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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Pahadi Aloo Ke Gutke (Aloo Gutuk)

    Published: Mar 21, 2022 | Last Updated On: Feb 11, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Pahadi Aloo Ke Gutke (Aloo Gutuk)

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    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).

    Here are some more aloo recipes that you may like – Til Wale Aloo, Karare Aloo, Achari Aloo Masala, Vrat Wale Sookhe Aloo, Rajasthani Jaiphali Aloo, Aloo Baingan, and Aloo Methi.

    Aloo ke gutke served in a bowl.
    Jump to:
    • About Pahadi Aloo Ke Gutke (Aloo Gutuk)
    • Ingredients
    • How To Make Aloo Ke Gutke
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    Aloo ke gutke ingredients 1
    Aloo ke gutke ingredients 2

    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 vegetable oil.

    Others – You will also need 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 it along 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 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.

    Mustard oil heating in a cast iron pan.

    Once the oil is hot, add

    • 1 teaspoon 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.

    Mustard seeds, cumin seeds, dry red chilies and green chilies added to the hot oil.

    Add the cubed boiled potatoes and mix well.

    Cubed potatoes added to the pan.
    Mixed well.

    Add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, and ½ teaspoon salt, and mix well.

    Coriander powder, turmeric powder, red chili powder and salt added to the pan.
    Mixed 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.

    Pan covered.

    Check for salt and add more if needed.

    Garnish the potatoes with cilantro and serve hot.

    Ready aloo ke gutke.

    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.

    You Might Also Like

    • Aloo Pyaz Ki Sabji (Shahi Aloo Pyaz) is a rich and creamy Indian curry made using baby potatoes and pearl onions. Serve it with naan or lachha paratha for an indulgent meal.
      Shahi Aloo Pyaz Ki Sabji
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    Recipe Card

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    Aloo Ke Gutke 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).

    Pahadi Aloo Ke Gutke Recipe (Aloo Gutuk)

    Pahadi Aloo 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.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish, Snacks
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Potato Cooking Time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 people
    Calories: 130kcal
    Author: Neha Mathur

    Ingredients 

    • 300 grams potatoes
    • 2 tablespoons mustard oil
    • 1 teaspoon 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)
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    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.

    Video

    https://www.youtube.com/watch?v=AOlh3ozKftE

    Notes

    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.
    If not, regular potatoes work great for this recipe too. If you are using baby potatoes, just cut them in half to use for this recipe.
    Jambu spice is a very traditional ingredient that is added to aloo 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.
    Traditionally, a special variety of local mustard seeds known as lai or bachha rai is used but you can use regular mustard seeds too.
    Adjust the green chilies depending on your taste. 

    Nutrition

    Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 47mg | Potassium: 343mg | Fiber: 2g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 1mg
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    • Vegetable Kadhi is a variation of the traditional North Indian Kadhi cooked with vegetables. It is best served with steamed rice or jeera rice (vegetarian, can be made gluten-free).
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    • Sindhi Aloo Tuk is a delicious double-fried potato dish from Sindhi cuisine that is quite addictive. Eat it as a snack or serve it as a side with any meal; you will fall in love with it (vegan, gluten-free).
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