(1)    Place a wide mouth pan on the big burner – turn on the flame.

(2)    Pour oil – 3 tablespoons and let it heat. Prefer ground nut oil for frying – also we can use refined oil or palm oil.

(3)    As oil heats up, turn the flame to LOW mode – then put the below in hot oil –

• Mustard – 1/2 tablespoon
• Garlic – 5 cloves (just grind it a little before adding)
• Curry leaves – few
• Chilli powder – 1/4 tablespoon
• Turmeric powder – 1/4 tablespoon
• Salt – 1/4 tablespoon
• Cumin powder – 1/4 tablespoon
• Garam masala – 1/4 tablespoon
• Coriander powder – 1/2 tablespoon

Stir well for 15 seconds to mix the masala well.

(4)    Immediately add the chopped potatoes. Start stirring the contents well for another 15 seconds.

(5)    Pour 100 ml of water. Keep the Flame in LOW. Close the pan with a lid. Let the contents cook for 10 minutes.

(6)    After 10 minutes of cooking in low flame, remove the lid. Stir a little. Take one piece of potato and press it to check if it got cooked. If its soft, it means it got cooked well.

(7)    Once potatoes get cooked, let us take one 5 rupees maggie masala and sprinkle the masala all over the potatoes. Stir a little to mix the masala well.

Please note adding this maggie masala is only optional – if we don’t prefer, no need to add this.

Thus, our potato fry is ready and will suit as a great side dish for lemon rice, curd rice and tamarind rice.