Rajasthani Jaiphali Aloo

5 from 2 votes

Rajasthani Jaiphali Aloo is a potato stir fry made by cooking potato chunks with ground nutmeg. Serve it with roti or dal rice for a hearty Indian meal (vegan, gluten-free).

Jaiphali aloo served in a bowl.
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About Jaiphali Aloo

Jaiphali Aloo is a simple yet flavorful recipe from the state of royals, Rajasthan. It is made with potato chunks stir-fried along with ground nutmeg (jaiphal).

This simple potato dish comes together in under 30 minutes using simple ingredients and is perfect for everyday India-style meals or to pack for lunch boxes.

Rajasthani jaiphali aloo recipe is vegan and gluten-free. You can easily double or triple it.

Potato is one of those ingredients that everyone loves. I am sharing a few more potato recipes that can be prepared for your everyday meals.

Ingredients

Jaiphali aloo ingredients 1
Jaiphali aloo ingredients 2

Potatoes – Potatoes are peeled, cubed, and boiled in water until tender. They are then tempered with the other ingredients. You can try this sabzi with sweet potatoes instead of regular potatoes for a healthier alternative, but it will have a slightly sweet taste.

Note – Keep the peeled, cubed potatoes soaked in water until ready to use; otherwise, they will turn black from oxidation.

Oil – You can use any neutral-flavored cooking oil used at home for regular everyday cooking. Canola oil, light olive oil, sunflower oil, etc are some options.

Spice Powders – This sabzi is lightly flavored with ground nutmeg (jaiphal), ground fennel (saunf), and coriander powder. The use of ground nutmeg and ground fennel adds a warm and earthy flavor, which makes this aloo sabzi different and unique.

Others – You will also need cumin seeds, fresh ginger, green chilies, salt, freshly squeezed lime juice, and cilantro (fresh coriander leaves) to enhance the taste of jaiphali aloo recipe.

How To Make Jaiphali Aloo

Heat 4-5 cups of water in a saucepan over high heat, and once it comes to a boil, add 0.6 lb (300 g) of peeled and cubed potatoes (½-inch cubes).

Potato cubes added to boiling water.

Cover the pan with a lid and cook until the potatoes are tender (10-12 minutes).

Pan covered with a lid.

Drain the water and set the potatoes aside.

Heat 2 tablespoon of any neutral-flavored cooking oil in a skillet over medium-high heat.

Oil heating in a skillet.

When the oil is hot, add

  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 2 teaspoon chopped green chilies

and saute for 6-8 seconds.

Cumin seeds, ginger and chilies added to the skillet.

Now add the cooked potatoes along with

  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground fennel
  • 1 teaspoon coriander powder
  • 1 teaspoon salt

and cook for 3-4 minutes.

Cooked potatoes and spices added to the skillet.

Add 1 tablespoon freshly squeezed lime juice and mix well.

Check for salt and add more if needed.

Garnish with 1 tablespoon chopped cilantro and serve hot with dal and phulka.

Ready Jaiphali aloo.

Serving Suggestions

Rajasthani jaiphali aloo tastes great with Phulka, Plain Tawa Paratha, or Lachha Paratha.

You can also serve it with Tandoori Roti, Missi Roti, or any other Indian bread that you prefer.

I also like to serve it on the side with the comforting meal of a simple dal and rice.

Storage Suggestions

This aloo sabzi will easily last in the refrigerator for 3 to 4 days. Once it cools down properly, store it in an airtight container. You can reheat it in a pan or microwave until it is nice and warm.

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Rajasthani Jaiphali aloo is a potato stir fry made by cooking potato chunks with ground nutmeg. Serve it with roti or dal rice for a hearty Indian meal.
5 from 2 votes

Rajasthani Jaiphali Aloo Recipe

Rajasthani Jaiphali Aloo is a potato stir fry made by cooking potato chunks with ground nutmeg. Serve it with roti or dal rice for a hearty Indian meal.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people

Ingredients 

  • 0.6 pound potatoes (300 g, peeled and cubed (½-inch cubes))
  • 2 tablespoons neutral-flavored cooking oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 2 teaspoons chopped green chilies
  • 1 teaspoon ground nutmeg (jaiphal)
  • 1 teaspoon ground fennel (saunf)
  • 1 teaspoon coriander powder
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly squeezed lime juice
  • 1 tablespoon chopped cilantro (fresh coriander leaves)
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Instructions 

  • Heat 4-5 cups of water in a saucepan over high heat and once it comes to a boil, add potatoes.
  • Cover the pan with a lid and cook until the potatoes are tender (10-12 minutes).
  • Drain the water and set the potatoes aside.
  • Heat oil in a skillet over medium-high heat.
  • When the oil is hot, add cumin seeds, ginger, and green chilies and saute for 6-8 seconds.
  • Now add the cooked potatoes along with ground nutmeg, ground fennel, coriander powder, and salt, and cook for 3-4 minutes.
  • Add lime juice and mix well.
  • Check for salt and add more if needed.
  • Garnish with cilantro and serve hot with dal and phulka.

Video

YouTube video

Notes

Adjust the amount of green chilies according to your heat preferences.
Keep the peeled cubed potatoes soaked in water until ready to use otherwise they will turn black from oxidation.

Nutrition

Calories: 115kcal, Carbohydrates: 12g, Protein: 1g, Fat: 7g, Saturated Fat: 6g, Sodium: 5mg, Potassium: 300mg, Fiber: 2g, Sugar: 1g, Vitamin A: 10IU, Vitamin C: 14mg, Calcium: 13mg, Iron: 1mg
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5 from 2 votes (2 ratings without comment)

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