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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Jakhiya Aloo

    Published: Mar 14, 2022 | Last Updated On: May 7, 2022 by Neha Mathur

    Jakhiya Aloo

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    Jakhiya Aloo is a delicacy from the Uttarakhand region where potatoes are cooked with a pahadi spice called Jakhiya. Here is how to make this stir fry.

    Here are some more potato recipes that you may like – Aloo Methi, Aloo Baingan, Achari Aloo Masala, Karare Aloo, Til Wale Aloo, Aloo Matar, Rajasthani Jaiphali Aloo, and Aloo Palak.

    Jakhiya aloo served in a bowl.
    Jump to:
    • What Is Jakhiya
    • About This Recipe
    • Ingredients
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    What Is Jakhiya

    Jakhiya are tiny dark brown seeds derived from Jakhiya flowers, a wild edible flowering plant that is found around the world and in many parts of India. It is also known by the names of Asian spider flower, cleome, dog mustard, tickweed, viscid cleome, wild caia, and wild mustard.

    Almost all the parts of Jakhiya plant are used in making traditional medicines and treating diseases.

    Jakhiya Seeds are a popular ingredient in the cuisine of Uttarakhand and are used to temper the dishes. They resemble black mustard seeds but are quite different when it comes to their flavor and texture.

    They give a beautiful earthy aroma and a nutty crunchy taste, that makes even a simple stir fry so delicious.

    Jakhiya seeds are used to temper simple dry dishes such as potatoes, vegetables, or pahadi greens such as palak, rye (mustard), mooli ke patte, amaranth, etc. It can also be used to temper dals and pulao.

    Jakhiya kept in a bowl.

    Where To Find Jakhiya

    Jakhiya can be found in some of the local grocery stores of Uttarakhand, so get your hands on it if you are traveling to the state.

    Due to the growing popularity of Uttarakhandi cuisine, many online portals such as Amazon have started selling this local spice too.

    How To Store Jakhiya Seeds

    Jakhiya lasts for almost a year when stored in a closed container at room temperature. You can refrigerate them to increase their shelf life even more.

    About This Recipe

    Jakhiya Aloo is a traditional dish from Uttarakhand where baby potatoes are flavored with a pahadi spice called jakhiya and a few more simple ingredients.

    It is vegan, delicious, and comes together in just 15 minutes.

    This recipe can be made in multiple ways and each house has its own way of making it. Some make it with boiled potatoes and some make it with regular potatoes cut into cubes. The spices that are added to it also vary from home to home.

    In this post, I am sharing a recipe that I learned from the caretaker of the Airbnb house that we stayed in at Almora.

    Jakhiya aloo is mostly served as a snack with tea and pahadi raita. You can also serve it as a side dish with phulka and dal.

    It is a great dish to pack for lunch boxes with paratha.

    Ingredients

    Potatoes – You can use baby potatoes or regular potatoes to make this stir fry.

    Jakhiya – A pahari spice that adds a unique nutty crunch and earthy aroma to the sabzi.

    Oil – Use mustard oil for the traditional taste. If it’s not available, then use vegetable oil.

    Others – You will also need asafetida (hing), garlic, dry red chilies, salt, lime juice, and cilantro (coriander leaves).

    Skip adding asafetida to make the sabzi gluten-free.

    Storage Suggestions

    Jakhiya Aloo will last for 3-4 days when stored in a clean and dry air-tight container in the fridge. Reheat in a pan or microwave until nice and warm before serving.

    You Might Also Like

    • Paneer Hara Pyaz (Paneer Green Onion Curry)
    • Hyderabadi Bhindi Ka Salan (Tangy Spicy Okra Curry)
    • Mathura Ke Dubki Wale Aloo
    • Nawabi Paneer

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Jakhiya Aloo is a delicacy from the Uttarakhand region where potatoes are cooked with a pahadi spice called Jakhiya. Here is how to make this stir fry.

    Jakhiya Aloo Recipe

    Jakhiya Aloo is a delicacy from the Uttarakhand region where potatoes are cooked with a pahadi spice called Jakhiya. Here is how to make this stir fry.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 161kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons mustard oil
    • 1 tablespoon Jakhiya
    • ¼ teaspoon asafetida (hing)
    • 2 teaspoons chopped garlic
    • 2-3 dry red chilies (broken into small pieces)
    • 1 pound baby potatoes (500 g, halved and skin on)
    • 1 teaspoon salt (or to taste)
    • 1 teaspoon lime juice
    • ½ cup finely chopped cilantro (coriander leaves)
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    Instructions

    • Heat oil in a pan over medium-high heat
    • Once the oil is hot, add jakhiya and asafetida and let them crackle for 4-5 seconds.
    • The oil should be nicely hot for the jhakiya to crackle properly and release all its flavors in the oil.
    • Add the garlic and dry red chilies and saute for 20-30 seconds until the garlic is golden brown.
    • Add the potatoes and salt and mix well.
    • Add 2-3 tablespoon of water and reduce the heat to low.
    • Cover the pan with a lid and cook for 15-20 minutes until the potatoes are tender. Toss a few times while cooking.
    • Once the potatoes are cooked well, add lime juice and coriander and mix well. 
    • Check for salt and add more if needed.
    • Serve hot.

    Notes

    Skip adding asafetida to make the sabzi gluten-free.
    Use regular potatoes cut into 1-inch cubes if baby potatoes are not available.

    Nutrition

    Calories: 161kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 590mg | Potassium: 557mg | Fiber: 3g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 56mg | Calcium: 20mg | Iron: 1mg
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