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.
Servings: 4 people
Ingredients
- 2 tablespoons mustard oil or any other cooking oil
- 1 tablespoon Jakhiya
- ¼ teaspoon asafetida (hing) skip for gluten-free
- 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 freshly squeezed lime juice
- ½ cup finely chopped cilantro (fresh coriander leaves)
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.
- Note - 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
