add a pinch of asafoetida (hing) during the tempering, while others include a squeeze of lemon juice at the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Potatoes: Wash and halve the potatoes. Place them in a pressure cooker with enough water to cover, along with 0.5 teaspoon of turmeric powder and salt. Pressure cook for 5-6 whistles. Once cooled, peel and mash them – don’t overmash, you want some texture!
2. Temper the Spices: Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and mustard seeds. Let them splutter and pop – this is where the magic happens! Then, add the slit green chillies, urad dal, and chana dal. Sauté for about 30 seconds, until the lentils turn golden brown.
3. Add Aromatics: Toss in the curry leaves and sliced onions. Cook until the onions soften and turn translucent, about 5-7 minutes.
4. Combine with Potatoes: Add the mashed potatoes, 0.25 teaspoon of turmeric powder, and salt to the pan. Mix everything well and cook for 2-3 minutes on low heat, stirring occasionally. This helps the flavours meld together.
5. Garnish & Serve: Finally, stir in the freshly chopped coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. This will steam them instead of giving them a nice, slightly crispy texture.
• Using a good quality oil makes a difference. I prefer using vegetable oil or sunflower oil.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, remove the seeds from the green chillies or use only one. For extra spice, add a pinch of cayenne pepper or red chilli powder.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival Adaptations: Aloo Fry is a popular dish during Navratri, where it’s often served as a vrat (fasting) food. You can skip the onions and garlic during Navratri. My aunt always makes a special version with peanuts during this time!

Serving Suggestions

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

• With hot, crispy dosas.
• Alongside fluffy poori.
• As a side dish with chapati or roti.
• As a snack with a cup of chai.

Storage Instructions

Leftover Aloo Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It might lose a little of its crispness, but it will still be delicious!

FAQs

1. What type of potatoes work best for Aloo Fry? Waxy potatoes like red potatoes or Yukon Gold hold their shape well and are perfect for this recipe.
2. Can I make this recipe ahead of time? You can boil and mash the potatoes ahead of time. Store them in the refrigerator and then proceed with the tempering and frying when you’re ready to serve.
3. How can I adjust the spice level of this Aloo Fry? Reduce the number of green chillies or remove the seeds. You can also add a pinch of sugar to balance the heat.
4. What is the best way to store leftover Aloo Fry? Store in an airtight container in the refrigerator for up to 3 days.
5. Can I use a different oil for tempering the spices? Yes, you can use any neutral-flavoured oil like vegetable oil, sunflower oil, or canola oil.
6. What are Urad Dal and Chana Dal, and can I substitute them? Urad Dal is split black lentils, and Chana Dal is split chickpeas. If you can’t find them, you can substitute with moong dal (split yellow lentils), but the flavour will be slightly different.