Aaloo Fry Spicy Fried Potatoes Food

ALOO FRY

Steps:

• Heat oil in a wok and add mustard seeds, cumin seeds, dry red chillies, curry leaves and hing.
• When mustard seeds start to pop and splutter, add finely chopped onions and fry for 2-3 minutes on medium flame.
• Next, add ginger-garlic paste and fry for 2 minutes till the raw smell disappears and onions turn light brown in colour.
• Mix in diced potatoes and give it a good stir for a minute or two.
• Add all the spices listed above one by one along with salt to taste and mix them well to coat every potato piece. If using lime/lemon juices save it till the end.
• Sprinkle little water and cover the wok and cook for 5-8 minutes. Give it a good stir in between to save the potatoes from sticking to the bottom of the vessel.
• Sprinkle little more water if needed and cook for another 3-5 minutes till the potatoes are cooked thoroughly.
• Add lime/lemon juice and switch off the gas. Mix in finely chopped coriander and serve it hot with any dal (creamy lentil soup), a dollop of ghee and rice or any Indian flat breads.

AALOO FRY (SPICY FRIED POTATOES)

Steps:

• After washing potatoes, add spices (except salt if not frying immediately otherwise it will draw water).
• Toss potatoes in spices until well coated.
• Heat oil in saucepan.
• When oil medium hot, add salt to potatoes and fry in batches until potatoes develop a crisp outer layer to it but soft inside.
• Drain and serve hot with dhal.

SPICY FRIED POTATOES

Steps:

• Peel and slice potatoes thin about 1/4" thick.
• Melt butter or olive oil in deep dish fry pan.
• Mix all the spices together in a "disposable" container and keep to the side.
• Add the potatoes and sliced onions to the hot oil.
• Cover and let cook for about 5-7 minutes.
• Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
• Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.

DUM ALOO (FRIED POTATOES IN SPICY SAUCE )

Steps:

• Peel the potatoes and pierce them all over with a fork.
• Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
• In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
• Add onions and saute them till they become translucent.
• Add the ginger garlic paste and saute them till they loose the raw smell.
• Add the tomatoes and cook then covered for 5 minutes.
• Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
• Add the yogurt and keep stirring the yogurt until it comes to a boil.
• Now add salt and stir.
• Add about 2 cups of water and bring to a rolling boil.
• Add the potatoes and cook for 15 minutes on medium heat, covered.
• Add sugar and cook for 5 more minutes.
• Garnish with chopped cilantro.