Potato curry or potato fry is the easiest and quickest curry which can be made in no time, in the morning rush hour, we need to cook lunch and breakfast simultaneously, this potato fry comes in handy as it is super easy and super delicious. This recipe can be done on stove top as well as baked in the oven, it all depends on our personal preference.
Potato – 4 (Any variety)
Turmeric Powder – ¼ tsp
Red Chilly powder – 1 tsp (As per taste)
Salt – To taste
Mustard Seeds – ½ tsp
Urad Dhal – ½ tsp
Hing powder – ¼ tsp
Curry Leaves – 1 spring
Peel and Cut the potatoes into cubes and boil them in a pot of water by adding a pinch of salt. Make sure that the potatoes retain their shape and does not get mushy. Drain the water completely from the boiled potatoes.
Heat oil over medium heat in a kadai, once the oil is hot, add the ingredients mentioned under “To temper” in the order I have mentioned. fry them for 30 secs.
Add in the turmeric powder and then add in the potatoes and mix them all together. Adding the turmeric powder before the potato gives a nice colour to them evenly.
Then, add in red chilly powder and salt, Saute them well so that everything gets mixed up.
Reduce the flame to low and allow them to get crisp. Saute slowly every 1 min and make sure not to break the potatoes while frying.
I usually cook in low flame for 15 mins to get the potatoes crispy.
Serve this with Sambhar rice and papad or with Roti.
Any variety of potatoes can be used, I have used baby potatoes which I have cut into halves, you can even use whole baby potatoes as well.
Red chilly and turmeric powder can be replaced by sambar powder as well.
You can also add finely chopped onions, saute them after tempering and then add in the potatoes.
If you want to bake the same in oven, after “step 4” you can transfer the contents to a baking sheet lined with foil and bake them for 15 mins by tossing them in between. Preheat the oven to 350F.