Indian Spiced Potato Fry/ Aloo Curry

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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.

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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.
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  1. Desi Soccer Mom says:

    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. RedChillies says:

    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 🙂

  3. indosungod says:

    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!

  4. Jacqueline says:

    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.

  5. suma says:

    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!!

  6. Lakshmi says:

    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

  7. Soma says:

    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.

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