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    Whisk Affair » Recipes » Dal & Curries » Rajasthani Jaiphali Aloo

    Published: May 25, 2021 | Last Updated On: May 31, 2021 by Neha Mathur

    Rajasthani Jaiphali Aloo

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    Jump to 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.

    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.

    Jaiphali aloo served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Jaiphali Aloo?
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    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

    Jaiphali aloo 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.

    Potato cubes boiling in water.

    Heat 2 tablespoon vegetable oil in a skillet over medium-high heat.

    Vegetable oil in a skillet.

    When the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.

    Cumin seeds added to the skillet.

    Add 1 teaspoon grated ginger and 2 teaspoon chopped green chili peppers and and fry for 6-8 seconds.

    Ginger and green chili peppers added to the skillet.

    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.

    Cooked potatoes and spice powders added to the skillet.

    Add 1 tablespoon lime juice and mix well.

    Lime juice added to the skillet.

    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, 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

    • Kashmiri Laal Paneer
    • Aloo Vindaloo
    • Aloo Palak
    • Gobi Musallam

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 115kcal
    Author: Neha Mathur

    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)
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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 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.

    Notes

    Adjust the amount of green chili peppers according to your heat preferences.

    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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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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