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Jodhpuri Aloo Recipe – Baby Potato Recipes

Jodhpuri Aloo made using baby potatoes for side dish to serve with rice.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Author: Radhika

Ingredients

  • Baby Potatoes – 1/2 Kgs
  • Cumin seeds – 1 tsp
  • Fennel Seeds – 1 tsp
  • White Sesame Seeds – 1 tsp
  • Chilli flakes – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Whole dry red chillies – 2
  • Asafetida – 2 pinch
  • Thick tamarind extract – 1 tbsp
  • Coriander leaves - to garnish
  • Salt – to taste
  • Oil – 2 tbsp

Instructions

  • Pressure cook baby potatoes in enough water. Peel the skin and keep aside.
  • If some potatoes are too big, just cut them into half and keep aside.
  • Heat oil in a thick bottomed pan.
  • Add asafetida, cumin seeds, fennel seeds, broken whole red chilli, white sesame seeds and let them roast for few seconds.
  • Add potatoes, chilli flakes, coriander powder, red chili powder, turmeric powder, salt and toss well.
  • Add tamarind extract, keep tossing and and cook for 2 min over low flame.
  • Jodhpuri Aloo is ready.
  • Take off the stove, garnish with coriander leaves and serve hot with rice.

Notes

If you don’t have chili flakes, just crush a whole dry red chili in mortar and pestle.