Mouth-watering South Indian potato fries for Thanksgiving

Potato Masala. Representational photo from

South Indian Potato Stir Fry 


4 medium sized potatoes (cubed potatoes should be around 3 cups)

½ tsp Black mustard seeds

8-10 Curry leaves (available in Indian grocery stores)

1/2 tsp very finely chopped Fresh ginger (can be made without ginger also)

Medium size onion

2 -3 tablespoons Oil (olive or any vegetable oil)

Salt to taste

½ tsp Turmeric powder

Juice of ½ a Fresh lemon


Boil the potatoes for 15 minutes (they should not be fully cooked)

You can boil them with the skins on, remove the peel after boiling and cube

Or, you can peel and cube the potatoes (1/2 inch cubes) first and put in boiling water for about 5 minutes till semi-done; immediately strain and drain well

In a large frying pan, on medium heat add the oil

When oil is heated, add the black mustard seeds and curry leaves;

After mustard seeds stop crackling, add the ginger; stir for a few seconds

Add the onion; stir for a minute

Add the cubed potatoes, salt, and turmeric powder

Stir on medium to low heat, for about 5-7 minutes until potatoes are done; if necessary, add a spoonful or two of water to cook the potatoes but there should be no gravy

Add the lemon juice, garnish with fresh coriander

This recipe can be used with many vegetables; cauliflower, beetroot, cabbage, carrots, or peas.

Aruna Gill is an author in the tri-state area



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