Potato Stir Fry (Aloo fry/Bangaladumpa Vepudu)

Potato fry is my son’s favorite and mine too.He would specifically asks me to make this fry at least once a week.This recipe is so quick and all you need to chop is, potato.Sometimes I would just use 1 potato and make this fry for my son, coz it takes like 15 minutes and makes 1 perfect serving just for him. Also this recipe is a stir fry so doesn’t take oil like deep fry.So you can make it happily anytime. 

 Potatoes are a staple food in America and are available in bulk.I always get a 5 pound or 10 pound bag of Russet potatoes and keep em handy. Also they have a longer shelf life and economical to buy big bag.There are many varieties available in USA, red potatoes, golden potatoes, baby potatoes, fingerling potatoes etc. Each variety suits a different recipe and each variety cooks little differently and the taste also varies. I use the baby potato for dum aloo, Baby potato gongura curry ,Russet potatoes for frys and white potatoes for potato egg stir fry.

This particular recipe tastes good with more oil. Oil gives potato crispness and also keeps em from clumping while cooking.But adjust the oil according to your preference.This recipe goes well with Rice and any kind of dal or as a side with rice and sambar.Today I made it along with Raw mango dal (Mamidikaya pappu) and sambar .

Servings:
6-8
Total time:
25 minutes
Category:
Frys/Stir frys
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

• 5 potatoes
• 3-4 tablespoon oil
• 3 garlic cloves
• salt to taste
• 2 tablespoon chilli powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon Chana dal (Senagapappu)
• 1 teaspoon Urad dal 
• 1 sprig curry leaves

Potato Stirfry step-by-step Recipe

1. Cut the potatoes vertically into 2 halves, Cut each half vertically again so each potato makes 4 sections. Now chop these into small cubes. To stir fry potatoes the pieces should be small and uniform so they all cook at the same time.
   
   
   
   
   
   
   
   
   
   
   
2. Crush or grate garlic cloves and keep aside.
3. Heat oil in a wide fry pan.The potato pieces should be placed in a single/ thin layer in the pan to allow them fry nicely. If they are crowded in the pan they will cook like curry instead of fry. So use a wide pan.
4. Season the oil with mustard and cumin seeds. When the seeds splutter add Urad dal and Chana dal. 
5. Add  curry leaves and fry.Add garlic paste and immediately add potato pieces so the garlic is not burned.
6. Add turmeric.
7. Stir fry on medium high flame and let the potatoes get a nice brown crust and stir them in between. When the potatoes are almost cooked add salt.
8. Once the potatoes are done add chili powder and mix.
9. Cook for couple more minutes and turn off the stove.
10. You can add Dhaniya (Coriander) powder optionally.

Tips: 

• You can chop the potato and place them in water if planning to use later.
• Adjust oil according to your preference. It takes more oil to get a nice browning and to keep the potato pieces from clumping.

Related Recipes:

• Potato fry
• Potato Chanadal curry (Aloo Senagapappu Kura)
• Potato Besan
• Potato tomato curry
• Potato Methi curry (Aloo Menthikura)
• Potato Egg Fry
• Potato Kurma (Aloo Kurma)