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Potato Stir Fry – Thoran – Palya – Poriyal – Porutu Recipe

  • Gluten Free
  • Vegan

A delicious stir fry made with potatoes (aloo).

  • Serves 4
  • Easy




Potato Stir Fry is a crunchy no onion no garlic recipe ideal for all reasons and seasons.

Before I talk about Potato Stir Fry, let me talk a little about potatoes (aloo). Potatoes (aloo) are from South America  and are one of the most versatile vegetables. This stir fry is a nice dish and goes well with rice (chawal) and dal or chappatis or rotis.

One might wonder, what is so special about this dish? It is unlike your run of the mill potato sabzis. You might also wonder if it’s bland? No, inspite of not having onions and garlic. The reason is simple. It taste awesome because it has a crispy, crunchy texture and a mild charred flavour.

This is one of my community’s (G.S.B) staple dishes. It can also be called a vegetarian comfort food. It is a very good side dish with dal and rice. Light on the stomach and full of flavours.

Right from my childhood days, this dish is prepared when there is a shortage of ideas. The humble potato is always available in the pantry. So, this flavourful dish can be prepared anytime.

It is a very easy dish to prepare. Does not require a lot of technique. Ideal dish for bachelors and newbie or wannabe cooks.

It is a low calorie and low fat dish. Ideal for all health and fitness conscious people.

Let us see how to prepare this dish.

First, peel the potatoes (aloo) and cut them in very thin strips and add water to it. This is done to stop the discolouration. You may also leave the potato skin if you want.

Bareek lambe kate hue aloo

After 20 minutes drain the water. This also helps in removing the starch from the potatoes. Add Salt to it and let it rest.

Namak Daliye

After 20 minutes, squeeze out the water released from the potatoes.

Aloo mein se paani nikaliye

Heat oil in a kadhai.

Kadhai mein tel garam kijiye

Add urad dal.

Urad dal daliye

Now, add mustard seeds.

Rye daliye

Add dry red chillies.

Sukhi lal mirch daliye

Finally, add the thinly sliced potatoes.

Bareek lambe kate hue potatoes daliye

Stir properly at regular intervals. Do not add water to it.

Thik se stir kijiye

Cook till the potatoes are completely cooked and moderately crispy. The potatoes will have a charred flavour and colour.

Potato Stir Fry

So people who are you waiting for? Try this recipe, enjoy it with your rice and dal. You can also have it with chappatis if you like.

You know the drill, try it and give us your valuable feedback.

I am also sharing the links of a few more recipes. Beetroot Stir Fry, French Beans Stir Fry, Ivy Gourd Stir Fry, Ivy Gourd without Garlic and Onion Stir Fry, French Beans Stir Fry without Garlic and Onion, Flat Beans Stir Fry.

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Step 1

Slice the potatoes (aloo) lengthwise in thin strips, and put in water for around 20 minutes in order to remove the excess starch. Drain the water (paani) completely and add salt (namak) to it and let it marinate for around 20 minutes.


Step 2

The potatoes (aloo) will release some water (paani), discard the water (paani) completely.


Step 3

In a wok or kadhai, heat cooking oil (Tel), add urad dal, mustard seeds (rye) and after they splutter, add broken dry red chillies (sukhi lal mirch) and then add the potatoes (aloo). And stir properly.


Step 4

Cook it on a medium flame, stirring occasionally. Do not add water (paani) to this dish as the texture should be slightly crunchy and do not cover the dish either.


Step 5

Do not add salt (namak) again as we had marinated the potatoes (aloo) before cooking.


Step 6

Remove it in a serving bowl once the potatoes (aloo) are cooked and moderately crunchy with a charred flavour.


Step 7

This dish tastes best with rice and dal. It also tastes good with chappatis.


Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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