Name: Quick & Spicy Baby Potato Fry (Aloo Fry)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound Baby Potatoes; 1 tsp Chili Powder (red); 1/2 tsp Turmeric Powder (haldi); 1 tsp Kitchen King Masala; 2.5 tbsp Vegetable Oil (or any neutral oil); 1.5 tsp Salt (or to taste); 1/4 cup Coriander (freshly chopped)

Quick & Spicy Baby Potato Fry (Aloo Fry)

30 minutes

1425 reads

4.34 from 6 votes

Indian

About Quick & Spicy Baby Potato Fry (Aloo Fry)

This vibrant Quick & Spicy Baby Potato Fry recipe delivers a burst of Indian flavors in just 30 minutes! Tender baby potatoes are tossed in a fragrant blend of red chili powder, turmeric, and Kitchen King Masala, creating a dish perfect for a quick weeknight meal or a flavorful side.

The simplicity of this recipe belies its incredible taste. Whether you're a seasoned cook or a beginner, you'll be amazed at how easily you can achieve restaurant-quality results. It's the ideal dish for those busy evenings when you crave something delicious and satisfying.

Serve this delightful aloo fry alongside fluffy rice, dal, or your favorite Indian flatbread for a complete and authentic Indian dining experience. Get ready to impress your family and friends with this easy-to-make, flavour-packed masterpiece!

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Recipe Time & More

Prep20

Cook10

Total30

Calories392 kcal

Serves

Perfect ForBrunch Dinner Lunch Snacks

TasteSalty Spicy

Ingredients

Potatoes & Aromatics

▢ 1 pound Baby Potatoes
▢ 1 tsp Chili Powder red
▢ 1/2 tsp Turmeric Powder haldi
▢ 1 tsp Kitchen King Masala

Fats & Seasoning

▢ 2.5 tbsp Vegetable Oil or any neutral oil
▢ 1.5 tsp Salt or to taste

Garnish

▢ 1/4 cup Coriander freshly chopped

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Instructions

Prepare the Potatoes

Wash the baby potatoes thoroughly. Cook them until tender but not mushy – either in a pressure cooker (2-3 whistles) or by boiling in a pan of water. Allow to cool, then peel.

Sauté the Spices

Heat the vegetable oil in a deep saucepan over medium-high heat. Once hot, reduce heat to medium and add the red chili powder, turmeric powder, and Kitchen King Masala. Stir for about 30 seconds until fragrant.

Combine and Cook

Add the boiled and peeled baby potatoes to the saucepan. Season with salt and stir to coat the potatoes evenly with the spice mixture. Increase the heat to medium-high and stir for 1 minute.

Simmer and Serve

Reduce heat to medium-low, cover the saucepan, and cook for 5-7 minutes, stirring occasionally to prevent burning. The potatoes should be well-roasted, and the oil will begin to separate. Remove from heat, stir in the chopped cilantro, and serve hot with rice, dal, or Indian flatbread.

Recipe Notes

Expert Tips for the Best Baby Aloo Fry:

For extra flavor, consider adding a pinch of garam masala along with the other spices.
Don't overcook the potatoes! They should be tender but retain their shape.
If you prefer a less spicy dish, reduce the amount of red chili powder or use a milder chili powder.
Feel free to experiment with other vegetables. Adding peas or green beans would be a delicious addition.