South Indian Boiled potato fry | Easy Potato Poriyal
Boiled potato fry is an easy and quick South Indian potato stir fry made from boiled potatoes, onions and green chilies. This is one of the best gluten free and vegan Indian potato recipes and can be served with rice or as a stuffing for masala dosa.
Ingredients
- 2 tablespoons oil
- 1 big onion quartered and sliced into thin slices around 2 cups
- 2 to 3 green chilies adjust as per your spice level
- 4 to 5 white or golden potatoes
- 1 teaspoon ginger garlic paste
- Salt to taste
- Cilantro for garnish
Tempering Ingredients
- 1 sprig of curry leaves optional
- 3 garlic cloves smash with the flat side of the knife blade with your palm or pestle and take the peel away
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds optional
- 1 teaspoon chana dal Bengal gram, optional
- ½ teaspoon split urad dal optional
- ½ teaspoon ground turmeric
- ¼ teaspoon Hing asafoetida, skip for gluten-free version or use gluten-free asafoetida
Instructions
- Wash, cut the potatoes in half, and boil them either in a stovetop pot, pressure cooker, or Instant Pot. Potatoes should be soft enough for a knife or fork to pierce through but not overcooked or mashed up.
- For Instant pot cooking, Take the halved potatoes in a steel vessel, put it on a tall trivet in the Instant pot with 1.5 cups of water below the vessel, and cook on manual mode for 5 mins on high pressure. Once done, do a quick pressure release after 5 mins.
- For the stovetop pressure cooker, cook the potatoes in the pressure cooker on medium heat for 3 whistles.
- If you are cooking in simply a pot of water on the stove, just boil them until they are soft enough for a knife or fork to pierce through but not mashed up.
- Cool the boiled potatoes, peel them, and cut them into cubes.
- Cut the onions into quarters and then slice them into thin slices. Slit the green chilies into thin long strips.
- Heat oil in a frypan and then add all the tempering ingredients. Saute for a few seconds to a minute until they are slightly brown and then add green chilli strips.
- Saute for a few more seconds and then add sliced onions along with a little salt. Saute the onions until they are slightly softened and translucent.
- Now add ginger garlic paste and mix well.
- After a minute add the boiled, peeled, and cubed potatoes, salt to taste and mix well.
- Saute for around 5 to 6 minutes until everything comes together, taste test, and add salt if required.
- Garnish with cilantro and serve hot with rice.
Variation to serve as Dosa filling for masala dosa :
- To serve this curry as a filling for masala dosa, after adding the potatoes with salt and stir-frying for 2 to 3 minutes, mash the potatoes slightly and sprinkle little water to make everything moist, and cook covered for a few more minutes. This helps in making this potato stir fry softer to serve this with dosa. Also, consider adding ½ teaspoon of coriander powder, ½ teaspoon of cumin powder to the onions before adding potatoes.
Notes
- I prefer to keep this dish very simple in terms of spices and that's why this potato stir fry is mainly spiced with only green chilies. But if you prefer you can also add some coriander powder and cumin powder to the onions before you add potato cubes.
- To save time, as soon as you keep the potatoes for boiling, start making the onion masala. If it is ready before the potatoes are, just switch off the heat and turn it back on when you are ready with boiled, peeled and cubed potatoes.