Spicy Telangana Aloo Fry (No Onion)

Instructions

1. 1

   Wash, peel, and cut the potatoes into small cubes.

2. 2

   Heat the sunflower oil in a large non-stick pan over medium heat.

3. 3

   Add the curry leaves and sauté for 30 seconds until aromatic.

4. 4

   Add the alameligadda paste and fry for 1 minute, stirring continuously.

5. 5

   Add the cubed potatoes to the pan and mix well to coat them with the oil and paste.

6. 6

   Sprinkle turmeric powder, red chilli powder, coriander powder, chicken masala, and salt over the potatoes. Mix thoroughly so the spices coat the potatoes evenly.

7. 7

   Cover the pan with a lid and cook on low-medium heat for 10 minutes, stirring occasionally to prevent sticking.

8. 8

   Remove the lid and increase the heat to medium-high. Fry the potatoes for another 8-10 minutes, stirring frequently, until they are golden brown and crispy on the edges.

9. 9

   Taste and adjust salt or spice if needed. Fry for another 2 minutes if you want them crispier.

10. 10

    Turn off the heat and serve hot as a side dish with rice or roti.