Potatoes are strangers in my kitchen. Both of us like this tuber but our choice of cooking this tuber vary. I like a few potato pieces in my cauliflower fry, cabbage fry, tomato shorva and bagara, unlike Mr.U, who prefers plain potato fry.
Despite his dislike, I sometimes add potato to my shorva and bagara, when we have company. Otherwise, it is usually potato fry. I don't make it that often as Mr.U avoids it as potatoes are rich in carbohydrates.
But whenever I do make it, I indulge myself in frying it with some extra oil than required and roast/fry it brown. Potatoes do taste great when fried brown in some excess oil!
Ingredients
- Potatoes - I use red potatoes. You can use potatoes of your preference. Baby potatoes are work well in this recipe.
- Methi leaves - Fresh fenugreek leaves add additional flavor to potato fry. It is optional to use. Use if you have on hand, otherwise skip it.
- Oil - I use extra oil to roast the potatoes for xtra crispiness. You can cut down on the oil.
- Other Ingredients - Cumin, curry leaves, onion, ginger garlic paste, coriander powder, turmeric powder, chili powder, salt, green chilies and cilantro for garnish.
Instructions
- Peel potatoes and cut them into desired size. I cut them into 6 – 8 pieces varying on the size. Out them water until needed to avoid discoloration and also to remove some excess starch.
- Heat oil in skillet, add cumin/jeera and let it sputter.
- Add curry leaves and methi and let it fry for a minute, until the greens turn a little dark green in color.
- Add onion and sauté until translucent.
- Add ginger garlic and sauté for additional minute until the raw smell of onion is gone.
- Add turmeric, coriander powder, chili powder, salt and mix well.
- Add potatoes and mix well so that the spices well coat the potatoes.
- Cover and cook for couple minutes.
- Mix it and continue to cook for another 8-10 minutes on medium - medium high flame until well cooked. Just before potatoes are fully cooked, add the chilies and continue to cook. Keep checking on the potatoes in between to make sure they don't burn.
- Remove cover and fry for another 2-3 minutes.
- Turn of the stove, garnish with cilantro.
- Serve with roties or rice.
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📖 Recipe
Potato Fry
Potato fry is a simple South Indian style potato sabji. Seasoned with basic spices and a touch of methi leaves, it is a comfort food served with rice or even roti.
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Servings: 3
Calories: 227kcal
Ingredients
- 2 - 3 tablespoon Oil I used 3 tbsp
- ½ teaspoon Cumin
- ½ cup Methi Leaves chopped opt.
- 3-4 Curry Leaves
- 1 medium sized Onion chopped
- 1 ½ - 2 teaspoons Ginger Garlic paste
- 2 teaspoons Coriander Powder
- ½ teaspoons Turmeric Powder
- 1 ½ - 2 teaspoons Chili Powder adjust to taste
- 1 ¼ teaspoons Salt adjust to taste
- 500 gms or little over a pound Potatoes I used red baby potatoes
- 2 medium Chilies slit and cut into 3 pieces
- Cilantro to garnish
Instructions
- Peel potatoes and cut them into desired size. I cut them into 6 – 8 pieces depending on the size.
- Heat oil in a skillet, add cumin/jeera and let it sputter.
- Add curry leaves and methi and let it fry for a minute, until the greens turn a little dark green in color.
- Add onion and sauté until translucent.
- Add ginger garlic and sauté for an additional minute until the raw smell of onion is gone.
- Add turmeric, coriander powder, chili powder, salt and mix well.
- Add potatoes and mix well so that the spices well coat the potatoes.
- Cover and cook for a couple minutes.
- Mix it and continue to cook for another 8-10 minutes on medium - medium high flame until well cooked. Just before potatoes are fully cooked, add the chilies and continue to cook. Keep checking on the potatoes in between to make sure they don't burn.
- Remove cover and fry for another 2-3 minutes.
- Turn of the stove, garnish with cilantro.
- Serve with roti or rice.
Notes
- Nutrition - Values mentioned below are approximate.
Nutrition
Calories: 227kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 1019mg | Potassium: 875mg | Fiber: 5g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg
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honeybeecooksjackfruit says
Looks delicious! I always try to get the browned bits, but sometimes doesnt happen.
Priya Srinivasan says
I m Drooling!!!!! adding methi to potato fry is new to me!!!! i bet the aroma must be wonderful!!!!!
bergamot says
Looks great. I like the color of this dish.
sayantani says
all time fav. and you made it so so good.
Archana says
My first time here and I am strongly reminded of my mum cooking potatoes like this. My family do not like methi much so generally I prepare methi as a paratha. I will enjoy following you .
MySpicyKitchen says
Archana, thanks for stopping by!
Apu says
Looks yummy!!
Umm Mymoonah says
I just feel like having this right now, looks very tempting.
rekha says
Perfect side dish looks yummm..
Priya says
Delicious and droolworthy potato fry..
Gayathri Kumar says
Fry looks so inviting..
Aipi says
I love this and perfect for a filling lunch with rice, dal and papad 🙂