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A fiery and tangy potato curry from the heart of Rajasthan. Baby potatoes are simmered in a rich, yogurt-based gravy packed with aromatic whole spices. A perfect side for puris or rotis.
For 4 servings
Prepare the Potatoes
Create the Yogurt Base
Sauté the Potatoes
A fiery and tangy potato curry from the heart of Rajasthan. Baby potatoes are simmered in a rich, yogurt-based gravy packed with aromatic whole spices. A perfect side for puris or rotis.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 248.77 calories per serving with 5.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Temper Spices and Cook the Gravy
Simmer the Curry
Finish and Garnish
For a richer, milder version, stir in 2 tablespoons of fresh cream or cashew paste at the end of cooking.
You can add par-boiled green peas or bell pepper strips along with the potatoes in the final simmering stage.
If you prefer a less tangy curry, you can reduce the amount of dry mango powder or use a less sour curd.
The use of curd (yogurt) provides beneficial probiotics, which are essential for maintaining a healthy gut microbiome and aiding digestion.
Spices like turmeric, cumin, and fennel are known for their anti-inflammatory and digestive properties, contributing to overall wellness.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Yogurt can curdle due to a sudden temperature change or if it's low-fat. To prevent this, always use full-fat yogurt at room temperature, turn the heat to the absolute lowest setting before adding it, and stir continuously and vigorously for the first 2-3 minutes until it's heated through.
Jodhpuri Aloo can be part of a balanced diet. It's a good source of carbohydrates from potatoes and probiotics from yogurt. The spices offer various health benefits. To make it healthier, you can reduce the amount of ghee and ensure you pair it with whole-wheat bread and a side salad.
One serving of Jodhpuri Aloo (approximately 1 cup or 225g) contains around 260-290 calories, depending on the amount of ghee and the fat content of the yogurt used.
Yes, you can substitute the dairy curd with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Also, use oil instead of ghee. The taste and texture will be slightly different but still delicious.
This dish pairs wonderfully with Indian breads like hot puris, chapatis, parathas, or bajra roti (pearl millet flatbread) for an authentic Rajasthani meal.
Absolutely. If you don't have baby potatoes, use 3-4 medium-sized regular potatoes. Boil them, peel, and cut them into 1.5-inch cubes before sautéing.
This recipe goes great with these complete meals
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