Wash 250 grams of potatoes well. Peel them and cube to bite sizes or about half-inch cubes.
Immerse them in a bowl of water until use further
Heat a pan with 1½ to 2 tablespoons oil. When the oil becomes hot, add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds and ½ teaspoon urad dal. Let the urad roast until lightly golden, then add 1 broken red chili, 1 to 2 chopped or crushed garlic cloves, and 1 sprig of curry leave. If you don’t have curry leaves you can use pudina.

Remove the water from the potatoes. Rinse them well and add them to the pan. Make sure the pan is hot before you add the potatoes. Also, add ⅛ teaspoon turmeric.

Fry for about 3 to 4 minutes.

If you want crisp aloo fry, continue to fry them without covering until they are fork-tender. For softer potatoes, I regulate the heat to low. Cook covered till the potatoes are soft-cooked. If the potatoes are too dry then you may sprinkle water.