Jodhpuri Aloo Recipe | Food Diaries | Zarnak Sidhwa | Desi Food
Check out the Jodhpuri Aloo Recipe in Urdu. Learn how to make best Jodhpuri Aloo Recipe, cooking at its finest by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Jodhpuri Aloo Recipe, ingredients and complete Method.
Jodhpuri Aloo are spicy and flavorful. This unique and easy to make recipe will make you fall in love!
Watch this Masala TV video to learn how to make Jodhpuri Aloo, Paneer kheer and Paneer Recipes. This show of Tarka with Chef Rida Aftab aired on 3 January 2020.
- Baby potatoes boiled 500 gm
- Dry red chilies 2
- Sesame seeds 2tsp
- Cumin seeds 1tsp
- Fennel seeds 1tsp
- Turmeric powder ½ tsp
- kashmiri red chili powder 1tsp
- Red chili flakes 2tbsp
- Dry mango powder 1tsp
- Coriander leaves chopped 2tbsp
- Oil 1tbsp
- Salt to taste
Boil the baby potatoes. Heat oil, add the dry red chilli, cumin seeds, fennel seeds, white sesame seeds and let splutter. Add the red chilli flakes, boiled baby potatoes, kashmiri red chili powder and turmeric powder. Season with salt and mix well. Toss the baby potatoes occasionally from time to time. Slowly roast the potatoes until they are slightly crisp on the outside. This will take around 12-15 minutes. Now, add in the dry mango powder, combine well and switch off the heat. Garnish jodhpuri aloo with coriander leaves, sesame seeds and serve hot.
- Milk 1 liter
- Cottage cheese, crumbled 1 cup
- Saffron strands as required
- Sugar ¼ cup
- Cardamom powder ½ tsp
- Almonds chopped as required
- Pistachios chopped as required
- Silver paper to garnish
Boil the milk until it becomes half its quantity. Add the saffron strands, sugar, cardamom and the crumbled cottage cheese. Simmer until it has thickened. Transfer the paneer kheer in a serving bowl, garnish with almonds and pistachios and silver leaf.
- Milk 3 liters
- Lemon juice ¼ cup
Boil milk. Add in the lemon juice. The milk begins to curdle separating into cheese and whey. Turn off the heat and allow the cheese to rest in the whey for about few minutes. Separate the whey and the chenna using a thin sieve strainer. Drain the excess water and give the paneer a shape. Allow the paneer to continue to drain for about 2 to 3 hours until it becomes firm. Once drained completely, invert it on a flat plate and refrigerate.
Jodhpuri Aloo Recipe in Urdu and English
At Masala TV you can check complete Jodhpuri Aloo Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.