Rajasthani Jaiphali aloo is a potato stir fry made by cooking potato chunks with ground nutmeg. Serve it with roti or dal rice for a hearty Indian meal.
Ingredients:
- 0.6 pound potatoes (peeled and cubed)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped green chili peppers
- 1 teaspoon ground nutmeg (jaiphal)
- 1 teaspoon ground fennel (saunf)
- 1 teaspoon coriander powder
- Salt (to taste)
- 1 teaspoon lime juice
- 1 tablespoon chopped cilantro (coriander)
Instructions:
- 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) peeled and cubed potatoes. Cook until the potatoes are tender (10-12 minutes).
- Drain the water and set the potatoes aside.
- Heat 2 tbsp vegetable oil in a skillet over medium-high heat.
- When the oil is hot, add 1 tsp cumin seeds and let them crackle for 3-4 seconds.
- Add 1 tsp grated ginger and 2 tsp chopped green chili peppers and and fry for 6-8 seconds.
- Now add the cooked potatoes along with 1 tsp ground nutmeg, 1 tsp ground fennel, 1 tsp coriander powder, and salt to taste and fry for 3-4 minutes.
- Add 1 tbsp lime juice and mix well.
- Garnish with 1 tbsp chopped cilantro and serve hot with dal and phulka.
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