Aloo Fry : Pan Fried Baby Potatoes Indian Style
2015-02-24- Cuisine: Indian
- Course: Main Course
- Skill Level: Beginner
- Yield : 250 gms
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
A side dish for all occasions
Aloo Fry is one of the simplest dishes to make. Best paired with pooris (deep fried indian flat bread) this Aloo Fry is simply irresistible. The potatoes are pan fried and the sabzi made has a delicately balanced mixture of spices (Cloves, Coriander seeds, Cumin seeds and black Cardamom) combined with Amchoor powder (Dry mango powder) and Red Chilli powder.
Some people call this aloo fry sookhe aloo ki sabji but I call it “Train wale aloo”. I remember when I was a child, mom and grandma always made this aloo whenever we travelled by train so the name prevailed -“Train wale aloo”.
Trivia about Potatoes
The potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.
There are about 5,000 potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. They belong to eight or nine species, depending on the taxonomic school. Apart from the 5,000 cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties.
Source: Wikipedia
Aloo Fry
Ingredients
- Potatoes 250 gms
- Black Cardamom 1
- Whole Cloves 2
- Cumin seeds 1 Tsp
- Coriander seeds 1 Tsp
- Oil 2 Tbsp
- Dried Mango powder 1 Tsp
- Chili powder 1/2 Tsp
- Green chilies 2
- Asafoetida 1 pinch
- Coriander leaves, 1 teaspoon
- Salt to taste
Method
Step 1
Boil Potatoes peel and prick them with a fork.
Step 2
Lightly roast Black Cardamom, Clove, Cumin seeds and Coriander seeds. Let them cool down and run them through food processor to make a fine powder.
Step 3
Heat a pan with some oil and fry the pricked potatoes. Remove them on a paper towel.
Step 4
In the same pan add a bit more oil and add a pinch of Asafoetida (hing) and green chillies , ground masala powder, dry mango powder (amchur powder) and Red Chilli powder. Fry for a few seconds and tip in the potatoes.
Step 5
Mix well and let it cook on high heat for about 3 minutes. By now the potatoes would be roasted well and the masala will stick to the potatoes
Step 6
Remove the Aloo Fry in a serving dish. Garnish with chopped fresh coriander leaves.
Serving Suggestion
Pan fried baby potatoes are best served with hot Paratha’s or Pooris.
[mc4wp_form]
posted by Evelyn Antony on February 6, 2016
The step by step description is very good. I like them. Keep it up.
posted by Evelyn Antony on February 6, 2016
Very nice recipe description. I like them. Keep it up.
posted by Shweta Kaushik on September 19, 2015
Good one … like it
posted by Swati Sani on September 19, 2015
Thank you.
posted by parvati on September 14, 2015
I like your recipes
posted by Swati Sani on September 14, 2015
Thank you 🙂