This potato fry has a diffent and special flavour. For the special flavour, we are using a five-spice mix, which is mainly used as tempering for many dishes in North India. It is a very quick and easy recipe, will take only around 10 minutes to cook this dish especially if you fry the potatoes and make the masala at the same time.
In this recipe, I fry the potatoes, but you can boil the potatoes instead as a healthy option.
Watch on YouTube
How to make Potato Fry
What you’ll need
Potato (chopped) – 3
Tomato (chopped) – 2
Turmeric Powder – 1/4 tsp
Coriander Powder – 3 /4 tsp
Kashmiri Chilli Powder – 1 1/4 tsp
Asafoetida – 2 pinch
Coriander Leaves
Oil – 4 tbsp
Salt – 1/2 tsp
Five Spices – 1 1/2 tsp
**Five spices: 1/2 tsp of mustard seeds, 1/4 tsp of fennel seeds, 1/4 tsp of cumin seeds, 1/4 tsp of nigella seeds
How to cook it
- Add 4 tbsp of oil in a pan. Once the oil is hot, add the chopped potatoes and mix.
- Add 1/4 tsp of salt and mix. Pan fry the potatoes on a medium-high heat.
- Once potatoes are almost cooked, take it off from the pan.
- Add the 5 spices (1/2 tsp of mustard seeds, 1/4 tsp of fennel seeds, 1/4 tsp of cumin seeds, 1/4 tsp of nigella seeds, 1/4 tsp of fenugreek) into the same oil and mix.
- Once the mustard seeds start spluttering, reduce the heat to low. Add 2 pinches of asafoetida, 1/4 tsp of turmeric powder, 3/4 tsp of coriander powder and 1 1/4 tsp of kashmiri chilli powder and mix.
- Add the chopped tomatoes and mix.
- Add 1/4 tsp of salt and mix. Close and cook for 2 minutes.
- After 2 minutes, open and mix it well. Add the fried potatoes and mix. Close and cook for 2 minutes on a medium heat.
- After 2 minutes, mix it well. Check if the potatoes are cooked enough.
- Once potatoes are cooked, add the chopped coriander leaves and mix.
- Potato fry is ready. Take it off from the stove and serve it hot.
Leave a Reply