Homestyle Masala Aloo Fry

Name: Homestyle Masala Aloo Fry
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp. coriander seeds; 1/2 tbsp. fennel seeds; 2 tsp. cumin seeds, divided; 8 peppercorns; 4 dry red chillies, divided; 1 tbsp. oil; 1 tsp. mustard seeds; 1 bay leaf; 1 tsp. ginger paste; 1 tsp. green chilli paste; 4 potatoes, boiled, cubes; To taste salt; To taste chilli powder; 1 tsp. turmeric; 1 tsp. mango powder (amchoor); 1 tsp. garam masala; 1 tbsp. dry fenugreek leaves (kasuri methi)

Sarvat Hanif @sarvathanif

Canada

A platter of Homestyle Masala Aloo Fry has a really reassuring quality; it's the kind of food that wins people over with every bite without attempting to amaze with intricacy. It's modest, rustic, and based in regular kitchens where basic ingredients are turned into something genuinely delicious.
This recipe embodies the warmth, comfort, and lingering flavours of home cuisine. Potatoes are wrapped in a rich blend of earthy and vivid spices, with a soft interior and a delicately crispy exterior. It's difficult to finish a single dish because every mouthful has the right amount of warmth, spiciness, and mild smokiness.
The variety of Homestyle Masala Aloo Fry is what sets it apart. Easily incorporated into any meal, it can be eaten as a quick snack on its own or served with soft flatbreads or a hearty bowl of lentils. Whether you're in the mood for something substantial or just a little indulgence, this type of cuisine adjusts to your mood.
Homemade Masala Aloo Fry is a celebration of simplicity done well, not just a potato dish. It's a dish that makes you feel at home no matter where you are since it's bold, cozy, and incredibly tasty.

Sarvat Hanif @sarvathanif

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Ingredients

40minutes

4 servings

1 tbsp.coriander seeds
1/2 tbsp.fennel seeds
2 tsp.cumin seeds, divided
8peppercorns
4dry red chillies, divided
1 tbsp.oil
1 tsp.mustard seeds
1bay leaf
1 tsp.ginger paste
1 tsp.green chilli paste
4potatoes, boiled, cubes
To tastesalt
To tastechilli powder
1 tsp.turmeric
1 tsp.mango powder (amchoor)
1 tsp.garam masala
1 tbsp.dry fenugreek leaves (kasuri methi)

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Steps

40minutes

1

Dry roast coriander seeds, fennel seeds, 1 teaspoon cumin seeds, peppercorns and 2 dry chillies, for 2 minutes. Remove, cool and grind. Set aside.
2

Heat oil and sizzle cumin seeds, mustard seeds, bay leaf, dry chillies.
3

Add the ground spices, ginger paste and green chilli paste. Mix and fry for 1 minute.
4

Add the potatoes, salt, turmeric, chilli powder, mango powder and garam masala. Mix and cook till potatoes are coated.
5

Add fenugreek leaves and mix. Cook for 1 minute.
6

Remove and serve hot with roti.