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Potato Fry With Fresh Ground Spices

Updated on December 16, 2019
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

About the recipe

Potato is one of the most versatile and widely used vegetable with which variety of dishes can be prepared. Most of the recipes can be enhanced with the addition of potatoes.

This Potato fry is different from other usual potato fry as it uses freshly ground spices which makes this dish more flavorful, unique and gives a refreshing taste. Must try for all potato lovers and those who love spicy food.

In this recipe aromatic spices are ground and then sprinkled on onion and potatoes. These spices coat the outside of the potatoes which gives it a beautiful look and superb flavor. Hot and spicy, simple yet delicious and out of the world recipe. Gluten free and vegan. Very easy which you can make in minutes. Serve this dish with sambar-rice, rasam-rice or curd rice. It tastes amazing with anything and everything. Try this and I am sure you will like it.

Potato Fry WIth Fresh Ground Spices.
Potato Fry WIth Fresh Ground Spices.

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Serves 2 people 1/4 kg of potatoes

Ingredients

  • 2-3 potatoes, washed, peeled and cubed
  • 1-2 onions, thinly sliced
  • 2-3 teaspoons coriander seeds
  • 1-2 teaspoons cumin seeds
  • 1-2 teaspoons fennel seeds or saunf
  • 1-2 teaspoons cooking oil or ghee
  • 1/4 teaspoons turmeric powder
  • 1-2 red chilies, broken
  • 1-2 green chilies, finely chopped
  • salt according to taste
  • 1-2 springs fresh curry leaves, chopped

Method of preparation

  1. Wash and peel the skin of potatoes. Cut into equal sized cubes.
  2. Take these cubes in a vessel, add water and cook in medium flame for 5-10 minutes or until cooked. (You can cook potatoes in pressure cooker too).
  3. Once potatoes gets cooked, drain water and keep aside.
  4. Slice 1-2 onions, chop green chilies and keep aside.
  5. In a pan take 2-3 teaspoons coriander seeds, 1-2 teaspoons cumin seeds and fennel seeds. Dry roast in low flame for about 3-4 minutes or till slightly brown and fragrant.
  6. Once cool down take these spices in a mixer jar ( or use mortar and pestle) and coarsely grind. Keep aside.
  7. In the same pan, heat oil. Add broken red chilies.
  8. Then add sliced onions, fry till it turns golden brown in color.
  9. Now add boiled potatoes. To this add turmeric powder, chopped green chilies ground spices and salt. Mix till spices gets coated properly on potatoes.
  10. Garnish with chopped fresh curry leaves.
  11. Serve hot with rice-sambar combination or rice-rasam combination. You can serve it with curd rice too.

Pictorial

Take 2-3 potatoes and wash properly.
Take 2-3 potatoes and wash properly.
Peel the skin of potatoes and cut into equal sized cubes.
Peel the skin of potatoes and cut into equal sized cubes.
Take these cubes in a vessel, add water and cook in medium flame.
Take these cubes in a vessel, add water and cook in medium flame.
Cook for 5-10 minutes or until cooked.
Cook for 5-10 minutes or until cooked.
Once potatoes gets cooked drain water and keep aside.
Once potatoes gets cooked drain water and keep aside.
Thinly slice 1-2 onions and keep aside.
Thinly slice 1-2 onions and keep aside.
Finely chop green chilies and keep aside.
Finely chop green chilies and keep aside.
In a pan take 2-3 teaspoons of coriander seeds, 1-2 teaspoons of cumin seeds and fennel seeds.
In a pan take 2-3 teaspoons of coriander seeds, 1-2 teaspoons of cumin seeds and fennel seeds.
Dry roast in low flame for 2-3 minutes till slightly brown and fragrant. Switch off the flame and keep aside to cool down.
Dry roast in low flame for 2-3 minutes till slightly brown and fragrant. Switch off the flame and keep aside to cool down.
After cooling down transfer it to the mixer jar and coarsely grind. (Or use mortar and pestle). Keep aside.
After cooling down transfer it to the mixer jar and coarsely grind. (Or use mortar and pestle). Keep aside.
In the same pan heat oil, add dry red chilies, fry for some seconds.
In the same pan heat oil, add dry red chilies, fry for some seconds.
To this add sliced onion.
To this add sliced onion.
Fry till onion turns out golden brown in color.
Fry till onion turns out golden brown in color.
Now add cooked potatoes.
Now add cooked potatoes.
On this put turmeric powder, chopped green chilies, ground spice and salt.
On this put turmeric powder, chopped green chilies, ground spice and salt.
Mix till spices coated properly on potatoes. Once the spices are tossed well, fry in medium flame for 2-3 minutes.
Mix till spices coated properly on potatoes. Once the spices are tossed well, fry in medium flame for 2-3 minutes.
Garnish with finely chopped fresh curry leaves.
Garnish with finely chopped fresh curry leaves.
Serve hot with sambar-rice, rasam-rice or curd rice.
Serve hot with sambar-rice, rasam-rice or curd rice.

More about potato fry with ground spice

  1. You can cook potatoes in pressure cooker also. You can pressure cook them first, then peel and cube.
  2. You can use precooked potatoes or can cook potatoes after adding ground spice.
  3. You can boil potatoes, then peel and cut into cubes or first peel and cut onto cubes and then boil them.
  4. If you are not using boiled potatoes, then immerse potatoes in water till you need it.
  5. Increase or decrease the number of red chilies and green chilies according to your spice level.
  6. I used regular potatoes for this recipe, you can use baby potatoes too.

Nutrition Facts
Serving size: 1
Calories 405
Calories from Fat45
% Daily Value *
Fat 5 g8%
Carbohydrates 73 g24%
Sugar 4 g
Fiber 10 g40%
Protein 9 g18%
Sodium 29 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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