Curries without coconutPotato fry recipe

Potato fry recipe

By Jeyashri suresh
Potato curry recipe

Potato fry recipe | South Indian potato fry recipe, easy and simple potato curry recipe with detailed step-by-step instructions.

This style of making potato is one of my favorite. A very popular recipe curry in Tamil Brahmin houses. My mom and grandmother make it so yum and we enjoy it with hot rasam rice. Even now, my kids love this simple potato fry. Apart from chopping the veggies, this curry is a very simple one. This pairs well with most of the South Indian dishes. Also, this potato curry is a no onion no garlic recipe too.

Potato curry, we make in different ways. I have posted my mom’s signature recipe of Potato curry with onions. That pairs well with rice and chapati too. You can make this same potato fry using sweet potato too. I highly recommend cutting the potatoes with skin which gives nice crispiness to the curry. Just wash it well and soak this in saltwater for 15 minutes and then cut the potato with skin.

You can check out, Urulai kara curry, Baby potato fry, Madurai urulai pottalam, and Sweet potato curry.

 

 

Potato curry recipe
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Potato fry recipe

Simple no onion no garlic potato curry recipe
Course Accompaniments, Lunch
Cuisine Indian, South Indian
Keyword Dry curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author Jeyashri suresh

Ingredients

  • 2 big potatoes
  • 3 tsp sambar podi
  • ½ tsp turmeric powder
  • Salt as needed
  • 1 tbsp oil
  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida powder

Instructions

  • Peel the skin of the potatoes and wash it nicely. You can wash it nicely and make the curry with the skin too.
  • Chop this into small cubes and put inside water.
  • Till you start making the curry, let this get immersed in water. Else the color will change.
  • Before making, drain the water completely.
  • In a pan add oil and add the mustard seeds, curry leaves and asafoetida.
  • Once the mustard seeds splutter, add the chopped potato.
  • Add sambar powder, salt and turmeric powder to this.
  • Mix well.
  • Let this cook in a medium flame for 15 minutes.
  • Stir this in between. Do not add any water while cooking.
  • Let this get roasted well.
  • In the last drizzle 1 tsp of coconut oil. This is truly optional but enhances the taste of the potato roast.
  • Switch off.
  • Serve with any rice of your choice.
  • We all love this with curd rice, sambar rice and rasam rice too.
  • Also this goes perfect with coconut rice or lemon rice too.
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Notes

1. Ensure to drain the water completely before adding the potatoes to the pan.
2. Do not add water while cooking the potatoes.
3. You can add red chili powder instead of sambar powder. Adjust according to your spice level preferences.
4. Adding coconut oil in the last will give a wonderful flavor to the potato fry.
  • Peel the skin of the potatoes and wash it nicely. You can wash it nicely and make the curry with the skin too.
  • Chop this into small cubes and put inside water.
  • Till you start making the curry, let this get immersed in water.  Else the color will change.
  • Before making, drain the water completely.
  • In a pan add oil and add the mustard seeds, curry leaves and asafoetida.
  • Once the mustard seeds splutter, add the chopped potato.
  • Add sambar powder, salt and turmeric powder to this.
  • Mix well.
  • Let this cook in a medium flame for 15 minutes.
  • Stir this in between. Do not add any water while cooking.
  • Let this get roasted well.
  • In the last drizzle 1 tsp of coconut oil. This is truly optional but enhances the taste of the potato roast.
  • Switch off.
potato fry recipe
  • Serve with any rice of your choice.
  • We all love this with curd rice, sambar rice and rasam rice too.
  • Also this goes perfect with coconut rice or lemon rice too.
  1. Ensure to drain the water completely before adding the potatoes to the pan.
  2. Do not add water while cooking the potatoes.
  3. You can add red chili powder instead of sambar powder. Adjust according to your spice level preferences.
  4. Adding coconut oil in the last will give a wonder flavour to the potato fry.

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33 COMMENTS

    • Pat dry them in a kitchen towel for 5-10 minutes and let the moisture get absorbed. And if making in bulk, divide in 2 batches if your pan is small. They should have good moving space while you saute them. Else it will stick and become mushy.

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