Step 1

Wash potatoes and peel. Cube to small bite sizes about half inch cubes. Keep them in a bowl of water until used. This helps to remove the excess starch and prevents them from sticking to each other while frying.

Step 2

Crush or chop garlic. Rinse curry leaves and set aside.

Step 3

Pour oil to a heavy bottom non stick or cast iron pan. When the oil turns hot, add cumin, mustard, red chili and dal (optional). Fry until the dal turns golden.

Step 4

Add curry leaves and garlic. When the garlic is lightly fried, add hing.

Step 5

Drain the water from potatoes and then add them to the pan. Sprinkle turmeric. Mix and fry potatoes for about 3 to 4 minutes on a medium heat stirring often.

Step 6

For crispy aloo fry, keep stirring and fry them without covering until fork tender. You can also add more oil for better roasting.

Step 7

For soft potatoes, lower the flame. Cover and cook till the potatoes are fork tender. Stir in between to prevent burning.

Step 8

When the potatoes are done, prick them with a fork to check if they are cooked completely. You shouldn't feel them hard from inside. Otherwise cook them for a little longer.

Step 9

Then sprinkle chili powder, salt and garam masala. Toss everything well and fry for a minute or two to blend well. I usually add a tsp of oil at this stage so the spice powders coat all of the potatoes easily.

Step 10

Serve potato fry with rice and rasam, sambar.