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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Garlic-Infused Crispy Potato Fry

Lehsuni Aloo Fry

(48 reviews)
"

This garlic potato fry is a family favorite—perfect as a side or even on its own with a squeeze of lemon. Crisp outside, soft inside, and packed with flavor!

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Garlic-Infused Crispy Potato Fry
Prep time:10 mins
Cook time:25 mins
Total time:35 mins

Protein

4g

Carbs

28g

Fat

11g

Calories

210 kcal

Servings:
4
VegetarianGluten FreeDairy Free

Ingredients

russet potatoes4 medium
(peeled and cut into 1/2-inch cubes)
garlic5 cloves
(minced)
oil3 tbsp
(vegetable or canola oil)
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
ground turmeric0.50 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Prepare the Potatoes

  1. Rinse the cubed potatoes under cold water to remove excess starch, then pat dry with a kitchen towel.
Chef's tip: Removing excess starch helps achieve a crispier texture.

Infuse the Oil

  1. Heat oil in a large, non-stick skillet over medium heat.
  2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Cook the Potatoes

  1. Add minced garlic to the pan and sauté for 1 minute until lightly golden.
  2. Add the cubed potatoes and stir well to coat with the garlic and cumin.
  3. Sprinkle in turmeric, red chili powder, and salt. Mix thoroughly.
  4. Cook the potatoes on medium heat for 20–25 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender inside.
Chef's tip: Avoid overcrowding the pan to ensure even cooking and crispiness.

Finish and Serve

  1. Once cooked, remove from heat and garnish with freshly chopped cilantro.
  2. Serve hot as a side with your favorite Indian meal or enjoy them as a snack.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.