€2.50 €500.00/kg
Aloo ke jakhiya - Jakhiya-tempered sautéed potatoes
Aloo ke jakhiya is an iconic pahari dish from Uttarakhand, in the Indian Himalayas. Golden potatoes sautéed with jakhiya seeds crackled in hot oil: simple, vegan and irresistibly crunchy. Jakhiya, a wild cousin of the caper, replaces mustard here and gives this mountain dish its inimitable nutty note.
15 min
Preparation
20 min
Cooking
4
Servings
Easy
Difficulty
Ingredients
- For the potatoes
- Waxy potatoes: 600 g
- Mustard oil (or neutral oil): 3 tablespoons
- Salt: to taste
- For the tempering (tadka)
- Jakhiya seeds: 1 tablespoon
- Ground turmeric: 1/2 teaspoon
- Red chilli powder: 1/2 teaspoon
- Fresh chopped coriander: 2 tablespoons
- Lemon juice: a squeeze
Instructions
-
1
Prepare the potatoes: peel the potatoes and cut them into 2 cm cubes. Rinse them, then pat them thoroughly dry so they brown well.
-
2
The tempering (tadka): heat the oil in a large pan over high heat. Once it is really hot, drop in the jakhiya seeds. They should crackle and release their nutty aroma within seconds. Take care not to burn them.
-
3
The cooking: add the potato cubes straight away and coat them in the fragrant oil. Sprinkle in the turmeric and chilli, season with salt, then stir gently.
-
4
The browning: cover and cook over medium heat for 12 to 15 minutes, stirring now and then, until the potatoes are tender inside and golden at the edges.
-
5
The finishing touch: turn off the heat, add a squeeze of lemon juice and the fresh coriander. Serve hot, with a dal or a simple flatbread.
Tips
💡 Jakhiya is the signature of Uttarakhand's pahari cooking. These tiny seeds, wild cousins of the caper, crackle like mustard seeds but bring a crunchy texture and a unique nutty taste.
Choose waxy potatoes: they hold their shape while cooking and won't collapse into mash.
Mustard oil deepens the dish's authenticity; heat it to smoking point, then lower the heat slightly before adding the seeds.
Our jakhiya seeds come from smallholder farms in the Himalayas.
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