Jaiphali Aloo: Make This Rajasthani Recipe Under 15 Minutes For A Quick Lunch


The lunch hour is the designated time of the day when no amount of work can come in our way because everybody knows that food gets priority over work! We spend most of our day attending meetings, writing emails or doing assignments. Throughout the day, we barely get the time to take a break; therefore, we all look forward to lunch. The work day lunch has to be something delicious, yet simple; a dish that can easily be prepared in few minutes so that we don’t waste time or energy. A vegetable like aloo ki sabzi makes for the perfect lunch on a weekday as in a few easy steps we can get a delicious sabzi that’ll make you drool! And, we have a delicious aloo ki sabzi for you! It is rajasthani jaiphali aloo.

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Jaiphali aloo is a simple and masaledaar dry aloo sabzi that can be prepared in 15 minutes! This unique aloo ki sabzi stands out from the other as it uses nutmeg (jaiphal) and fennel seeds (saunf) to add an earthy flavour to the masaledaar aloo.


This sabzi has saunf and jaiphali.

Jaiphali Aloo Recipe: How To Make Rajasthani Jaiphali Aloo

Slice the potatoes and boil them in salted water. Make sure the potatoes don’t get mushy. Drain the potatoes. Heat ghee in a pan, add the cumin seeds, chopped ginger and chopped green chillies. Let it cook for a while. Next, add the potatoes and season them with pepper, coriander powder, nutmeg (jaiphal) and salt. Fry the potatoes in the masala. Garnish the potatoes in coriander leaves and lemon juice.

Click here for the step-by-step recipe of Rajasthani Jaiphali Aloo.

Serve this masaledaar aloo ki sabzi with roti for a simple yet wholesome meal. You can also pair it with your choice of dal and chawal.

Sounds easy, right? Make this Rajasthani jaiphali aloo at home and impress your family with your culinary skills. Do tell us in the comments section how you liked this recipe.


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