Low Budget Recipe: Very simple yet popular stir-fry recipe with potatoes “Masaledar Aloo Fry” so filling you will simply love it!!

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Very simple yet popular stir-fry recipe with potatoes

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  1. A well roasted and crispy potato fry with less oil is very much possible. This recipe is very simple yet popular stir-fry so filling you will simply love it! Enjoy masaledar aloo fry with roti or as a side dish with rasam.

    CLICK [HERE](https://youtu.be/HKGgFYhRE9s) for step-by-step video recipe.

    Ingredients:

    • Oil – 2 tbsp

    • Potatoes (Diced Evenly) – 4 Medium

    • Cumin Seeds – 1 tsp

    • Urad Dal – 1 tsp

    • Dried Red Chilli – 2 Broken

    • Curry Leaves (Chopped)

    • Green Chillies – 4 Slit

    • Red Chilli Powder – 1 tsp

    • Kashmiri Chili Powder – 1 tsp

    • Finely Chopped Onion – 1 Medium

    • Turmeric Powder – 1 tsp

    • Garlic (Chopped) – 4-5 Cloves

    • Salt to Taste

    • Finely Chopped Coriander

    • Garam Masala Powder – 1 tsp

    • Water to soak diced or chopped potatoes

    Method:

    1. Soak diced potatoes in water and salt. Set aside for 1 hour.

    2. In a large kadai heat oil.

    3. Add cumin, dried red chilli, urad dal, chopped curry leaves, green chillies, garlic cloves chopped and saute until the spices turn aromatic.

    4. Now add chopped onion, salt for seasoning and saute until the onions shrink.

    5. Add red chilli powder and turmeric. Give it a quick mix.

    6. Further, add diced potato and salt making sure the aloo is coated well with oil.

    7. Cover and cook for 15 minutes.

    8. Keep stirring in between to prevent from burning.

    9. Cover and simmer or until the aloo is cooked well.

    10. Further, add kashmiri red chilli powder and salt.

    11. Mix well making sure all the spices are well combined.

    12. Also, add chopped coriander and mix well.

    Finally, enjoy masaledar aloo fry with roti or as a side dish with rasam.

    NOTE: I peel the potatoes the earlier night and place the whole potatoes in a bowl of water and refrigerate it. Next day morning, I cube or chop the potatoes evenly. Ensure that all the pieces are even sized. I place the cubed potatoes in enough water such that they are immersed, add a generous amount of salt to the bowl and leave it on the kitchen counter for a few hours before I make the potato fry. This process helps remove the starch of the potatoes which helps in achieving a crisp potato fry.

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