Spicy Baby Aloo Fry/Indian Style Baby Potato Stir Fry

Quick spicy baby aloo/potato fry is one of the simplest, yet tastiest Indian style vegan dry curry you can make!! Using just a couple of spice powders, crisp on the outside, but soft on the inside heavenly roasted potato stir fry is ready in no time.

baby-potato-fry2

Trying to come up with healthy and fast dry curries/subzis everyday, sometimes I forget to make this oh-so-easy dish. I had gone to the grocery sometime back and had picked up a bag of baby potatoes to make aloo tikka masala.  When I saw leftover potatoes today in the pantry, it struck me that it had been ages since I had made this scrumptious but quick dish!

Baby aloo/potato fry goes best with rice and dalithoy (Indian dal) or even with any Indian bread! It is so tasty by itself that you can even serve them as starters too and floor your guests at your next party and your kids would love this in their lunchboxes!

My other potato dishes you can try are: aloo tikka masala, baked French fries, samosas etc.

Spicy Baby Aloo Fry

20 to 25 baby potatoes

1 teaspoon red chili powder

½ teaspoon turmeric powder

1 to 1 ½ teaspoons Kitchen King Masala powder (I used MDH brand)

2 to 3 tablespoons of oil

Salt to taste

Coriander leaves/cilantro for garnishing

Step-by-step method:

Wash the baby potatoes clean and cook in a pressure cooker (for 2 to 3 whistles) or in a pan of water till cooked but not mushy.

boiled-potatoes

Cool and peel all the potatoes.

peeled-potatoes

In a deep saucepan, heat the oil on medium high.

Once the oil gets hot, reduce the heat and stir in the chili powder, turmeric and Kitchen King Masala powder.

mixed-spices-in-oil

Immediately, pour in the boiled and peeled baby potatoes.

add-the-potatoes

Add salt to taste and mix well to coat the potatoes with all the aromatic masala powders!!

Increase the heat to medium high and keep stirring for about a minute.

mixed-potatoes1

Once the mixture is hot, reduce the heat to medium low, close with a lid and cook the potatoes for about 5 to 7 minutes, stirring in between (so as not to burn them).

By this time, you should see the potatoes are well roasted and oil would have separated.

Remove from heat, add the cilantro leaves, give it a quick stir and serve hot with rice and dal or any Indian flatbread!!

potato-fry-half2

 

Sharing this with #Fiestafriday, #SaucySaturdays.

Spicy Baby Aloo Fry/Indian Style Potato Stir Fry
Serves 2
Simple but quick and tasty baby potato fry, spiced with exotic Indian spices to make a crisp roasted stir fry!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
2061 calories
436 g
0 g
20 g
52 g
2 g
2420 g
222 g
15 g
0 g
17 g
Nutrition Facts
Serving Size
2420g
Servings
2
Amount Per Serving
Calories 2061
Calories from Fat 173
% Daily Value *
Total Fat 20g
30%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 222mg
9%
Total Carbohydrates 436g
145%
Dietary Fiber 32g
128%
Sugars 15g
Protein 52g
Vitamin A
11%
Vitamin C
229%
Calcium
32%
Iron
118%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 20 to 25 baby potatoes
  2. 1 teaspoon red chili powder
  3. ½ teaspoon turmeric powder
  4. 1 to 1 ½ teaspoons Kitchen King Masala powder
  5. 2 to 3 tablespoons of oil
  6. Salt to taste
  7. Coriander leaves/cilantro for garnishing
Instructions
  1. Wash the baby potatoes clean and cook in a pressure cooker (for 2 to 3 whistles) or in a pan of water till cooked but not mushy.
  2. Cool and peel all the potatoes.
  3. In a deep saucepan, heat the oil on medium high.
  4. Once the oil gets hot, reduce the heat and stir in the chili powder, turmeric and Kitchen King Masala powder.
  5. Immediately, pour in the boiled and peeled baby potatoes, add salt to taste and mix well to coat the potatoes with all the aromatic masala powders!!
  6. Increase the heat to medium high and keep stirring for about a minute.
  7. Once the mixture is hot, reduce the heat to medium low, close with a lid and cook the potatoes for about 5 to 7 minutes, stirring in between (so as not to burn them).
  8. By this time, you should see the potatoes are well roasted and oil would have separated.
  9. Remove from heat, add the cilantro leaves, give it a quick stir and serve hot with rice and dal or any Indian flatbread!!
Notes
  1. Instead of Kitchen King Masala powder (I like the flavor of it!), you can substitute with 1 teaspoon coriander powder and ¼ teaspoon garam masala powder. You can even use sambhar powder for a south Indian flavor!
  2. This amazing quick curry can be made with large potatoes too. Just boil the potatoes till cooked, peel, cut into medium sized pieces and proceed with the same method.
beta
calories
2061
fat
20g
protein
52g
carbs
436g
more
Curry and Vanilla http://www.curryandvanilla.com/

 

4 comments

  1. curryandvanilla says:

    Thank you so much Zeba!! Yes, it is much easier and I am glad you like it… so glad to be part of Fiesta Friday!!!

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