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).
Potato is one of those ingredients that is loved by everyone. 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.
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.
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.
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 that is used at your home for regular everyday cooking. Canola oil, vegetable oil, sunflower, 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).
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 2 tablespoon of any neutral-flavored cooking oil in a skillet over medium-high heat.
When the oil is hot, add 1 teaspoon cumin seeds, 1 teaspoon grated ginger, and 2 teaspoon chopped green chilies and saute for 6-8 seconds.
Now add the cooked potatoes along with 1 teaspoon ground nutmeg, 1 teaspoon ground fennel, 1 teaspoon coriander powder, and 1 teaspoon salt, and cook for 3-4 minutes.
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.
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.
This aloo sabzi 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.
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Rajasthani Jaiphali Aloo Recipe
- 0.6 pound potatoes (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)
- 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.
Did you make this recipe? Let me know!