Aloo Ke Gutke Recipe
Aloo Ke Gutke (Pahadi Aloo Gutuk) is a traditional snack or side dish from Uttarakhand, India. It consists of potato cubes cooked with spices. Here’s how to make it.
Here are some more aloo recipes that you may like: Til Wale Aloo, Achari Aloo, Rajasthani Jaiphali Aloo, and Aloo Methi Sabzi.
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My parents were posted in Almora for two years. On our road trips to the plains, we would stop at local roadside chai shops. All these shops served aloo ke gutke with pahadi kheer ka raita as snacks. It was a unique yet delicious combination. When I started cooking, I searched for recipes to recreate this dish, and after a few trial-and-error attempts, I was able to replicate the same taste we enjoyed on those road trips. I am sharing the recipe with you all.
About Aloo Ke Gutke
Aloo means “potatoes,” and Gutke means “pieces” in the Kumaoni dialect. Pahadi Aloo Ke Gutke (Aloo Gutuk) is a dish of chunky potato pieces stir-fried with basic Indian spice powders.
It is a popular Kumaoni dish (from the Indian state of Uttarakhand) served as a side dish with mandua ki roti, dal, bhatt chutney, and Pahadi Kheere Ka Raita.
Many roadside eateries in the Kumaon region serve these stir-fried potatoes as a tea-time snack, along with green chutney, raita, and hot tea.
This easy-to-make potato dish comes together in under 20 minutes using simple ingredients.
Aloo Gutuk are traditionally made in a cast-iron kadai, which gives them a slightly darker color and a peculiar taste.
Ingredients
Potatoes – If possible, use the Pahadi variety of potatoes. These potatoes have a hint of sweetness, adding a unique flavor.
If not, regular potatoes also work great for this potato stir-fry recipe. If you use baby potatoes, just cut them in half for this recipe.
Spice Powders – You will need basic aromatic spices such as turmeric powder, red chili powder, and coriander powder.
Oil – For a traditional taste, use mustard oil. If it’s not available, use any cooking oil.
Others – You will also need brown mustard seeds, cumin seeds, dried red chilies, green chilies, salt, and fresh cilantro (also known as coriander leaves).
Jambu is a local spice and a traditional ingredient in the pahari aloo gutke recipe in the Kumaoni region. Its peculiar taste is somewhere between onion and chives. Skip it, like I did, if it’s not easily available.
If available, add ½ teaspoon along with the cumin seeds.
Traditionally, aloo gutuk is made from a special variety of local mustard seeds known as lai or bachha rai; however, regular mustard seeds can also be used.
Adjust the green chilies depending on your taste. Do not skip fresh coriander; it adds a refreshing taste and a pop of green to the stir fry.
How To Make Aloo Gutuk
Cook The Potatoes
Wash 300g of potatoes and add them to a pressure cooker, along with 2 cups of water.
Pressure cook for 2 whistles on high heat.
Remove the cooker from the heat and allow the pressure to release naturally.
Cool the potatoes and then remove their skin.
You can also cook the potatoes in an Instant Pot. Add them to an instant pot with 2 teaspoons of salt and ¼ cup of water. Press PRESSURE COOK and set the timer for 2 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Drain the water.
Make The Sabji
Step 1: Cut the potatoes into ½-inch cubes or small pieces.
Step 2: Heat 2 tablespoon mustard oil in a cast-iron skillet over medium-high heat.
Step 3: Add the following ingredients once the oil is hot, and saute for 8-10 seconds.
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon jambu (optional)
- 2 whole dry red chilies
- 1 teaspoon chopped green chilies
Step 4: Add the cubed boiled potatoes and mix until well combined.
Step 5: Add the following spice powders and mix well.
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon salt
Step 6: Reduce the heat to low.
Step 7: Cover the skillet with a tight-fitting lid and let the potatoes cook until they are tender, with brown and charred marks appearing (12-15 minutes). Stir a few times while cooking.
Step 8: Check for salt and add more if needed.
Step 9: Garnish the potatoes with cilantro and serve hot.
Storage Suggestions
You can store aloo ke gutke for 3-4 days in an airtight container in the refrigerator. Reheat in a pan or microwave before serving.
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Aloo Ke Gutke Recipe (Pahadi Aloo Gutuk)
Ingredients
- 300 grams potatoes
- 2 tablespoons mustard oil (or any other cooking oil)
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon jambu spice (optional)
- 2 whole dry red chilies
- 1 teaspoon chopped green chilies
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Potatoes
- Wash the potatoes and add them to a pressure cooker along with 2 cups of water.
- Pressure cook for 2 whistles on high heat.
- Remove the cooker from heat and let the pressure release on its own
- Cool the potatoes and then remove their skin
- Note – You can also cook the potatoes in an instant pot. Add them to an instant pot with 2 teaspoons salt and ¼ cup water. Press PRESSURE COOK and set the timer for 2 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Drain the water.
Make The Sabji
- Cut the potatoes into ½-inch cubes.
- Heat oil in a cast-iron skillet over medium-high heat.
- Once the oil is hot, add mustard seeds, cumin seeds, jambu, dry red chilies, and green chilies, and saute for 8-10 seconds.
- Add the cubed potatoes and mix well.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt, and mix well.
- Reduce the heat to low.
- Cover the skillet with a tight-fitting lid and let the potatoes cook until tender, and brown charred marks appear on them (12-15 minutes). Stir a few times while cooking.
- Check for salt and add more if needed.
- Garnish the potatoes with cilantro and serve hot.
Love this dish