Looking for a quick potato recipe with a Rajasthani twist to it? Check out this Jaiphali Aloo recipe for those mid-day work-from-home cravings.

Begin by gathering your ingredients. To cook for two servings, you will need two medium sized potatoes, 1-2 teaspoons of desi ghee, half a tablespoon of cumin, 2 tablespoons of finely chopped ginger, 4 finely chopped green chillies, a tablespoon of white pepper and nutmeg powder, half a tablespoon of coriander powder, and half a lemon (juiced).

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To start cooking, slice both the potatoes and soak them in water for 5 minutes or so. Then, boil them in salt water. Drain the potatoes and make sure they don’t get too mushy, or else they’ll break easily. Take a pan, heat some ghee, and add cumin seeds, chopped ginger and green chillies. Let the spices cook well on the pan. Then, add your potatoes and season them well with pepper, coriander powder, nutmeg, and a pinch of salt. Fry the potatoes in the seasoning. Finally, garnish the cooked recipe with some coriander leaves and lemon juice. Mix the dish well, serve hot, and enjoy.

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You can serve this dish along with a chapati or paratha for a savoury lunch. You can also pair it with lentils and rice.

Jaiphal, which means nutmeg in Hindi, is an interesting twist to regular aloo dishes. This simple yet tangy dish is easy and quick to prepare. The nutmeg and fennel seeds add an earthy oomph to the meal.

Potatoes, or aloo, are an essential in Indian cuisine. The versatile vegetable can turn into a French fry on one day and into a dum aloo on the next. Whether you like snacks or full course meals, potatoes come in every shape and form. This Rajasthani potato recipe is a great way to experiment with this versatile vegetable.