Aloo Ke Gutke Recipe Pahadi Aloo Gutuk Whiskaffair

on Mar 21, 2022, Updated Sep 05, 2023 Here are some more aloo recipes that you may like: Til Wale Aloo, Achari Aloo, Rajasthani Jaiphali Aloo, Aloo Baingan, and Aloo Methi Sabzi. 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 gutka with pahadi kheer ka raita as snacks. It was a unique yet delicious combination. When I started to cook, I looked out for recipes to make this dish, and after a few trials and errors, I could replicate the same taste that we would enjoy 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 chunky potato pieces stir-fried with basic Indian spice powders. It is a popular Kumaoni dish (a region in 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 makes them slightly darker in color and gives them a peculiar taste. 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, dry red chilies, green chilies, salt, and cilantro (fresh 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 it’s available, then add ½ teaspoon along with cumin seeds. Traditionally, aloo gutuk is made from a special variety of local mustard seeds known as lai or bachha rai, but you can also use regular mustard seeds. 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. 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. Heat 2 tablespoon mustard oil in a cast-iron skillet over medium-high heat. 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

1 teaspoon coriander powder ½ teaspoon turmeric powder ½ teaspoon Kashmiri red chili powder ½ teaspoon salt

Cover the skillet with a tight-fitting lid and let the potatoes cook until they are tender and brown and charred marks appear (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.