“Sometimes a little comfort food can go a long way”
As far back as I can remember, the first thing that I ever cooked in my whole life was aloo fry. I must have been around 10 years old or so and I was extensively intrigued by food. It was like an event every day. I wanted to know everything that went into it – what’s to eat today, where did we get the groceries from, who made the meal, how did they make it. And then came the treat of actually eating it. But of course, when I wanted to command the stove, it was a whole another matter. Most kids at that age are still learning to eat their vegetables and here I was wanting to cook them. But my mother took me under wing, and this was the first thing that I ever learnt because it was just one ingredient. It was so easy and yet so delicious that I just fell in love with cooking. It was like magic, watching something transform in your sight, smell and taste.
But why I actually love this recipe is because it never fails. Never. You could be hungry or tired or grouchy or happy and this would still be the best thing that you ate that day. As a matter of fact, I feel hungry just writing this recipe and it is worth mentioning that I have already had my dinner!
RECIPE
Feed 4 hungry souls
INGREDIENTS
- 4 medium sized potatoes, peeled and cubed
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 5-7 curry leaves
- 1 tablespoon oil
- In a pan, heat the oil and add in the cumin seeds and the curry leaves.
- Once they start popping, add in the potatoes, along with salt, turmeric, and chili powder.
- Mix the potatoes well until coated. Lower the flame to a simmer and keep stirring at regular intervals.
- After 15-20mins the potatoes should be cooked through with a slightly crispy exterior and would have absorbed all the flavor. The potatoes may stick to the pan a little due to their wetness but as you stir continuously, they will form a crispy shell.
- Once done, decant into a bowl and serve the aloo fry with fluffy rotis or warm rice.
- You can use a knife or skewer to test the doneness of the potatoes. If it goes through them without any resistance, it is cooked.
- You can replace curry leaves with coriander for a fresher version, just need to add the coriander at the last.
- You can also add mustard seeds for a different hum to the taste.
- You can also add chopped onions to this aloo fry recipe.
