Fried Potato/Potato Fry
Simple potato curry. Quick, versatile, comforting, and everyone’s absolute favorite. Goes great with rice, rasam, more kuzhambu, sambar, yogurt rice, rotis…
Servings Prep Time
4servings 10mins
Cook Time Passive Time
10mins 10minutes to cool the potatoes
Servings Prep Time
4servings 10mins
Cook Time Passive Time
10mins 10minutes to cool the potatoes
Ingredients
  • 4medium potatoes
  • 1tbsp chili powder
  • 1tsp coriander powder
  • 2tsp Salt
  • 3 tbsp oil
  • 1sprig Curry leaves
  • 1tsp Mustard seeds
  • 1/2tsp Hing
  • 1/2tsp Turmeric powder
Instructions
  1. Steam cook the potatoes for about 8 minutes. I usually pressure cook, but micrawaving or stove top cooking also works. If pressure cooking, boil water in the pan, and put the potatoes without water in a smaller pan and let the pressure build. Once pressure is achieved, reduce the heat, and cook for 8 minutes on a timed cooker. Maybe 2-3 whistles in an Indian pressure cooker. The goal is to get potatoes that are cooked just enough through, but not mushy.
  2. Peel and chop the potatoes into bite sized cubes when cool enough to handle; I leave the peel on if it’s organic
  3. Heat oil in a wide, shallow or broad pan
  4. When hot, add the mustard seeds; when they splutter, add the hing, turmeric, curry leaves, chili powder, and coriander powder and give it a mix; don’t let the powders burn
  5. Add the cubed potatoes, salt and keep stirring on medium heat until the potatoes are coated with the spices, browned, and starting to crisp up nicely, about 10 minutes
  6. At this point, it’s up to you how long you cook them, to desired crispiness
  7. Enjoy with a hot bowl of rasam rice, sambar rice, yogurt rice or rotis.
Recipe Notes

Tips:

  1. I find that the less starchy potato varieties work best for this curry. I typically use the red medium potatoes or sometimes the big yellow ones.
  2. I always pressure cook the potatoes whole and then peel/chop when cool; some peel, chop and then cook in water. Either way would work, as long as the potatoes don’t get too mushy/overcooked.
  3. The more oil used, the better the curry tastes, but cooking on a high flame improves the texture and helps crisp them up. Just take care not to burn them
  4. Be liberal with the hing and the curry leaves; the flavor is unbeatable