devi

Aloo fry

  • 7 medium size potatoes or equivalent 
  • 10 tablespoons veg oil 
  • 1/8 tsp ground asafetida (optional)
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 12 fenugreek seeds (or pinch of powder)
  • 3 dried red chilis 
  • 1/2 tsp turmeric 
  • 1.5 tsp salt (or to taste)
  • 1 tbs lemon juice (big squeeze of lemon)
  1. Peel boiled potatoes, dice into bite size pieces
  2. In a wok, pot, or skillet -- heat oil over medium flame. When very hot, add asafetida. 5 seconds later add fennel, cumin, mustard seeds, fenugreek in quick succession.
  3. After 10 seconds, add red peppers. When the red peppers swell and darken, add diced potatoes, turmeric, and salt. Keep on medium heat and fry, occasionally turning gently. 
  4. Fry for 15-20 minutes, until potatoes are browned unevenly. 
  5. Squeeze lemon juice over potatoes and check salt.