Aloo fry is a chatpata dry potato preparation, made with a large assortment of spice powders including tongue-tickling ones like garam masala and amchur. It is amazing how common spice powders and an everyday veggie can result in something so tasty when used in the right proportions and cooked the right way! While cooking the potato cubes, do not keep on stirring continuously as they will break and become mushy. Just let them cook for the required time, stirring occasionally, to get a nice texture and taste. We have used mustard oil in this recipe as it adds to the peppy flavour! You can also try other recipes like potatoes in harissa sauce or potatoes and tomatoes stuffed with a coconut-based paste .
|Potato cubes||2 Cup (32 tbs)|
|Mustard oil||2 Tablespoon (rai/sarson)|
|Turmeric powder||1/4 Teaspoon|
|Kashmiri red chilli powder||1 Teaspoon|
|Chilli powder||1/2 Teaspoon|
|Coriander powder||1 Teaspoon (dhania)|
|Cumin seed powder||1 Teaspoon (jeera)|
|Asafoetida||1/4 Teaspoon (hing)|
|Garam masala||1/2 Teaspoon|
|Dried mango powder||1/2 Teaspoon (amchur)|
|Coriander||2 Tablespoon , finely chopped (dhania)|
1.Heat the oil in a deep non-sick pan, add the potatoes and sauté on a medium flame for 6 to 7 minutes.
2.Add the turmeric, kashmiri red chilli powder, red chilli powder, coriander powder, cumin seeds powder, asafoetida, garam masala, and salt , mix well and sauté on a medium flame for 7 minutes.
3.Switch off the flame, add the dried mango powder and coriander and mix well.