This Jodhpuri Aloo Recipe is a true celebration of bold Rajasthani flavors. With a perfect balance of spice, tanginess, and crunch, it transforms the humble potato into a royal delight. Whether you’re serving it for a festive meal or weekday lunch, this dish never disappoints.
Jodhpuri Aloo Recipe
Try this traditional Rajasthani Jodhpuri Aloo recipe — a spicy, tangy, and flavorful dry potato sabzi packed with bold Indian spices. Perfect with puri, roti, or paratha!
Looking to spice up your regular potato dishes? Give your meals a royal Rajasthani twist with this authentic Jodhpuri Aloo Recipe. Originating from the city of Jodhpur, this dry aloo sabzi is known for its robust masalas, deep flavor, and aromatic tempering.
Unlike your everyday aloo sabzi, Jodhpuri Aloo uses a special blend of whole spices and kasuri methi to create a flavor-packed dish that is both comforting and festive.
For the Aloo:
- 4 medium potatoes (boiled, peeled & cubed)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp mustard seeds
- 1/2 tsp nigella seeds (kalonji (optional))
- A pinch of asafoetida (hing)
- 1 tsp ginger paste
- 2 –3 green chilies (slit or chopped)
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp amchur (dry mango powder)
- 1/2 tsp garam masala
- 1 tbsp crushed kasuri methi
- Salt to taste
- Chopped coriander leaves for garnish
Step 1: Prepare the Potatoes
- Boil potatoes until just cooked (not mushy). Peel and cut into medium cubes. Set aside.
Step 2: Temper the Spices
- Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds, fennel seeds, mustard seeds, and nigella seeds. Let them crackle.
- Add a pinch of asafoetida and green chilies. Sauté for 20–30 seconds.
- Add ginger paste and cook until the raw smell disappears.
Step 3: Add the Masalas
- Lower the flame. Add turmeric, red chili, coriander powder, and salt. Mix well.
- Immediately add the boiled potato cubes and toss gently so that all spices coat the potatoes evenly.
Step 4: Cook & Finish
- Cover and cook on low heat for 4–5 minutes, stirring occasionally.
- Add amchur, garam masala, and crushed kasuri methi. Mix and cook uncovered for 2 more minutes until slightly crisped and dry.
- Garnish with fresh coriander and serve hot.
Serving Suggestions
- This spicy and tangy Jodhpuri Aloo goes well with:
- Poori or paratha
- Ajwain roti or missi roti
- Steamed rice and dal
- Kadhi for a traditional Rajasthani meal
- You can also serve it as part of a festive thali or take it along for travel and picnics—it stays fresh and flavorful!
Health & Taste Balance
- Potatoes are rich in potassium, fiber, and energy—especially when cooked with skin.
- Fennel and cumin help aid digestion and add a subtle sweetness.
- Kasuri methi and amchur provide an earthy, tangy depth that balances the heat of the chilies.
Expert Tips
- Use ghee instead of oil for a richer, traditional flavor.
- Adjust chili and amchur based on your spice tolerance.
- Don’t overboil the potatoes—they should hold their shape.
- Make a double batch—it tastes even better the next day!
Why You’ll Love This Recipe
- Quick & easy – ready in 20 minutes
- Vegan & gluten-free
- Made with everyday ingredients
- Ideal for lunchboxes, picnics, or festive thalis
- Tastes even better the next day!
- Final Thoughts
- This Jodhpuri Aloo Recipe is a true celebration of bold Rajasthani flavors. With a perfect balance of spice, tanginess, and crunch, it transforms the humble potato into a royal delight. Whether you’re serving it for a festive meal or weekday lunch, this dish never disappoints.