Potato Masala Fry

Potato masala fry is a popular Indian dish made with boiled potatoes, spices, and onions. The potatoes are typically diced and then sautéed with a mixture of aromatic spices such as cumin, turmeric, and red chili powder. Onions are added to the mix for added flavor and caramelization. The dish is cooked on medium heat until the potatoes are crispy on the outside and soft on the inside. 

This potato fry is long-lasting and perfect for packed lunches and travel. It pairs well with chapati, toasted bread, lemon rice, and coconut rice.

Potato Masala Fry

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Recipe by S Kamala Course: Poriyal, SidesCuisine: Tamil, IndianDifficulty: Easy


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This potato fry is long-lasting and perfect for packed lunches and travel. It pairs well with chapati, toasted bread, lemon rice, and coconut rice.


  • Potato (Medium size) – 4

  • Big onion (Medium size) – 1

  • Tomato (Medium size) – 1

  • Turmeric Powder – 1/4 teaspoon

  • Oil – 2 to 3 tablespoons

  • Mustard – 1/2 teaspoon

  • Curry Leaves – few

  • Salt – 1 teaspoon or as per taste

  • To Fry and Powder
  • Red Chillies – 3 Nos

  • Coriander Seeds – 1 tablespoon

  • Black Pepper – 1 teaspoon

  • Jeeragam (Cumin) – 1 teaspoon

  • Aniseeds (Sombu) – 1 teaspoon


  • Wash and pressure cook the potatoes till soft. Remove the skin from the cooked potatoes and cut it into bite size cubes.
  • Cut onion and tomatoes into medium size pieces.
  • In a kadai put a teaspoon of oil and fry coriander seeds, black pepper, cumin, aniseeds and red chillies. Allow to cool and powder it.
  • In the kadai add another teaspoon of oil and fry the onion pieces till it become glossy. Remove it. Same kadai add one more teaspoon of oil and add tomato pieces and fry for few seconds. Put both fried onion and tomato in a mixie and grind it to a paste.
  • In a wok (thick bottomed kadai), add the remaining oil and when it is hot add mustard seeds. When it pops up add curry leaves. Then add the onion/tomato paste along with turmeric powder and salt. Fry for few more seconds. Then add the potato pieces and mix it well.
  • Allow to cook on medium flame till the potato and the onion/tomato paste blends well and dry.
  • Finally add the powder and mix it well.  If it looks too dry, then you can add a teaspoon of oil and stir well and remove.


  1. That’s wonderful. I am gonna try it with phulkas tomorrow…great pics

  2. Potato fry looks very interesting. Will surely try.

  3. Hi kamalaji
    Is it OK to add few garlic pieces to the recipe. Will it affect the taste. I am planning to stuff inside the chapathi like Kathi rolls for long trip.thanks arthy

  4. S.kaarthikeyan

    Hi Kamala mam,
    tried this recipe and tasted with chapathi; and it was a good combo.

  5. I tried potato masala fry it tastes good but quantities for masala is excess and raw taste

  6. Hi! Kamala,

    Prepared the potato masala, very tasty.


  7. Hi! Kamal,

    The masala potato I prepared it today. Very tasty! Can be eaten with chapati, bread or even appam. Thank you.

  8. Good ,when I tried ,it came to my mind if aniseed avoided and dressed with coriander leaves still tasty.i got appreciated today.thanks

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