Tuesday, January 30, 2007

Aloo Fry/ Potato Fry

Aloo Fry served with Pappu Thotakoora, Rice, Yoghurt, Mango pickle and ghee on side.


Potatoes - 6 no. (Wash them, skin removed and chop them in to bite size pieces)
Ginger and Garlic paste - 1/2 tsp each
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste

Fenugreek seeds - 1 tsp (powder it in pestle)
Curry leaves - 1 - 2 sprig
Oil - 4 tbsp

Garam masala powder - 1/2 tsp


1) Heat a flat deep non-stick pan on medium heat, add oil. When it's hot add fenugreek powder (remember do not burn the fenugreek powder, you will have bad taste), when u get light aroma add curry leaves.

2) Add potato pieces, mix well and keep the lid for 5 mins or until potatoes are half cooked.

3) Remove the lid and add gg paste, chilli powder, turmeric and salt to taste, mix well. Cook it for 5 more minutes or until fully cooked, with out keeping lid on top, by stirring time to time.

4) Lastly add garam masala powder, mix well and cook further few mins and serve.


After you finished cooking potatoes, keep the lid on for few more mins . The steam which comes from the potato will cook it evenly.

© 2007 by Rajani Rayudu