Boiled potato stir-fried

Fried Potato

This is another variation of potato fry. Here we are going to boil 

the potato first before frying. This is halfway between a fry and a curry. This should be dry without any gravy.

                                 Recipe summary
                                            For
                            Boiled potato stir-fried

Preparation time: 40 minutes if you microwave the potato.

Cooking time: 1 hour including the marination time.

Serves: 2

1. Wash 250 grams potatoes well and put it into a saucepan and add water to cover the potatoes. Boil covered for about 45 minutes in medium heat. You can also microwave the potatoes. 
( See the method in my full recipe below)

2. When it is cooled, peel off the skin and cut them into 1 inch cubes.

Fried Potato

3. Coat the potato pieces with 1 teaspoon chili powder,  ¼ teaspoon black pepper powder and  ¼ teaspoon turmeric powder and 1 teaspoon salt and let it rest for about ½ an hour.

4. Heat 3 tablespoon vegetable oil in a large sauce pan and add ¼ teaspoon black mustard seeds and wait till it splutters.

5.Add 1 dried chili broken into small piece and fry for 30 seconds.

6. Now add 1 onion coarsely chopped, 1 sprig curry leaves and 1 green chili seeded and sliced thin and fry for 10 minutes in low heat. The onions should become soft and translucent.

7. Now add the marinated potato pieces and stir and continue to cook for about 10 minutes till the chili smell is out of the curry.

Now take off the heat.

Boiled potato stir fried is ready.

Mild stir fry

 I made another version of this dish without the chili powder to make it very mild. It is shown here.

There is yet another method of preparing this dish. The ingredients are same as the above.

1. You will need 4 tablespoon of oil instead of 3. 

2.You do not marinate the potato. 

Mild fried potato

3.Fry the onion you add the chili, pepper and turmeric powders and fry them in very low heat for about 5 to 10 minutes. 

The oil will now absorb the entire aroma. It will be very much like the commercially prepared chili oil sold in the super markets.

4. Cook for about 2 minutes stirring frequently and that is it.

Boiled potato stir fried is ready.
                                  

                  Recipe follows in detail with pictures .

Preparation time: 40 minutes if you microwave the potato.

Cooking time: 1 hour including the marination time.

Serves: 2

Ingredients

Main

250 grams potato
Others

1 onion coarsely chopped

1 green chili seeded and sliced thin

1 dried chili broken into small pieces

1 sprig curry leaves

1 teaspoon salt

3 tablespoon vegetable oil
Spices

1 teaspoon chili powder

¼ teaspoon black mustard seeds

¼ teaspoon turmeric

¼ teaspoon black pepper powder

Preparation

Potato with marinade

Wash the potatoes well and put it into a saucepan and add water to cover the potatoes. Boil covered for about 45 minutes in medium heat. The time taken will vary according to the type of the potato. Some varieties boil very fast and others take longer time.  A fork will easily go into a well boiled potato. You will also feel the softness when you press with a fork or spoon.

You can also cook the potatoes in a microwave oven. To cook in microwave oven, wash the potatoes and prick lightly all around the potato with a fork. If you don’t prick it, the pressure built up by the steam may make the potato to burst and cause damage. Put the potatoes into a microwaveable dish and add 2 tablespoon of water and cover the dish with a lid. Cook for 2 minutes on the high setting. Take out the dish and turn the potatoes over and put back in the oven. Microwave for another 2 minutes. Take out the potatoes and see if they are soft then that is it. If they not done turn the potatoes again and cook for another two minutes. By now it should be done.

You can also peel the potato and boil it. Some of the nutrients will be dissolved in the water used for boiling which you will be discarding. There is also another difference. When you fry the potato pieces that were boiled with the skin, the outer layer gets fluffy and comes out a light paste mixing with the oil and spices. This is good and this is what you want. The potato pieces will no longer have the geometrical shape that started with. The edges and corners will be rounded off and got into the paste that will be spread all over the pieces. Whereas the potato pieces that were peeled and boiled will retain their original shape and will have sharp angles and corners. They will be very much like the potato pieces in the ‘Spicy Pan Fried Potato’ article above. If you compare that photo with the picture in this post you will see the difference clearly.

Cut the boiled potatoes into halves so that they will cool faster and you will be able to handle it. When it is cool enough you peel off the skin and cut them into 1 inch cubes.

Coat the potato pieces with chili, pepper and turmeric powders and salt and let it rest for about ½ an hour.

Method

Fried Potato final

Heat the oil in a large sauce pan and add mustard seed and wait till it splutters. Then dry chili and fry for 30 seconds. Now add the onion curry leaves and green chili and fry for 10 minutes in low heat. The onions should become soft and translucent.

Now add the marinated potato pieces and stir and continue to cook for about 10 minutes. When you use chili powder you must cook for at least 10 minutes to take the raw smell of the chili out of the curry. If the pan gets dry you can add one or two table spoon of water or one table spoon of oil or both.

Now take off the heat and the potato preparation is ready.

 I made another version of this dish without the chili powder to make it very mild. It is shown here.

Mild fried potato

There is yet another method of preparing this dish. The ingredients are same as the above. You will need 4 tablespoon of oil instead of 3. You do not marinate the potato. After frying the onion you add the chili, pepper and turmeric powders and fry them in very low heat for about 5 to 10 minutes. (If you fry the curry powder or chili powder in oil, it takes less time to get rid of the raw smell). The oil will now absorb the entire aroma. It will be very much like the commercially prepared chili oil sold in the super markets. Cook for about 2 minutes stirring frequently and that is it.

Related post:

Potato salad

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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