Aloo Fry is an easy to make Indian side dish made with baby potatoes in a delicious spicy and tangy coating.
Ingredients of Note
Kashmiri Chilli Powder, is not used for its heat but used for its wonderful flavour and deep red colour. If you can’t find Kashmiri chilli powder don’t just swap one-for-one with an alternative chilli powder as this could make the dish very spicy. Instead swap for sweet paprika for the colour and a small amount of chilli powder if some spice is desired.
Urad Dal, this split lentil is used in this recipe to add a wonderful nutty flavour to the coating. If you can’t source it just omit it from the recipe.
Asafoetida (Hing), this spice is a wonder ingredient. It adds a wonderful umami note to any dish and is really the secret ingredient in many Indian dishes. In its raw form, it doesn’t smell or taste great so it has to be cooked in fat to bring out its flavours.
It is really worth sourcing this ingredient. It’s usually labelled as Compound Asafoetida or Hing and can be found in Indian markets or online. If you can’t source it and have access to msg consider adding some at the end of the recipe to get that umami kick.
Curry Leaves give this dish that authentic Indian restaurant flavour to the dish. They can usually be found in large supermarkets or your local Indian store. If you can’t find them just omit them from the recipe.
Amchur Powder is ground mango powder and is used to give the recipe a tangy flavour. If you can’t source it, consider adding in about a tablespoon of lemon juice at the end to give that tangy flavour.
Serving Aloo Fry
Aloo Fry is a great side dish for a curry or served on its own with a side salad for a light lunch. If you are feeling more adventurous consider making an Indian Thali platter. We have recipes for many Indian dishes that you can pick and choose from for your perfect Thali.
Aloo Fry (Spiced Potatoes)
- 300 g baby potatoes
- 2 tablespoons vegetable oil
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal optional
- Pinch asafoetida hing, optional
- 1 large shallot thinly sliced
- 4 cloves garlic miced
- 4 curry leaves optional
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon Amchur powder
- 1 tablespoon fresh coriander chopped
- Wash the baby potatoes and cook them the way you like. We like steaming them with the skin on until just fork-tender, around 15-20 minutes depending on the size of the potatoes. The skin can easily be peeled after they have cooled. Set aside for later.
- Heat the vegetable oil in a pan over medium heat. Once hot add the mustard seeds, cumin seeds, urad dal and asafoetida. Cook until the seeds start to pop, around 30 seconds. The urad dal can quickly burn so make sure to move to the next step before that happens.
- Add the sliced shallot with a pinch of salt and sauté until soft and translucent and starting to turn golden, around 8 minutes.
- Add the garlic and curry leaves and continue to sauté for 1 minute.
- Now add the turmeric powder, Kashmiri chilli powder and amchur powder mix into the shallot then add the cooked baby potatoes and coat them evenly with the spices. Continue to cook for 5 minutes so the potatoes start to go golden.
- Serve with plenty of chopped fresh coriander as a garnish.