Fast Curries
You’re in for a treat with this quick and easy Black Pepper Potatoes – Stir Fried Pepper Aloo recipe that’s totally delicious and made at home in under 20 minutes. The dish is slightly spicy and very peppery, so you may want to serve it over white or brown rice or eat it with naan or tortilla to tame the heat. Pepper lands a leading role in this awesome recipe.
What ingredients do I need for Black Pepper Potatoes – Stir Fried Pepper Aloo?
Oil, whole dried red chili peppers, onion, curry leaves, ground coriander, salt, black pepper, red chili powder, potatoes, and water.
How do I make this recipe?
First rinse and peel the potatoes. Then chop them into 3-to-4-inch cubes. Keep the potatoes large so they maintain shape. Second boil them.
I used an instant pot. I put 3 cups water and added the potatoes on the trivet. Additionally, I cooked the potatoes on manual/high pressure mode for 7 minutes and quick released the pressure. You can also boil the potatoes in a pot on the stove top. If cooking in a pot, transfer the potatoes to a pot. Cover the potatoes with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly. Bring to a boil, then reduce to a simmer. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. Check the potatoes in 5 minutes. The potatoes need to be tender. The potatoes should be ready in under 10 minutes.
Now, when it’s time to cook the potatoes, make sure to choose the right pan/skillet. Use one that’s big enough to hold the total amount of potatoes. I typically use a stainless-steel pan/skillet.
COOK –
First, in a large, heavy-bottom skillet, heat oil over medium-high heat. Second, add in onions, red chili pepper, and curry leaves. Third let the onions cook until golden brown. Additionally keep stirring intermittently to prevent the onions from burning. Moreover, when the onions are golden add in salt and spices (Ground coriander, red chili powder) with 2 tablespoons water. Stir well. Once the water dries up add in the potatoes and mix well. Finally add in the crushed black pepper and stir well. Lower the heat and the potatoes cook for a minute or two. Turn off the heat and transfer to a serving bowl.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Black Pepper Potatoes – Stir Fried Pepper Aloo
Ingredients
- 4 tbsp oil
- 5 potatoes, medium, boiled and chopped (4 cups chopped) (1 pound 10.5 oz when whole)
- 1 onion, small (1 cup chopped)
- 10-12 curry leaves
- 2 whole dried red chili peppers
- 1 and 1/2 tsp ground coriander (dhaniya powder)
- 1 and 1/4 tsp salt
- 1 tsp red chili powder (cayenne pepper)
- 2 tbsp water
- 1 tsp ground black pepper
Instructions
Prep
- Rinse and peel the potatoes. Chop them into 3-to-4-inch cubes. Keep the potatoes large so they maintain shape. Boil them. I used an instant pot. I put 3 cups water and added the potatoes on the trivet. Additionally, I cooked the potatoes on manual/high pressure mode for 7 minutes and quick released the pressure. You can also boil the potatoes in a pot on the stove top. The potatoes need to be boiled well. They need to be soft but yet retain their shape and not be mushy. A fork should be easily able to penetrate through them but the shape should be intact.
Cook
- In a large, heavy-bottom skillet, heat oil over medium-high heat.
- Add in onions, red chili pepper, and curry leaves.
- Let the onions cook until golden brown. Additionally keep stirring intermittently to prevent the onions from burning.
- When the onions are golden add in salt and spices (Ground coriander, red chili powder) with 2 tablespoons water. Stir well. Once the water dries up add in the potatoes and mix well. Finally add in the crushed black pepper and stir well. Lower the heat and the potatoes cook for a minute or two. Turn off the heat and transfer to a serving bowl.
