Indian 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.

INDIAN FRIED POTATOES

Steps:

• Dice potatoes and boil them until almost done.
• Remove from water and, if possible, cool overnight. If not, just strain and proceed.
• In a bowl toss potatoes, salt, sambar powder and rice flour.
• Heat oil in frying pan.
• Put potatoes into pan and fry.
• When the bottom becomes crispy, turn.
• When the bottom becomes crispy, turn again.
• Repeat until done to your liking.

INDIAN CUMIN POTATOES ( JEERA ALOO )

Steps:

• Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
• Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
• Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
• Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
• Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
• Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
• NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

POTATOES WITH INDIAN SPICES

Steps:

• Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
• Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
• When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.