Indian Spiced Potato Fry/ Aloo Curry

spiced_potato_curry 005

Is the weekend here yet? Somebody please say, yes :-) I had a crazy hectic week at work and could not wait for it to get over. We had two of our out-of-town directors at our office and that meant more work, running from one meeting to another, extra tasks, production issues and apart from that finishing our regular work. Phew! I am so glad that is over with. As if that is not enough I have developed cold and that means constant sneezing, sniffling and headaches. Who gets a cold smack right in the middle of blazing hot summer?

As a result cooking is taking a back seat and nothing interesting is happening in our kitchen. Luckily DH ventured into the kitchen and offered to cook something spicy and interesting. He had seen this Spiced Potato Curry on Manjula’s Kitchen and decided to give it a try.

Not only is this easy to make, the taste is delicious too. Since it has spices like coriander and fennel it is aromatic too. We had this along with rice and rasam and we had a wonderful, comforting meal. This reminded me so much of the baked Potato cubes that I make.

spiced_potato_curry 013

Spiced Potato Curry Recipe

Adapted from: Manjula’s Kitchen 


  • 2-3 medium potatoes
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 2-3 crushed garlic pods (skin removed)
  • 1 tsp coriander seeds (crushed)
  • 1 tsp fennel seeds (crushed)
  • ½ tsp pepper powder
  • 2-3 slit green chillies
  • Pinch of turmeric
  • Handful Coriander leaves chopped
  • Salt
  • oil


  • Peel the potato roughly and cut into cubes/bite size pieces.
  • Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
  • After it is cooked, drain the water completely and keep aside.
  • Now heat a flat pan/kadhai and add some oil. Add the cumin seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
  • Now add the crushed fennel seeds, coriander seeds, pepper powder and give it a stir.
  • Add the cooked potatoes, green chillies, salt and stir well in intervals.
  • Let this cook for about 6-7 minutes until the sides have browned, spices are coated well.
  • Finally garnish with coriander leaves.
Related Posts Plugin for WordPress, Blogger...
Website Pin Facebook Twitter Myspace Friendfeed Technorati Digg Google StumbleUpon Premium Responsive

29 comments for “Indian Spiced Potato Fry/ Aloo Curry

  1. August 13, 2010 at 6:25 pm

    That’s not fair! You call me up to ask how I was doing and forget to mention you are under the weather. I hope you are feeling better now. No meal tastes better than the one ‘they’ make. It looks delicious and easy enough for T to try too. Will show this to him.

  2. August 13, 2010 at 6:30 pm

    Looks delish, RC!

  3. August 13, 2010 at 7:01 pm

    Simple and comfort food for any time. Lovely clicks Supriya.

  4. August 13, 2010 at 8:39 pm

    I luv anything with potatos….curry looks spicy and tasty.First click is too gud!

  5. August 13, 2010 at 9:23 pm

    Thank you all.

    @Jaya: In my defense, the day I called you the cold was still in the nascent stage and since yesterday it is full blown. Thank God the weekend is here and I hope to sleep for the next 10 hours :-)

  6. August 13, 2010 at 9:49 pm

    Wow, I love the blend of spices gone in that fry :)

  7. August 13, 2010 at 10:54 pm

    nice blend of spices…i am going to ask my hubby to make it this weekend : )

  8. August 14, 2010 at 9:04 am

    Who can say No to those potatoes RC. That should have helped the cold a bit perhaps?

    Hope you feel better. I just got over a nasty cough and cold. Who knew that too in the middle of summer!

  9. August 14, 2010 at 9:07 am

    Wonderful one… simply love it…

  10. August 14, 2010 at 2:01 pm

    Yummm potato, love to have with rice and Gujarati kadhi!!!

  11. August 15, 2010 at 7:32 am

    I love potato dishes. This one looks so good, I want a bowl of I right now. Hope you are feeling better soon. I have a cold too (thank you Baby Cooper for passing it on), but then we are in the middle of a wet summer.

  12. August 15, 2010 at 9:47 am

    I could have this anytime of the day :)

  13. August 15, 2010 at 5:10 pm

    Really nice blend of spices.
    Looks superb!

  14. August 16, 2010 at 12:39 am

    Looks very yummy….love potato sabzi anytime

  15. August 16, 2010 at 3:31 am

    Hey, the weekend came and zipped by so fast,I did not even realize it!! Lucky you, your hubby can dish up this fab dish!! Would love to try this dish, fennel and garlic here should make this really yumm!!

  16. August 16, 2010 at 6:51 am

    I made this last weekend N we enjoyed it with anna saaru .. I haven’t tried adding fennel to it .. must be nice & aromatic

  17. Lakshmi
    August 16, 2010 at 9:12 am

    tell me about it – u wait for weekend and then it just flies away!
    This is a perfect dish for a week day! Will try this soon

  18. August 16, 2010 at 3:19 pm

    all aloo subzis are a comfort food for me :-) I am so going to make this, for I have not used fennel in a potato curry except in aloo parathas. Lovely.

  19. August 16, 2010 at 3:19 pm

    Delicious curry. This with rasam makes the ultimate comfort food.

  20. August 16, 2010 at 5:14 pm

    The curry looks so spicy, yummy and good. I love it.

  21. August 17, 2010 at 2:20 am

    what a great easy and tasty curry! I wish I could have some potato cubes right now :-)

  22. August 18, 2010 at 2:41 pm

    A nice simple dish that can go with just about anything :)

  23. Anu
    August 20, 2010 at 12:15 am

    This is just plain humbling comfort food. Wow.

  24. Vani
    December 17, 2012 at 7:13 pm


    I love your blog and visit here every week or when I’m indecisive about what to cook and I find something almost always.

    I was browsing and came across a website useing your picture watermarked as thiers and thought you should know.. here is the link.

  25. December 19, 2012 at 2:09 pm

    Hi Vani, thank you so much for the warm words. You made my day :-)

    Thank you for pointing and I will defintely leave my feedback there.

  26. Panhandler
    September 15, 2013 at 8:18 pm

    Why do you drain the water and keep it aside? Your recipe mentions nothing more of it?

  27. redchillies
    September 17, 2013 at 8:10 am

    You can use the drained water for making stock.

Leave a Reply

Your email address will not be published. Required fields are marked *