on Mar 14, 2022, Updated May 20, 2024 Here are some more potato recipes that you may like: Aloo Methi Sabzi, Aloo Baingan, Achari Aloo, Karare Aloo, and Til Wale Aloo.
What Is Jakhiya
Jakhiya are tiny dark brown seeds derived from Jakhiya flowers, a wild edible flowering plant found worldwide and in many parts of India. It is also known by the names 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 differ in flavor and texture. They give a beautiful earthy aroma and a nutty, crunchy taste, making 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.
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.
How To Store Jakhiya Seeds
Jakhiya lasts almost a year when stored in a closed container at room temperature. You can refrigerate them to increase their shelf life even more.
About Pahadi Jakhiya Aloo
Jakhiya Aloo is a traditional dish from Uttarakhand. In it, baby potatoes are flavored with a pahadi spice called jakhiya and a few other 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 way of making it. Some make it with boiled potatoes, and some 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. Jakhiya is a pahari spice that adds a unique nutty crunch and earthy aroma to the sabzi. Oil – For the traditional taste, use mustard oil. If it’s not available, use any cooking oil. Others – You will also need asafetida (hing), garlic, dry red chilies, salt, lime juice, and cilantro (fresh coriander leaves). Skip adding asafetida to make the sabzi gluten-free.
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