Potato fry | Potato Wedges (indian style recipe)| Dry potato curry

Potato is my most favorite root vegetable and I never get tired of eating this veggie 🙂 Hence am always on the lookout for different recipes to try with potatoes. Recently on instagram I came across the below recipe by Kanan aunty and I was waiting desparately to try it out. Finally prepared it this weekend ☺ It tasted great with Rice and being a dry curry this might go well with Roti or can be served as a starter too with Mayo dip/Tomato Sauce.

Prepping Potatoes is the most crucial step in this recipe.

1. Peel off the skin and first cut the potato into two halves (vertically)
2. Then slice each half into thick wedges. If the wedge is too thin it might break while cooking
3. Wash them in cold water once and drain the water completely
4. If there is excess water place the wedges on kitchen towel & squeeze

Print Recipe

Potato fry | Potato Wedges (indian style recipe)| Dry potato curry

Course

evening snack, lunch

Cuisine

indian, north indian

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 4 Large Potatoes
• 1 onion
• 1/2 tbsp ginger julienned or chopped in pieces
• 1 dried red chilli
• 1/2 tbsp Chilli Powder If you want it less spicier then reduce the quantity
• 1/2 tbsp Coriander Powder
• 1/2 tsp garam masala
• 1/2 tbsp Pav Bhaji Masala Powder
• 1/2 tsp Hing
• 1/2 tbsp salt
• 2 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Jeera Seeds

Course evening snack, lunch Cuisine indian, north indian Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 4 Large Potatoes 1 onion 1/2 tbsp ginger julienned or chopped in pieces 1 dried red chilli 1/2 tbsp Chilli Powder If you want it less spicier then reduce the quantity 1/2 tbsp Coriander Powder 1/2 tsp garam masala 1/2 tbsp Pav Bhaji Masala Powder 1/2 tsp Hing 1/2 tbsp salt 2 tbsp Oil 1/2 tsp Mustard Seeds 1/2 tsp Jeera Seeds

Instructions

1. In a non-stick frying pan heat 2tbsp oil
2. Add mustard,jeera & dried red chilli,hing. Let it crackle
3. Add onion, ginger and potato wedges

   
4. Saute for 2-3 minutes
5. Now add salt, turmeric powder, chilli powder, coriander powder,garam masala powder and mix everything well

   
6. Lower the flame, sprinkle few drops of water and close the pan with lid
7. After 10 minutes open the lid and saute once or twice. This step prevents potatoe from being burnt or getting stuck to the pan
8. Leave the pan open and let them get roasted for another 10 minutes
9. You might see the outer portion of potatoe getting a slight golden brown color

   
10. At this stage you can add Pav Bhaji masala powder and give it a mix, serve the potato fry

    

Recipe Notes

In the original recipe Kanan aunty used Mustard Oil, Mango Powder, Chaat Masala,coarsely ground Corainder Seeds+Saunf mixture & coriander leaves. Since I didnt have any of these ingredients at home, skipped them and followed the recipe that I had shared. This version turned out delicious and hopefully when I prepare it again shall try to follow the exact recipe as hers 🙂