Pahadi Aloo Ke Gutke (Aloo Gutuk) is a traditional snack or side dish from the state of Uttarakhand in India. It is basically potato cubes cooked with spices. Here is how to make it (vegan, gluten-free).
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About Pahadi Aloo Ke Gutke (Aloo Gutuk)
Aloo means “potatoes” and Gutke means “pieces” in the Kumaoni dialect. Pahadi Aloo Ke Gutke (Aloo Gutuk) is basically chunky potato pieces stir-fried with basic Indian spice powders.
It is a popular Kumaoni dish (a region in the Indian state of Uttarakhand) that is served as a side with meals or as a snack. A lot of roadside eateries in the Kumaon region served these stir-fried potatoes along with Pahadi kheere ka raita as a snack.
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 due to which they are slightly darker in color and have a peculiar taste too.
Aloo gutke are vegan, gluten-free, and uses no onion and no garlic. This recipe can be easily doubled or tripled.
Here are some more aloo recipes that you may like
- Til Wale Aloo
- Achari Aloo Masala
- Rajasthani Jaiphali Aloo
- Aloo Baingan
- Aloo Methi
- Kashmiri Dum Aloo
- Potato Bhaji
- Bombay Potatoes
- Aloo Palak Dry
- Aloo Tuk
Ingredients
Potatoes – If possible, use the Pahadi variety of potatoes that have a hint of sweetness to them which also adds a unique flavor.
If not, regular potatoes work great for this potato stir-fry recipe too. If you are using baby potatoes, just cut them in half to use for this recipe.
Spice Powders – You will need some basic aromatic spices such as turmeric powder, red chilli powder, and coriander powder.
Oil – Make it in mustard oil for the traditional taste. If it’s not available, then use any cooking oil.
Others – You will also need brown mustard seeds, cumin seeds, dry red chillies, green chilies, salt, and cilantro (fresh coriander leaves).
Jambu is a local spice and it is a very traditional ingredient that is added to pahari aloo ke gutke recipe in the Kumaoni region. It has a very peculiar taste which is somewhere in between onion and chives. If it’s not very easily available, feel free to skip it, like I did.
If it’s available, then add ½ teaspoon along with cumin seeds.
Traditionally, a special variety of local mustard seeds known as lai or bachha rai is used to make aloo gutuk but you can use regular mustard seeds too.
Adjust the green chilies depending on your taste. Do not skip fresh coriander, as it adds a refreshing taste and a pop of green to the stir fry.
How To Make Aloo Ke Gutke
Cook The Potatoes
Wash 10 oz (300 g) 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 heat and let the pressure release on its own.
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 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 or small pieces.
Heat 2 tablespoon mustard oil in a cast-iron skillet over medium-high heat.
Once the oil is hot, add
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon jambu (optional)
- 2 whole dry red chilies
- 1 teaspoon chopped green chilies
and saute for 8-10 seconds.
Add the cubed boiled potatoes and mix well.
Add
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon salt
and mix well.
Reduce the heat to low.
Cover the skillet with a tight-fitting lid and let the potatoes cook until they are 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.
Serving Suggestions
Aloo Gutke is popularly served as a side dish with mandua ki roti, dal, bhatt chutney, and Pahadi kheere ka raita.
This pahari aloo recipe also tastes great with phulka, poori, tawa paratha, lachha paratha, or with a simple meal of dal chawal or kadhi chawal.
You can also pack it in your lunch box with some flaky parathas.
Pahari people serve it as a tea-time snack with green chutney and raita along with a hot cup of tea.
Leftover Aloo Gutuk can also be used to make kathi rolls or sandwiches.
Storage Suggestions
Aloo Gutuk will easily last in the refrigerator for about 3-4 days when stored in an airtight container.
Reheat in a pan or microwave until nice and warm before serving.
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Recipe Card
Pahadi Aloo Ke Gutke Recipe (Aloo Gutuk)
Ingredients
- 10 ounces potatoes (300 g)
- 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.
Did you make this recipe? Let me know!