Saturday, February 18, 2012

Aloo Fry

In south India, this aloo curry is probably a very standard side dish in most of the houses and it goes great with dal, sambhar, rasam with rice or even chappatis. It doesn't need a lot of ingredients and when made, this can stay in the refrigerator for a long time.

Potatoes, cut small - 4 large
Onions, diced - 2 large
Tomatoes, diced - 2 large
Chilly powder - 2 tsp
Turmeric powder - 1 tsp

  1. Heat oil in a pan and add the onions and sauté until slightly dark brown. Add the tomatoes keep frying until the tomatoes and soft and mushy and the curry becomes more like a thick paste like consistency.
  2. Add turmeric powder, chilly powder, salt and potatoes and keep frying in low flame for about 20-30 minutes until the curry browns up and oil separates.
Frying for a long time in low-medium flame is the key to this curry. It might not look very good initially but just leave it for the time and it will roast and come together very nicely just like in the picture :) And you might have to add oil a little generously as well! I know..but some dishes need more TLC..