How to Make Spicy Indian Potato Fry

Preparation time: 30 minutes

Approx cook time: 45 minutes

Basic Ingredients:

5 Large Idaho boiled potatoes.

1 Big Red Onion.

For Seasoning:

4 tablespoons of Vegetable / Corn oil

1 teaspoon of mustard seeds

1 teaspoon of dried split yellow lentils (You could get this from any Indian grocery shops. This is also called "Chana Dal")

½ to 1 teaspoon of red chilli powder

1 to 1 1/2 teaspoon salt

Procedure:

Boil the potatoes until it's cooked through. Peel the skin. Cut the boiled potatoes into 1 inch cubes. Chop the onions into thin slices. Bring a nonstick pan to medium heat. Add oil. Let it heat up for 1 minute or so. Add the mustard seeds. Let them splutter. Now add the lentils. Wait for a 10 seconds for them to turn golden brown. Add the onion and fry them till they are light brown. Now add the potatoes, red chilli powder and salt. Stir well until the potatoes are evenly coated. Reduce the heat to simmer. Let potatoes sit for 6-7 minutes on one side so they get crispy. Then stir again so that the remaining potatoes sides can get crispy too. Repeat the process until potatoes are golden brown and crispy on all sides. Caution! High heat and too much stirring can cause the potatoes to burn and loose its shape. This dish can be served with any kind of cooked rice or Indian pulav/ pilaf or Indian flat bread/ rotis. The spice can vary by your taste and tolerance.

For Colorful Variation:

You can add one cup of slightly cooked cauliflower florets and peas