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.
Potato is one of those ingredients that is loved by everyone and thus I am sharing a few more potato recipes that can be prepared for your everyday meals – Aloo Vindaloo, Aloo Capsicum, Aloo Palak, Aloo Gobi, Dum Aloo, Aloo Matar and Sindhi Aloo Tuk.
Jump to:
About This Recipe
Jaiphali aloo is a simple yet flavorful vegan recipe from the state of royals, Rajasthan. It is made using potato chunks stir-fried with ground nutmeg (jaiphal).
This simple potato dish comes together in under 30 minutes using simple ingredients, and thus perfect for your everyday meals or even to pack for lunch boxes.
This Rajasthani Jaiphali Aloo is,
- Vegan
- Gluten-Free
- Tasty
- Unique
- Super Easy to make
- Perfect for weekday meals
Ingredients
Potatoes – Potatoes are peeled and cubed and boiled in water until tender. They are then tempered with the other ingredients. For a healthier alternative you can try this sabzi with sweet potatoes instead of regular potatoes, but it will have a slightly sweet taste.
Oil – You can use any vegetable oil that is used at your home for regular everyday cooking.
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 chili peppers, salt, lime juice, and cilantro (coriander) to enhance the taste of jaiphali aloo.
The addition of freshly squeezed lime juice adds a subtle tangy taste which complements the overall taste really well.
Do not forget to add cilantro, as it adds a refreshing taste with a pop of green colour.
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) peeled and cubed potatoes. Cook until the potatoes are tender (10-12 minutes).
Drain the water and set the potatoes aside.
Heat 2 tablespoon vegetable oil in a skillet over medium-high heat.
When the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.
Add 1 teaspoon grated ginger and 2 teaspoon chopped green chili peppers and and fry for 6-8 seconds.
Now add the cooked potatoes along with 1 teaspoon ground nutmeg, 1 teaspoon ground fennel, 1 teaspoon coriander powder, and salt to taste and fry for 3-4 minutes.
Add 1 tablespoon lime juice and mix well.
Garnish with 1 tablespoon chopped cilantro and serve hot with dal and phulka.
Serving Suggestions
Rajasthani jaiphali aloo tastes great with phulka, 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
Jaiphali aloo will easily last in the refrigerator for about 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.
You might also like
Recipe Card
Jaiphali Aloo Recipe
Ingredients
- 0.6 pound potatoes (peeled and cubed)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped green chili peppers
- 1 teaspoon ground nutmeg (jaiphal)
- 1 teaspoon ground fennel (saunf)
- 1 teaspoon coriander powder
- salt (to taste)
- 1 teaspoon lime juice
- 1 tablespoon chopped cilantro (coriander)
Instructions
- 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) peeled and cubed potatoes. Cook until the potatoes are tender (10-12 minutes).
- Drain the water and set the potatoes aside.
- Heat 2 tablespoon vegetable oil in a skillet over medium-high heat.
- When the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.
- Add 1 teaspoon grated ginger and 2 teaspoon chopped green chili peppers and and fry for 6-8 seconds.
- Now add the cooked potatoes along with 1 teaspoon ground nutmeg, 1 teaspoon ground fennel, 1 teaspoon coriander powder, and salt to taste and fry for 3-4 minutes.
- Add 1 tablespoon lime juice and mix well.
- Garnish with 1 tablespoon chopped cilantro and serve hot with dal and phulka.
Did you make this recipe? Let me know!