Spicy Potato Recipe – Hing & Mustard Seed Indian Fry

Last Updated on 3 months by Neha Deshmukh

Spicy Potato Recipe – Hing & Mustard Seed Indian Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s bursting with Indian spices. This spicy potato fry – a simple aloo fry – is exactly that! It’s a family favorite, and honestly, it’s one of those recipes I first made when I was just starting to experiment in the kitchen. It’s so easy, even a beginner can nail it, and the aroma while it’s cooking? Absolutely divine. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato fry. The combination of hing (asafetida) and mustard seeds creates a unique, almost magical flavor. It’s crispy, spicy, and incredibly satisfying. Plus, it comes together in under 30 minutes – perfect for a weeknight meal or a festive gathering. It’s a little bit of South Indian comfort food, right in your kitchen!

Ingredients

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

• 4 large potatoes
• 2 tbsp vegetable oil
• ½ tsp asafetida (hing)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dry red chillies
• 10-15 curry leaves
• 2 green chillies
• ½ tsp turmeric powder
• Salt to taste
• Fresh coriander leaves, to garnish

Ingredient Notes

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

• Potatoes: I prefer using starchy potatoes like Yukon Gold or Maris Piper. They get beautifully crispy.
• Oil: Vegetable oil works great, but you can also use sunflower oil or even peanut oil for a slightly different flavor.
• Red Chillies: Adjust the number of red chillies based on your spice preference. You can also use Kashmiri red chillies for color and mild heat.
• Green Chillies: Slit the green chillies lengthwise to release more flavor.
• Curry Leaves: Fresh curry leaves are a must! They add an incredible aroma and flavor. If you can’t find fresh, dried ones will do in a pinch, but the flavor won’t be quite the same.

Asafetida (Hing): Benefits and Usage

Asafetida, or hing, is a bit of an unsung hero in Indian cooking. It has a pungent smell in its raw form, but when cooked, it transforms into a savory, umami-rich flavor. It’s also known for its digestive properties! A little goes a long way, so don’t overdo it.

Mustard Seeds: Varieties and Flavor Profiles

There are a few different types of mustard seeds. Black mustard seeds are the most common in Indian cooking and have a strong, pungent flavor. Brown mustard seeds are milder. Yellow mustard seeds are typically used for making mustard paste. For this recipe, black mustard seeds are perfect.

Regional Variations in Potato Fry Recipes

Potato fry is a staple across India, and every region has its own twist! In South India, you’ll often find it made with curry leaves and mustard seeds, like this recipe. In North India, it might be flavored with amchur (dried mango powder) or garam masala. In Bengal, they sometimes add a touch of sugar for a sweet and spicy flavor.

The Role of Curry Leaves in South Indian Cooking

Curry leaves are essential in South Indian cuisine. They add a unique, citrusy aroma and flavor that’s hard to replicate. They’re often tempered in hot oil to release their fragrance, and they pair beautifully with potatoes, lentils, and spices.

Choosing the Right Potatoes for Frying

As I mentioned earlier, starchy potatoes are best for frying. They hold their shape well and get nice and crispy. Waxy potatoes tend to fall apart. If you only have waxy potatoes, you can parboil them for a few minutes before frying to help them hold their shape.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pierce the potatoes all over with a fork. Place them in a microwave-safe bowl filled with water and microwave for about 15 minutes, or until they’re tender but not mushy. Let them cool slightly, then peel and cube them.
2. Now, heat the oil in a microwave-safe dish for 2 minutes on high. Be careful, it will be hot!
3. Add the asafetida, mustard seeds, cumin seeds, dry red chillies, curry leaves, and green chillies to the hot oil. Microwave for 2 minutes, then stir well. Microwave for another 3 minutes. You should hear the mustard seeds start to pop – that’s a good sign!
4. Add the cubed potatoes and salt to the dish. Microwave for 8-10 minutes, stirring occasionally, until the potatoes are heated through and slightly browned.
5. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

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

• Achieving the Perfect Crispy Texture: Don’t overcrowd the dish when microwaving the potatoes. This will steam them instead of frying them.
• Microwave Safety and Cooking Times: Always use a microwave-safe dish. Cooking times may vary depending on your microwave, so keep an eye on the potatoes and adjust accordingly.
• Balancing Spice Levels: Start with a small amount of green chillies and red chillies, and add more to taste.

Variations

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

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder fry, remove the seeds from the green chillies and use only one red chilli. For a spicier fry, add more green chillies and red chillies, or a pinch of cayenne pepper. My friend, Priya, loves to add a dash of chili powder for extra heat!
• Festival Adaptations: This potato fry is a popular side dish during Navratri and Diwali.

Serving Suggestions

This spicy potato fry is delicious served with:

• Roti or paratha
• Dal and rice
• Yogurt or raita
• As a side dish with any Indian meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or frying pan. They won’t be as crispy as when they’re freshly made, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

Can I make this potato fry ahead of time?

You can prep the potatoes ahead of time by microwaving and cubing them. Store them in the refrigerator and add them to the spiced oil just before serving.

What is the best way to adjust the spice level?

Remove the seeds from the green chillies for less heat. Use Kashmiri red chillies for color without much spice.

Can I use a different oil for this recipe?

Yes, sunflower oil or peanut oil work well.

What if I don’t have a microwave-safe dish?

You can use a regular frying pan on the stovetop. Heat the oil and temper the spices as described, then add the potatoes and fry until golden brown and crispy.

Is asafetida (hing) essential for this recipe? Can I substitute it?

While hing adds a unique flavor, you can substitute it with a pinch of garlic powder or onion powder if you can’t find it.

Can I air fry these potatoes instead of microwaving?

Absolutely! Toss the cubed potatoes with a little oil and spices, then air fry at 200°C (390°F) for 15-20 minutes, or until golden brown and crispy.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!