potato pepper fry recipe | potato fry
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Cook time
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potato pepper fry, tasty side dish for rice with pepper flavor
Recipe type: main
Cuisine: Indian
Serves: 2 - 3
  • 16 to 17 baby potato
  • 8 to 9 garlic flakes
  • 2 - 3 tablespoons oil
  • ½ teaspoon mustard seeds
  • 1 dry red chili
  • ¼ teaspoon fennel seeds
  • curry leaves few
  • 1 small onion, finely chopped
  • ¾ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon black pepper powder
  • salt to taste
  1. Wash and pressure cook potatoes for 3 - 4 whistles or until the potatoes get cooked well. Turn off the flame. Wait till the pressure subsides. Let the potatoes cool, then peel the skin and keep aside.
  2. Finely chop garlic and keep aside.
  3. Heat oil in a pan. Splutter mustard seeds. Add fennel seeds and wait till they sizzle.
  4. Add finely chopped onion, minced garlic and saute well till garlic turns fragrant.
  5. Add red chili paste, and mix well. For making red chili paste, mix together red chili powder, turmeric powder, salt and 2 tablespoons of water. Cook on low flame till oil separates and the raw smell of masala goes off completely.
  6. Add cooked potatoes, pepper powder, and mix well in medium flame, so that the entire masala gets coated well on the potato pieces.
  7. Cook for 2 - 3 minutes in medium flame. Then turn off the flame.
  8. Serve potato pepper fry with rice.
Recipe by Vegetarian Indian Recipes at http://vegetarianindianrecipes.com/potato-pepper-fry-recipe-potato-fry/