Fry Aloo is a simple and comforting dish to make, and adding leftovers can take on a whole new flavor. As we did with the Fry Aloo With Corned Beef and Fry Aloo With Stewed Pork, how can one forget the more recent Fry Aloo With Okra I did as part of our #meatfreemonday series?
You’ll Need…
2 + tablespoons olive oil
1 medium onion (sliced)
8 cloves garlic (smashed)
1/2 teaspoon salt (adjust)
1/2 Scotch Bonnet pepper (optional)
5 medium potatoes (sliced thin)
leftover fried Corned Mutton
Notes! I used the leftover fried corned mutton from the 3-part mini-series I did on YouTube. In the video below, I explained how this step is unnecessary and that you can use the corned mutton directly from the can. Other tips were shared in that video, so I recommend following along with it. If making this dish gluten-free, please review the list of ingredients to ensure they meet your specific gluten-free dietary needs. Cooking Corned Mutton: A Step-by-Step Guide.
After peeling and slicing the potatoes, rinse them in cool water to remove the excess starch and drain well.
Fry Aloo is notorious for requiring a lot of oil in cooking. However, if you use a non-stick pan, you can cut back a bit. In the ingredient list, I mentioned two tablespoons of olive oil (use any oil you prefer), but you may need double that if you use a regular pan/pot.
Heat the oil in a wide pan. Add the sliced potato (aloo) and stir well. Top with the onion, garlic, salt, black pepper, and garlic. Stir well.
You may place a lid on the pan for the first 10 minutes of cooking to help create steam and cook the potatoes without burning. Please use medium/Low heat.
After twenty minutes (remember to stir often to prevent burning and achieve a lovely golden colour), create a space in the center of the pan and add the leftover fried mutton. Heat for 3 minutes, then mix in with the tender potato pieces.
Turn the heat up so the finished dish is not soggy, but stay close and stir often.
At this point, you’ll taste and adjust the salt to your liking. In my case, I turned off the stove at the thirty-minute mark.
Enjoy with hot Sada Roti. Personally, I enjoy this dish more when there’s a slight crust on the edges of the potato.
Source:caribbeanpot.com
