If there is one vegetable that is most sought out or liked by all, would surely be the potatoes. Be it whichever cuisine, potatoes are one, that gets featured so often. I remember reading fiction, where elaborate notes were written about how the characters peeled tons and tons of potatoes for each meal. I always used to wonder about it, as Amma would hardly ever make this as fries. It used to be featured mostly as Masal or as Kurma, very rarely as a dry saute.
If I have done them and shared, it will be mostly on purpose or since the time Konda has started eating this. I mostly make this for her lunch. My MW comes so handy and I will be lost if I don’t have it for cooking my Potatoes.
Coming on the series on “Learn to Cook Indian Food”, I thought I would feature this simple dry saute as part of the series for quick learning.
This is a quick way of making these dry sautes and I was impressed when I saw this post
and wanted to make it myself.
Potatoes – 4 big nos
Salt to taste
Red chili powder -1 tsp
Turmeric powder a pinch
Oil – 2 tsp
Water for boiling
How to make the fries
Peel the skin and cube into 1 inch pieces. Bring a pan of water to rolling boil. Drop the potatoes and let them boil for 5 – 7 mins. Drain and keep it aside.
Heat a non stick pan with oil, add the potatoes, sprinkle all the spices and simmer. Let it get coated with spices and crispy.
This takes about 10 mins for the outer layer to turn crispy.
Serve with Shahjeera Pulao and Masoor Ki Dal
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