Black Pepper Potatoes - Stir Fried Pepper Aloo
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.
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.