Spicy Potato Recipe – Authentic Indian Aloo Fry with Tomatoes

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe – Authentic Indian Aloo Fry with Tomatoes

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Aloo Fry with Tomatoes. It’s simple, flavorful, and comes together surprisingly quickly. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s so satisfying. This isn’t just any potato fry; the tangy tomatoes and aromatic spices make it truly special. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Fry is more than just a side dish; it’s a little burst of Indian flavor in every bite. It’s perfect for a quick weeknight meal, a flavorful addition to your lunchbox, or even a festive spread. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with roti, paratha, rice, or even as a filling for sandwiches. Honestly, what’s not to love?

Ingredients

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

• 4-5 medium potatoes
• 2 big ripe tomatoes, chopped (about 300g)
• 2 green chilies, slit lengthwise
• 1.5 tbsp red chili powder
• 0.5 tbsp turmeric powder
• 2 tbsp oil
• 1 tbsp mustard seeds
• 1 tbsp cumin seeds
• 1 tbsp chana dal (split chickpeas)
• 2 dry red chilies
• 12-15 fresh curry leaves
• To taste salt
• Handful of fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in this recipe:

• Tomatoes: Seriously, use ripe tomatoes! They’re the base of the gravy, so the sweeter and more flavorful they are, the better. If you can’t find really good ripe ones, you can use tomato puree (more on that in the FAQs!), but fresh is best.
• Red Chili Powder: I usually use Kashmiri chili powder for a vibrant color and mild heat. But if you like things spicier, regular red chili powder works great too! Adjust the amount to your preference.
• Curry Leaves: Fresh curry leaves are a MUST. They have such a unique, fragrant flavor that really elevates the dish. Dried curry leaves just don’t compare. You can usually find them at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and cut your potatoes into bite-sized cubes. Boil them in salted water until they’re tender but still hold their shape. Once cooked, drain them and set aside. We don’t want mushy potatoes!
2. Now, heat the oil in a good, heavy-bottomed pan. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the cumin seeds, chana dal, and dry red chilies. Sauté for a few seconds until the chana dal turns golden brown and everything smells wonderfully fragrant.
4. Toss in the slit green chilies and those beautiful curry leaves. Sauté for another 30 seconds – be careful, the oil might splutter a bit!
5. Add the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook this mixture until the tomatoes soften and break down into a thick, flavorful gravy. This usually takes about 5-7 minutes. Stir often to prevent sticking.
6. Gently add the boiled potatoes to the pan, making sure they’re coated evenly with the tomato mixture. Add about ½ cup of water and simmer for 5-7 minutes, allowing the flavors to meld together.
7. Finally, garnish with a generous sprinkle of fresh coriander leaves. And that’s it!

Expert Tips

• Don’t overcrowd the pan when boiling the potatoes. This ensures they cook evenly.
• Be patient when sautéing the spices. Blooming them in hot oil releases their flavors.
• Taste and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

This recipe is super adaptable. Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¾ tbsp or even ½ tbsp.
  • Medium: Stick to the 1.5 tbsp of red chili powder.
  • Hot: Add an extra ½ tbsp of red chili powder or a pinch of cayenne pepper.
• Regional Variations:
  • North Indian: Add a pinch of garam masala towards the end of cooking for extra warmth.
  • South Indian: Add a pinch of asafoetida (hing) along with the mustard seeds for a unique flavor.
• Festival Adaptations: During Navratri or Diwali, you can add a handful of chopped peanuts to the tempering for a crunchy texture.

My friend, Priya, loves adding a squeeze of lemon juice at the end for a little extra zing!

Serving Suggestions

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

• With roti or paratha – a classic combination!
• As a side dish with dal and rice.
• As a filling for sandwiches or wraps.
• With a side of yogurt or raita to cool down the spice.

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 initial texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

What type of potatoes work best for Aloo Fry?

Yukon Gold or red potatoes are great choices because they hold their shape well during cooking. Russet potatoes can also be used, but they might become a bit softer.

Can I make this recipe ahead of time?

You can prep the potatoes and chop the tomatoes ahead of time. However, it’s best to cook the Aloo Fry just before serving for the best flavor and texture.

How can I adjust the spice level?

As mentioned earlier, adjust the amount of red chili powder to your liking. You can also add or remove green chilies.

What is the best way to store leftover Aloo Fry?

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

Can I use tomato puree instead of chopped tomatoes?

Yes, you can! Use about 1.5 cups of tomato puree. The flavor won’t be quite as fresh, but it will still be tasty.

Enjoy this Aloo Fry! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!