Sweet Potato Fry Recipe – Authentic Indian Stir-Fry with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Fry Recipe – Authentic Indian Stir-Fry with Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that’s both flavorful and relatively quick to whip up. This Sweet Potato Fry is exactly that! It’s a vibrant, aromatic stir-fry packed with South Indian flavors, and honestly, it’s become a regular on my dinner table. I first made this when I was craving something comforting and a little different, and it’s been a hit ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average sweet potato dish. The combination of mustard and cumin seeds popping in hot oil, the fragrant curry leaves, and the warm spices creates a truly special flavor profile. It’s a fantastic way to enjoy sweet potatoes, and it’s incredibly versatile – perfect with rice, dal, or even as part of a larger Indian thali. Plus, it comes together in under 30 minutes!

Ingredients

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

• 2 cups sweet potato, peeled and thinly sliced (about 300g)
• 1 onion, chopped
• 1 sprig curry leaves (about 15-20 leaves)
• 0.5 teaspoon grated ginger
• 2 tablespoons oil
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon red chili powder (adjust to taste)
• 0.5 teaspoon garam masala
• 0.75 teaspoon salt (adjust to taste)
• 0.125 teaspoon turmeric powder

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Sweet Potatoes: Choosing the Right Variety & Preparation
I prefer using the orange-fleshed sweet potatoes for this recipe, as they have a lovely sweetness and hold their shape well. But honestly, any variety will work! Just make sure to peel and slice them thinly – about ¼ inch thick – for even cooking.

Oil: Selecting the Best Oil for Indian Stir-Fries
Traditionally, we use vegetable oil or sunflower oil for stir-fries like this. They have a neutral flavor that lets the spices shine. You could also use groundnut oil for a more authentic South Indian touch.

Mustard & Cumin Seeds: The Foundation of South Indian Flavor
These little seeds are essential for that classic South Indian aroma. Don’t skip them! They need to splutter in the hot oil to release their full flavor.

Curry Leaves: Fresh vs. Dried & Regional Significance
Fresh curry leaves are best, hands down. They have a much more vibrant flavor. If you can’t find them, you can use dried, but use about half the amount. Curry leaves are a staple in South Indian cuisine, and they add a unique, citrusy aroma.

Spices: Understanding Turmeric, Red Chili Powder & Garam Masala
Turmeric adds a beautiful color and earthy flavor. Red chili powder provides the heat – adjust the amount to your liking! Garam masala is a blend of warming spices that ties everything together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and thinly slice your sweet potatoes. Now, here’s a little trick my grandmother taught me: soak the slices in salted water (about ¾ teaspoon salt + 3 cups water) for about 15 minutes. This prevents them from discoloring and helps them stay crisp.
2. Heat the oil in a non-stick pan over medium heat. Once hot, add the mustard and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
3. Add the grated ginger and curry leaves. Sauté for about 30 seconds, until fragrant. The aroma is incredible, right?
4. Add the chopped onions and fry until they’re lightly golden. Drain the sweet potatoes and add them to the pan along with the turmeric powder. Stir-fry for 3-4 minutes.
5. Now, cover the pan and cook on low heat for about 8-10 minutes, stirring occasionally, until the sweet potatoes are tender.
6. Finally, sprinkle in the remaining salt, red chili powder, and garam masala. Mix well, adding a little extra oil if needed to help the spices blend.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

Want to take your Sweet Potato Fry to the next level? Here are a few of my go-to tips:

Achieving the Perfect Texture: Avoiding Mushy Sweet Potato
Don’t overcook the sweet potatoes! You want them tender, but still slightly firm.

Blooming the Spices: Maximizing Flavor
Sautéing the spices in hot oil (called “blooming”) releases their essential oils and intensifies their flavor.

Preventing Discoloration: The Salt Water Soak
Seriously, don’t skip the salt water soak! It makes a huge difference in keeping the sweet potatoes looking vibrant.

Adjusting Spice Levels: Catering to Your Preference
Feel free to adjust the amount of red chili powder to suit your taste.

Variations

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

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free!

Spice Level Adjustment: Mild, Medium, Hot
Reduce or omit the red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.

South Indian vs. North Indian Style
For a more North Indian flavor, you can add a pinch of amchur (dry mango powder) at the end.

Festival Adaptations: Navratri & Fasting-Friendly Options
During Navratri fasting, you can skip the onion and garlic.

Serving Suggestions

This Sweet Potato Fry is amazing with:

• Steaming hot rice
• A comforting bowl of dal
• Tangy rasam
• As a side dish in an Indian thali
• Even with a simple yogurt dip!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

What type of sweet potato works best for this fry?
Orange-fleshed sweet potatoes are my favorite, but any variety will work!

Can I make this recipe ahead of time?
You can prep the sweet potatoes and chop the onions ahead of time. But it’s best to cook the fry just before serving for the best texture.

How can I adjust the spice level to be milder?
Simply reduce or omit the red chili powder.

What is the best way to store leftover sweet potato fry?
Store in an airtight container in the refrigerator for up to 3 days.

Can I use dried curry leaves if I can’t find fresh ones?
Yes, you can! Use about half the amount of dried curry leaves as you would fresh.

Enjoy! I hope you love this Sweet Potato Fry as much as my family does. Let me know in the comments how it turns out for you!