A couple of weeks back when S’ cousins came home for dinner, I had made this potato dish which was inspired by the simple potato stir-fry from the northern state of Uttar Pradesh. This is a very simple dish to make but is slightly heavy on the masalas used. It was super yummy and since then BB & GG have been asking me to keep making this. This dish is a keeper and goes very well with any rice and dal combination as well as with any roti or Indian flatbread. When I make it for lunch, BB also takes it with him to school, as a filling for a sandwich.
Potato Stir-fry, UP inspired
- 4-5 medium sized potatoes, scrubbed and washed well
- 2-3 tbsps oil
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp ajwain seeds
- Salt to taste
- ½ to 1 tsp red chilli powder
- 1 tsp Amchur or dry mango powder
- ½ tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala powder
- Wash and scrub the potatoes well. Then slice them into thick slices and then cut vertically into 1 inch sticks and slice the sticks finely. Wash well and keep aside.
- In a pan, heat the oil and when the oil is warm, put the dry masalas one by one – cumin seeds, then fennel seeds, caraway seeds and stir for a couple of seconds. Then add the salt, red chilli powder, turmeric powder, asafoetida, dry mango powder, cumin powder and coriander powder and stir for a few seconds.
- Then add the potatoes and stir and mix well so that the masalas mix well with the potatoes.
- Cover and cook on a low flame for around 10-15 minutes or until it is almost done.
- At this point, add the garam masala powder, stir well and cover to cook for another 5 minutes.
- Check for seasoning and switch off the flame.
- Enjoy the potato stir-fry with rice or any flat bread