Jodhpuri Aloo – Rajastani Baby Potato Curry

Jodhpuri Aloo; Baby potatoes tossed in an delectable amalgam of whole spices and spice powders

What is Jodhpuri Aloo?

Jodhpur is a city in Rajastan. And it is very popular for its cuisine. The Ghatias and the Malpuas along with the Ghevar are sheer delights. This Jodhpuri Aloo is a lesser known delicacy. It is a simple, fuss-free, no onion-no garlic dish that comes together in less than 30 mins. 15 mins is all it takes if you have baby potatoes boiled and peeled.

Recipe Notes

This recipe uses Aamchur powder, fennel seeds and sesame seeds. While this may seem like a weird combination, it is this mix that makes this Jodhpuri Aloo outstanding. While I wont recommend skipping the fennel, feel free to give the sesame seeds a miss if you are allergic to them. 

The Aamchur powder is nothing but powdered dehydrated raw mango. It gives a tangy taste to the dish and I highly recommend having some in your kitchen. However, if you do not have this, you can add Chaat Masala or Pani Puri Masala too.

You need not limit the Jodhpuri Aloo experience to just baby potatoes, folks. Feel free to make this lip smacking dish with regular potatoes if you cant source baby spuds. Works just as well.

Making Ahead and Meal Planning

Potatoes do not retain their texture after frying when they cool down. This crispy texture further changes if you refrigerate them. So, for this reason, I will not recommend refrigerating leftovers. Try to make these in limited quantities and finishing them as soon as possible.

A quick way to save time in this recipe will be to boil and peel the potatoes before hand. You can do this 2 days in advance if you plan to make this in a large batch.

Method

Pressure cooking baby potatoes

Wash the baby potatoes well. Combine the potatoes, water and salt in a pressure cooker. Pressure cook for 2 whistles. Let pressure release naturally. When done, open and drain the potatoes in a colander. Let cool. Peel the potatoes and cut them into halves.

Making Jodhpuri Aloo

Heat a cast iron skillet with oil. Add the cumin seeds, sesame seeds, fennel seeds and dry red chili along with the chili flakes. Turn down the flame to the lowest. As soon as the sesame seeds begin crackling and popping, toss in the baby potatoes.

Now, mix well but gently, making sure that the potatoes are coated well with the spices and oil. Continue to fry the potatoes on low flame till they turn golden on the flat side. When done, sprinkle the spice powders and salt. Now, mix the potatoes gently to coat them with the spice powders-salt mix. Cook for 2 to 3 mins on low flame, allowing the potatoes to crisp up further.

When done, garnish with finely chopped cilantro.

Serve Jodhpuri Aloo with rice and Dal.

Explore More Potato Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Jodhpuri Aloo? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Print Recipe

No ratings yet

Jodhpuri Aloo

Jodhpuri Aloo is Rajastani style baby potatoes tossed together in whole spices and spice powders. Vegan. Gluten-free. Sattvic.

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Main Course, Vegetables

Cuisine: North Indian, Rajasthani

Servings: 3

Equipment

• Pressure cooker

Ingredients

For Pressure Cooking Baby Potatoes

• 300 g Baby Potatoes
• 2 c Water
• 2 tsp Salt

For Jodhpuri Aloo

• 1 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1 tsp Sesame seeds
• 1/2 tsp Red chili flakes
• 2 small dry red chili broken
• 1 recipe Boiled and peeled baby potatoes
• 1 tsp Kashmiri Red chili powder
• 1.5 tsp Ground coriander
• 1 tsp Amchur powder
• 1 tsp Salt or to taste

Garnish

• 1 tbsp Finely chopped cilantro

Instructions

Pressure cooking baby potatoes

• Wash the baby potatoes well.
• Combine the potatoes, water and salt in a pressure cooker.
• Pressure cook for 2 whistles.
• Let pressure release naturally.
  
• When done, open and drain the potatoes in a colander. Let cool.
• Peel the potatoes and cut them into halves.
  

Making Jodhpuri Aloo

• Heat a cast iron skillet with oil.
  
• Add the cumin seeds, sesame seeds, fennel seeds and dry red chili along with the chili flakes. Turn down the flame to the lowest.
  
• As soon as the sesame seeds begin crackling and popping, toss in the baby potatoes.
  
• Now, mix well but gently, making sure that the potatoes are coated well with the spices and oil.
  
• Continue to fry the potatoes on low flame till they turn golden on the flat side.
• When done, sprinkle the spice powders and salt.
  
• Now, mix the potatoes gently to coat them with the spice powders-salt mix.
  
• Cook for 2 to 3 mins.
  
• When done, garnish with finely chopped cilantro.
  
• Serve Jodhpuri Aloo with rice and Dal.
  

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!