Aloo Fry is better than fries!
Like if I had to live on just one vegetarian dish for the rest of my life, this would be it, with fresh roti or bread – it’s so good!
I found a bag of up to date potatoes and decided to make a quick dinner with them. They did not disappoint. I usually give up on getting good potatoes because they have been so very hard to find. The other half will be used to make gnocchi which is my absolute favourite thing to eat as of recently -I’ll share the recipe for that with you soon I promise.
Right now though this aloo Fry brings a much needed balance with all the bakes I’ve been sharing recently.
Which savoury dishes would you like to see more off on my blog? Let me know in the comments ❤
4 large up to date potatoes, cut into cubes
1 teaspoon ground ginger/garlic
1 cinnamon stick
1 teaspoon mustard seeds
1 teaspoon jeera seeds
1/4 teaspoon methi seeds
1 sprig curry leaves
3 green chillies, chopped finely
1 teaspoon red chilli flakes
½ teaspoon turmeric powder
1/2 cup fresh coriander
On medium high heat, heat oil in a large frying pan. Add cinnamon stick, jeera, mustard seeds and methi seeds. Fry until aromatic (3-4 minutes)
Mix in the ginger and garlic paste and green chillies, fry for half a minute.
Add potato cubes, salt, chilli flakes and turmeric powder. Mix well until all the potatoes are coated well, add a 1/4 cup of water to the pot and 1 sprig of curry leaves. Lower the heat and cover the pan and allow to simmer until potatoes are cooked through and all water has evaporated.
Garnish with fresh coriander and serve with rice, roti or fresh bread. Enjoy!