Jaiphali Aloo Recipe
Jaiphali Aloo is a Rajasthani 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).
Servings: 4 people
Ingredients
- 300 grams 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)
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
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
