Jhatpat Aloo Dry Sabzi with Lime and Spices

Jhatpat aloo dry sabzi with lime and spices – a side dish that can be put together in just a few minutes if you have boiled potatoes on hand. The dish gets its distinctive flavor from a homemade spice blend, which you can make ahead and store for use over time.

Carry jhatpat aloo dry in the lunchbox with jeera rice, or serve it on the side with pooris.

You Need:

• Potatoes – 3 large or 4 medium
• Green chilies – 2 (more if you want it hotter)
• Mustard-fenugreek masala – 1.5 teaspoons
• Garlic – 10-12 small cloves (~a tablespoon when crushed)
• Turmeric powder – 1/2 teaspoon
• Lime juice – 1 tablespoon
• Mustard seeds – 1/2 teaspoon
• Mustard oil – 1 tablespoon

How To Make Jhatpat Aloo Dry Sabzi with Lime and Spices:

1. Boil the potatoes

Boil the potatoes in water, with skin on, till they are tender enough for easy peeling without being mushy. In an Indian-style pressure cooker, this will take a whistle on high heat, then another five minutes on low heat.

Let the potatoes cool till you can handle them comfortably. Peel and chop or crumble roughly.

2. Prep the spices

While the potatoes boil, prepare the other ingredients.

Finely chop and crush the garlic cloves.

Make the mustard and fenugreek spice blend as outlined here: mustard-fenugreek masala.

Slit the green chilies.

3. Put it all together

Heat a tablespoon of mustard oil in a thick bottomed pan.

When the oil is hot, add to it mustard seeds and follow with chopped/crushed garlic.

When the garlic turns golden, add half a teaspoon of turmeric powder to the oil. Stir, add slit green chilies, mustard-fenugreek masala and finally the chopped/crumbled potatoes.

Sprinkle salt to taste and mix it all together.

Cover and cook on medium-high heat for 5-6 minutes, stirring every other minute.

Switch off the heat, let the pan stand covered for another minute or two. [Doing so helps to loosen the potatoes that stick to the bottom of the pan – no labored scraping needed.]

Sprinkle freshly squeezed lime juice over the potatoes.

Jhatpat aloo dry sabzi with lime and spices is ready.

Serve alongside rice/chapatis, dal and curry.

In the pic below: jhatpat aloo dry sabzi with chapatis, plain dahi, kala chana curry, tinda masala.

Notes:

Try some offbeat potato recipes for an Indian dinner.

Put mustard-fenugreek masala to wider use – try the spice blend in: