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Jaiphali Aloo

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Jaiphali Aloo
  • Cook Time:
  • This dish comes straight from the joyful state of Rajasthan. Potatoes cooked in mild flavors of nutmeg, coriander, saunf and cumin.


  • 2 medium sized potatoes

  • For the Masala:
  • 1 1/2 Tbsp desi ghee
  • 1/2 tsp cumin
  • 2 Tbsp chopped ginger
  • 4 green chillies, chopped
  • 1 tsp white pepper
  • 1 tsp nutmeg powder
  • 1/2 tsp coriander seed powder
  • Juice of 1/2 lemon


  1. Slice the potatoes (any shape, here the chef cut it into a starry shape).
  2. Soak them in water for a about 5 minutes.
  3. No boil them in salted water.
  4. Once the water comes to a boil put in the potatoes and let them boil till they are almost cooked.
  5. Be careful not to overcook this too much else the potatoes shall break.
  6. Once done drain them out.
  7. In a pan add the desi ghee and all the masalas. Be careful not to overcook the masalas.
  8. Now add the potatoes to it.
  9. Add a pinch of salt.
  10. Add the finishing spices, white pepper, nutmeg and coriander seed powder.
  11. Give this a quick stir.
  12. Add some coriander leaves and lemon juice.
  13. Mix well and serve hot.