Aloo fry

Aloo fry

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Aloo fry is a simple stir-fried potato side dish that is the perfect accompaniment to a lentil dish or a roast. I have such fond memories of my mother, Shoneez Marks, making this aromatic potato fry and serving it with her signature lentil or dhal curry.


  • 6 potatoes, thinly sliced
  • salt, to taste
  • ½ t ground turmeric
  • 1 heaped t ground garlic, ginger with red chilli paste
  • 4 T olive oil
  • 1 t whole cumin seeds
  • a handful freshly chopped coriander

Cooking Instructions

1. Rinse the potatoes, pat dry and toss in the salt, turmeric and ground garlic, ginger and red chilli.

2. Heat the oil in a large pan over a high heat. Add the cumin and braise until it starts to darken.

3. Add the marinated potatoes, stir and fry for roughly 5 minutes, then reduce the heat to medium. Sprinkle roughly 2 T water in the pan to allow the potatoes to steam while covered with a lid for 5–8 minutes.

4. Stir the potatoes, ensuring they do not stick, add a few more sprinkles of water, cover with the lid and cook for a further 5 minutes, or until the potatoes are cooked through.

5. Remove from heat, garnish with the fresh coriander and serve warm.

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Photograph: Toby Murphy
Production: Khanya Mzongwana

Saadiyah Hendricks Recipe by: Saadiyah Hendricks
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Saadiyah is a full-time working mom of two girls with a deep passion for all things baking and food. She made her first pot of food at the age of 10 and, with a growing curiosity for experimenting with different bakes, flavours and dishes, started documenting her food journey and sharing recipes on her blog Sadie’s Bubble of Yum 10 years ago.

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