Indian Fried Potatoes with Onion and Tomato Recipe
This simple dish from northern India is made by frying boiled potatoes with onion, tomato, and spices, creating something between a potato salad and a dry curry. In this version the potatoes are lightly crisp on the edges, the onion is soft and slightly sweet, and the tomato forms a thin, aromatic coating with the spices. It’s a great way to use up boiled potatoes from the previous day as a quick dinner or as a side to a fried egg.
In many Indian homes, spiced fried potatoes like these are made from leftover boiled potatoes, similar to how in Poland people make fried potatoes in a pan from leftovers.
This dish is like an Indian version of classic “fried leftover potatoes”, but with tomato, ginger, and cumin, which completely change the character of the dish., Unlike heavy stews, here the potatoes are only lightly coated in sauce, so they keep their structure and pleasantly crisp edges., It is also characteristic that the recipe makes excellent use of leftover boiled potatoes, turning them into a completely new, aromatic meal.
Dlaczego ta wersja działa
- Using previously boiled potatoes shortens the preparation time and helps achieve crisp edges.
- The tomatoes create a thin sauce that coats the potatoes instead of making them soggy.
- Simple spices give a pronounced flavor without the need for long simmering.
Chef's tips
The most common mistake is adding the potatoes to the pan while the sauce is still very runny – then the potatoes absorb the liquid and fall apart when stirred., Wait until the tomatoes have broken down and the sauce has clearly thickened., If the potatoes are very soft, cut them into larger pieces so they hold their shape better., If the dish turns out too spicy, serve it with yogurt or sour cream – they will mellow the heat and add creaminess.
How to serve
This is an ideal “one-pan” dinner after work when you have boiled potatoes and a few basic vegetables left in the fridge., Kefir or buttermilk pairs well to drink alongside, as they go nicely with spicy seasonings., You can also serve these potatoes as a warm side dish at a barbecue instead of classic potato salad.
Na co uważać
- Do not stir the potatoes too vigorously, or they will fall apart and turn into a mash instead of staying in chunks.
- Be careful not to burn the spices after adding them to the onion – fry them briefly, just until they become very fragrant.
Zamienniki
- You can replace fresh tomatoes with 150 g canned tomatoes or passata.
- You can swap whole cumin seeds for ground cumin, added together with the turmeric and chili powder.
- Fresh coriander can be replaced with parsley if someone doesn’t like the taste of coriander.
Ingredients
- potatoes - 500 g
- onion - 1 piece
- tomatoes - 2 pieces
- garlic - 2 cloves
- ginger - 10 g
- oil - 2 tablespoons
- cumin seeds - 0.5 teaspoons
- turmeric - 0.5 teaspoons
- chili powder - 0.5 teaspoons
- fresh coriander - 2 tablespoons
- lemon juice - 1 tablespoon
- salt
Preparation
- Peel the cooked potatoes (ideally from the previous day) if they still have skins, and cut them into large cubes about 2 cm on each side.
- Slice the onion into thin half-moons, blanch the tomatoes in boiling water, peel off the skins and dice finely; finely chop or grate the garlic and ginger.
- Heat the oil in a large frying pan over medium heat, add the cumin seeds and fry for 30 seconds, until they start to sizzle and smell intensely aromatic.
- Add the onion and fry for 5–7 minutes, stirring, until it softens and turns lightly golden on the edges.
- Add the garlic and ginger and fry for 1–2 minutes, until they no longer smell raw, then add the turmeric and chili powder, stir, and fry for another 30 seconds.
- Add the chopped tomatoes, season with a pinch of salt, and fry for 4–5 minutes, until the tomatoes break down and the sauce thickens and starts to bubble in thick “spitting” bubbles.
- Add the chopped potatoes, gently toss so they are coated in the sauce, and fry for 6–8 minutes over medium heat, until the edges of the potatoes turn golden and lightly crisp and the sauce clings to their surface.
- Finally, season with salt to taste, drizzle with lemon juice, sprinkle with fresh coriander, and gently toss; serve immediately while the potatoes are hot and slightly crisp.
Storage
The dish tastes best fresh, when the potatoes are slightly crisp, but you can store leftovers in the fridge and reheat them in a dry pan to brown them lightly again., After reheating the potatoes will be softer, but the flavor will remain intense.
This is my favorite “leftovers” dish when there is a pot of potatoes left after Sunday lunch., I often throw in whatever I find in the fridge – a piece of bell pepper, a carrot – and I have a new dinner without going to the store.
