on May 25, 2021, Updated Oct 02, 2023
About Jaiphali Aloo
Jaiphali Aloo is a simple yet flavorful recipe from the state of royals, Rajasthan. It is made with potato chunks stir-fried along with ground nutmeg (jaiphal). This simple potato dish comes together in under 30 minutes using simple ingredients and is perfect for everyday India-style meals or to pack for lunch boxes. Rajasthani jaiphali aloo recipe is vegan and gluten-free. You can easily double or triple it. Potato is one of those ingredients that everyone loves. I am sharing a few more potato recipes that can be prepared for your everyday meals.
Aloo Vindaloo Aloo Capsicum Aloo Palak Sabzi Aloo Gobi Dum Aloo Aloo Matar Sindhi Aloo Tuk
Ingredients
Potatoes – Potatoes are peeled, cubed, and boiled in water until tender. They are then tempered with the other ingredients. You can try this sabzi with sweet potatoes instead of regular potatoes for a healthier alternative, but it will have a slightly sweet taste. Note – Keep the peeled, cubed potatoes soaked in water until ready to use; otherwise, they will turn black from oxidation. Oil – You can use any neutral-flavored cooking oil used at home for regular everyday cooking. Canola oil, light olive oil, sunflower oil, etc are some options. 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 chilies, salt, freshly squeezed lime juice, and cilantro (fresh coriander leaves) to enhance the taste of jaiphali aloo recipe.
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) of peeled and cubed potatoes (½-inch cubes). 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 2 tablespoon of any neutral-flavored cooking oil in a skillet over medium-high heat. When the oil is hot, add
1 teaspoon cumin seeds 1 teaspoon grated ginger 2 teaspoon chopped green chilies
and saute for 6-8 seconds. Now add the cooked potatoes along with
1 teaspoon ground nutmeg 1 teaspoon ground fennel 1 teaspoon coriander powder 1 teaspoon salt
and cook for 3-4 minutes. Add 1 tablespoon freshly squeezed lime juice and mix well. Check for salt and add more if needed. Garnish with 1 tablespoon chopped cilantro and serve hot with dal and phulka.
Serving Suggestions
Rajasthani jaiphali aloo tastes great with Phulka, Plain 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
This aloo sabzi will easily last in the refrigerator for 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.
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