Aloo fry recipe with step by step instructions.తెలుగు వెర్షన్.
This recipe can be prepared very easily. usually, I make this recipe on the days when I wake up late and I have very less time to prepare the lunch box for my daughter. because like all other recipes you do not need to wait until the onions become soft. I usually put the onions, green chilies and, potato cubes together in the pan and cook them until they are half done. but I cover it with a lid so that they will get cooked very quickly.
This Aloo fry can be served with rice or Rotis. This can also be used as filling for masala dosa. There is also another combination with aloo fry i.e hot rice and Raw rasam(pachi pulusu in Telugu). whenever I cook Aloo fry, I also prepare Raw rasam/pachi pulusu. when I was in graduation, one day my friend Tara invited me for lunch. Her mother served Aloo fry with Pachi pulusu/Raw rasam. That was the first time I tasted that combination. Raw rasam is made with tamarind juice.
Make sure that you don’t overcook potatoes otherwise they will become mushy. you don’t need to wait for onions to be fried(first) like other recipes, you can cook onions and potatoes together. Immerse potato cubes in water to prevent them from turning dark. This recipe becomes stale by evening in hot weather. So you need to keep the leftover curry in the refrigerator immediately after use. potato fry can be served with rice. Raw rasam and potato fry together make a great combination. It’s a heavenly taste. Try and enjoy.
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Text version of Aloo fry
- 500 grams potatoes cubed
- 3 medium-sized onions thinly sliced
- 4 green chilies
- 1 tbsp ginger garlic paste
- 2 leaves sprigs curry
- 2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- salt as per the taste
- 4-5 tsp oil
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- Heat oil in a pan, add sliced onions, green chilies, salt, and saute them for one minute.
- add the potato cubes and mix well.
- cover and cook for on low flame until the potatoes half cooked.
- add chili powder, coriander powder, curry leaves and, ginger garlic paste and mix well.
- cook on low flame until the potatoes are fully cooked.
- add chopped coriander leaves, mint leaves and turn off the flame.