Spicy Potato Recipe – Indian Aloo Fry with Cardamom & Turmeric

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe – Indian Aloo Fry with Cardamom & Turmeric

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a wonderfully fragrant and flavorful Aloo Fry. It’s not your average potato dish; the warm spices like cardamom and cinnamon really elevate it. I first made this when I was trying to impress my in-laws, and it was a hit! It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This Spicy Potato Fry (or Aloo Fry as we call it) is more than just a side dish. It’s a comforting hug in a bowl! The potatoes get beautifully golden and crispy, then simmer in a rich, aromatic spice blend. It’s perfect with rice, roti, or even as part of a larger Indian thali. Plus, it’s relatively quick to make – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 large potatoes
• 2 tbsp oil
• 2 onions
• 1 green chili
• 1 sprig curry leaves
• ¾ tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• ¼ cup milk
• 1 cardamom
• 1 clove
• ½ inch cinnamon stick
• 1 tsp coriander powder
• 1 small piece ginger
• 2 cloves garlic

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Potatoes: I prefer using Yukon Gold potatoes for their creamy texture, but red potatoes work well too. Avoid waxy potatoes as they don’t crisp up as nicely.
• Chili: I like to use a vibrant green chili for a fresh, slightly fruity heat. Adjust the amount based on your spice preference!
• Spices: The combination of cardamom, clove, and cinnamon might seem unusual in a potato dish, but trust me – it’s magical! These warm spices add a beautiful depth of flavor. Using whole spices and grinding them fresh really makes a difference, but pre-ground spices will work in a pinch.
• Curry Leaves: Don’t skip these! They add a unique, citrusy aroma that’s essential to South Indian cooking. You can find them at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash, peel, and cube the potatoes into roughly 1-inch pieces. This size ensures they cook evenly and get nice and crispy.
2. Now, let’s make our spice paste. Grind the cardamom, clove, cinnamon stick, coriander powder, ginger, and garlic with a little water to form a smooth paste. A small food processor or a mortar and pestle works great for this.
3. Heat the oil in a pan over medium heat. Add the potatoes and shallow-fry them until they’re golden brown and slightly crispy. Don’t overcrowd the pan – work in batches if needed. Once fried, set them aside.
4. In the same pan, sauté the chopped onions, curry leaves, and slit green chili until the onions are soft and translucent. This usually takes about 5-7 minutes.
5. Add the fried potatoes back to the pan. Sprinkle in the red chili powder, turmeric powder, and salt. Give everything a good stir to coat the potatoes evenly. Add about ½ cup of water and let it simmer.
6. Cover the pan and cook on low heat until the potatoes are tender and the water has mostly evaporated. This should take around 10-15 minutes.
7. Finally, stir in the milk and the spice paste. Cook for another 5 minutes, stirring occasionally, until the sauce is creamy and has thickened slightly.
8. Serve warm with rice or roti!

Expert Tips

• Don’t skip frying the potatoes! It adds a lovely texture and flavor.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• My Mom’s Version: My mom always adds a pinch of garam masala at the end for an extra layer of warmth.
• Friend’s Favorite: A friend of mine loves to add a handful of chopped tomatoes along with the onions for a slightly tangy flavor.
• Extra Veggies: Feel free to throw in some peas or cauliflower florets along with the potatoes.

Vegan Adaptation

Making this recipe vegan is a breeze! Simply substitute the dairy milk with your favorite plant-based milk – almond, soy, or oat milk all work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra ¼ tsp of red chili powder or use a hotter variety of green chili.

Regional Variations (North Indian, South Indian)

• North Indian: Often includes amchur (dry mango powder) for a tangy flavor.
• South Indian: Typically uses more curry leaves and sometimes includes mustard seeds tempered in oil at the beginning.

Festival Adaptations (Navratri, Diwali)

This Aloo Fry is a fantastic addition to any festive spread! It’s especially popular during Navratri, where it can be enjoyed as a vrat (fasting) food if you omit the onions and garlic.

Serving Suggestions

This Aloo Fry pairs perfectly with:

• Steaming hot rice
• Warm rotis or parathas
• Dal (lentil soup)
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for this aloo fry?

Yukon Gold or red potatoes are my go-to choices. They hold their shape well and get beautifully crispy.

Can I make this recipe ahead of time?

You can prep the spice paste and chop the vegetables ahead of time. However, it’s best to fry the potatoes and finish the recipe just before serving for the best texture.

How can I adjust the spice level to my preference?

Easily! Reduce or increase the amount of red chili powder and green chili.

What is the best way to grind the spices for the paste?

A small food processor or a mortar and pestle works best. Adding a little water helps create a smooth paste.

Can I use coconut milk instead of dairy milk?

Absolutely! Coconut milk will add a lovely richness and subtle sweetness to the dish.