Jodhpuri Aloo

Name: Jodhpuri Aloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 500 g potato (medium, boiled, peeled and halved); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch asafoetida; 2 pcs green chili (slit); 1 inch ginger (grated); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp fennel seeds (lightly crushed); 1 pinch garam masala; 0.5 tsp salt; 1 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(32)

TASTE SCORE

8/10

A spicy Rajasthani potato curry with bold chili, tangy yogurt, and warm whole spices. It has a rich, rustic flavor and a thick gravy that goes especially well with puri, paratha, or simple rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

190 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil and prepare the potatoes.
Boil the potatoes until just tender, then peel and halve them. Whisk the yogurt in a bowl so it is smooth and ready to add.
TIPDo not overboil the potatoes or they may break apart in the gravy.
temper · ~2 min
Heat the oil and crackle the whole spices.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and mustard seeds and let them crackle.
3.Add asafoetida, crushed fennel seeds, green chili, and grated ginger.
4.Cook for 30 to 40 seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~3 min
Cook the spice base.
Lower the heat and add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Stir quickly, then add the whisked yogurt and keep stirring until the mixture looks smooth and slightly thickened.
TIPAdding yogurt on low heat and stirring continuously helps prevent curdling.
simmer · ~15 min
Simmer the potatoes in the gravy.
1.Add the boiled potatoes and coat them well in the masala.
2.Pour in hot water and mix gently.
3.Bring to a gentle simmer and cook uncovered until the gravy thickens and clings to the potatoes.
4.Stir once or twice to keep the potatoes from sticking.
garnish
Finish with coriander leaves.
serve
Serve hot with puri, paratha, or rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use potatoes that are just boiled through; overly soft ones will crumble once simmered in the yogurt gravy.
2
Lightly crush the fennel seeds right before tempering so they release sweetness without turning gritty in the curry.
3
Lower the heat before adding the powdered spices and yogurt, or the masala can scorch and the yogurt may split.
4
Add only hot water to the pan; cold water can tighten the yogurt mixture and slow the gravy from coming together.
5
Simmer uncovered until the masala lightly coats the potato halves rather than looking soupy; this dish is best with a clingy gravy.
6
If making ahead, reheat gently on low heat and add a splash of hot water to loosen the gravy, which thickens as it sits.

RECIPE VARIATIONS