Best Indian Curry Potato Fries Recipes

INDIAN CURRY POTATO FRIES

Indian Curry Potato Fries image

Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.

Provided by Patricia

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 5

Number Of Ingredients 9

Ingredients

1 cup vegetable oil for frying, or as needed
2 cloves garlic, pressed
1 teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
5 russet potatoes, peeled and cubed
2 tablespoons chopped fresh cilantro
1 teaspoon mild curry paste (such as Patak's®)

Steps:

Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.
Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 52.1 g, Fat 4.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 267.4 mg, Sugar 1.9 g

INDIAN SWEET POTATO FRIES WITH CURRY AIOLI

INDIAN SWEET POTATO FRIES WITH CURRY AIOLI image

Categories Vegetable

Number Of Ingredients 14

Ingredients

Sweet Potato Fries
2 large Sweet Potatoes (Garnet Yams), cleaned and cut into 1/2 inch strips. I leave the skin on.
2 tablespoons Arrowroot Powder or Cornstarch
2 tablespoons melted Ghee or Butter (use unrefined Coconut Oil for vegan option)
1/2 teaspoon Curry Powder
1/8 teaspoon Cardamom
1/8 teaspoon Garam Masala
dash of ground Cinnamon
Garlic Salt
Cracked Black Pepper
Curry Aioli
1/4 cup low fat Mayonnaise or Homemade Mayo (Veganaise for vegan option)
a dash of Garlic Salt, Cracked Black Pepper, Cardamom, Cinnamon and Garam Masala - adjust to taste
5-10 Stevia Drops - adjust to taste

Steps:

Sweet Potato Fries: Pre heat oven to 425˚F with the racks in the middle. Prepare 2 half sheet pans (cookie sheets) with parchment or Silpat liners. Combine ghee (butter) with curry powder, cardamom, garam masala and cinnamon. Put sliced sweet potatoes on cookie sheet and toss with arrowroot powder. Drizzle butter mixture over the top of the potatoes and combine well with your hands. Sprinkle with some garlic salt and pepper. Toss again. Lay sweet potatoes out in a single layer with a small amount of space in between the potatoes. They need to have some breathing room so they do not steam. Bake for 15 minutes. Flip each fry with a pari of tongs and cook for another 10-15 minutes. Curry Aioli Dip: Combine all ingredients in a food processor or blender and combine well. Adjust spices and seasonings to taste.