Aloo Fry (Spiced Potatoes)
An easy to make Indian side dish made with baby potatoes in a delicious spicy and tangy coating.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!