The humble potato, a staple in countless Indian kitchens, is getting a vibrant and nutritious makeover. Researchers have developed a new purple variety that promises not just a pop of colour on your plate but a host of health benefits.
Meet Kufri Jamunia: A Breakthrough in Indian Agriculture
The Indian Council
of Agricultural Research–Central Potato Research Institute (ICAR-CPRI) in Shimla has unveiled a remarkable new potato variety named 'Kufri Jamunia'. Officially released in 2024, this isn't just any potato; it's a biofortified crop with deep purple skin and, uniquely, purple flesh throughout. This development is part of a strategic effort to combat 'hidden hunger'—a form of malnutrition where people consume enough calories but lack essential micronutrients. Kufri Jamunia follows previous coloured varieties like the purple-skinned Kufri Neelkanth (2018) and the red-skinned Kufri Manik (2021), but it is the first from the institute to feature purple flesh, ensuring its nutritional benefits are not just skin-deep.
A Nutritional Powerhouse
The striking purple colour of Kufri Jamunia comes from a high concentration of anthocyanins, the same powerful antioxidants found in blueberries and blackberries. These compounds are celebrated for their health-promoting properties, including anti-inflammatory and antioxidant effects. Research suggests anthocyanin-rich foods may contribute to better heart health, including lower blood pressure. Beyond antioxidants, Kufri Jamunia is biofortified with higher levels of Vitamin C, iron, and zinc compared to conventional varieties, making it a nutrient-dense choice for consumers. Studies on purple potatoes in general have also indicated they may have a lower impact on blood sugar levels compared to white potatoes.
A Promising Prospect for Farmers
For India's farmers, Kufri Jamunia represents a significant new opportunity. It is a high-yielding variety, producing between 32 to 35 tonnes per hectare under recommended cultivation practices. In station trials, yields have reached as high as 49 tonnes per hectare. The variety is a medium-maturing crop, ready for harvest in about 90-100 days, and is recommended for cultivation across the North Indian plains, including states like Punjab, Haryana, Uttar Pradesh, and Bihar. Furthermore, it boasts good storability with a moderate dormancy period of six to eight weeks, which means the tubers don't sprout quickly after harvest, reducing post-harvest losses and making it commercially attractive.
From the Lab to Your Plate
The development of Kufri Jamunia is a milestone for ICAR–CPRI, reflecting a dedicated push towards creating 'functional foods' that offer benefits beyond basic nutrition. Its mealy texture and pleasant flavour make it highly versatile in the kitchen. It is suitable for a wide range of traditional Indian dishes like curries and parathas, but also opens up new possibilities for innovative food products like colourful snacks, bakery items, and even nutrient–rich potato flour. While the variety was officially released in 2024, certified seeds were still scarce as of early 2026, which is typical for a newly introduced crop. However, its strong performance in trials and high consumer appeal suggest it is poised to become a popular choice as availability increases.
