Aloo Fry : Pan Fried Baby Potatoes Indian Style2015-02-24
- 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.
- 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
Boil Potatoes peel and prick them with a fork.
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.
Heat a pan with some oil and fry the pricked potatoes. Remove them on a paper towel.
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.
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
Remove the Aloo Fry in a serving dish. Garnish with chopped fresh coriander leaves.
Pan fried baby potatoes are best served with hot Paratha’s or Pooris.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.