28 March, 2016
Pepper Potato Fry
Date – 18.3.2015
Preparation time – 20 min
Cook time – 15 min
Recipe type – side dish
Cuisine – Indian
Serve – 2
Measuring cup used 1 cup = 220 ml
Potato/aloo – 3 big or 320 g (boiled, peeled and cut into cubes)
Garlic – 5-6 (paste or crushed)
Ginger – 1 inch (paste or crushed)
Cumin/jeera – ½ tsp
Black pepper/kalimirch – 1 tbsp (crushed)
Curry leaves – 2 spring
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tsp
Lemon juice – few drops (optional)
Salt – as per taste
Oil – 3-4 tbsp
Coriander leaves for garnishing
Boil the potatoes in pressure cooker, while boiling add some salt so that potatoes will not break after boiling.
For pressure cooking after one whistle keep the flame at simmer for 7-8 minutes and then turn off the flame. some time potato takes more time to cook so that cook accordingly.
After pressure cooking let pressure settles down on it’s own.
Now peel them and cut them into the medium sized cubes with the knife.
Spread red chili, turmeric, coriander powder and salt to the potato and set aside.
Heat oil in a kadai or pan, add cumin to it and let it splutter nicely.
add ginger and garlic together and saute for few seconds.
Add potato pieces and curry leaves, toss them well.
Now turn the flame over low -medium and cook them till they turn golden brown, stir slowly in between. Stir slowly otherwise potatoes will break. It will take about 10 -15 min approximately.
When the potatoes turn golden brown add crushed black pepper and toss well.
Last add few drops of lemon juice and chopped coriander leaves, stir and turn off the flame.
Pepper potato fry is ready serve it with paratha, puri or with dal rice.
Take potatoes on pressure cooker and water and salt
After 1 whistle cook potatoes at simmer for 7-8 min
Peel them and cut into cubes
Spread red chili, coriander, turmeric powder and salt
Heat oil and add cumin, lrt splutter
Add ginger – garlic, saute till raw smell goes off
Add potatoes and curry leaves, toss them well
Turn the flame low – medium and cook them till they turn light golden brown, stir in intervals
Add crushed pepper powder and salt, toss well
Add some drops of lemon juice
Add chopped coriander, stir and turn off the flame