Aloo ke Gutke
A Flavourful Uttarakhand Dish
Aloo ke Gutke is a popular and traditional dish from Uttarakhand, particularly enjoyed in both Garhwal and Kumaon regions. This simple yet delicious recipe is made with boiled potatoes sautéed in aromatic spices, giving it a rich and spicy flavor that is hard to resist. It’s a perfect dish to serve as a snack, side dish, or even for breakfast.
This is a flavorful dish originating from Kumaon, though it is equally popular in the Garhwal region. Every household in Uttarakhand has its own unique way of preparing it, and trust me, each version is delightful. To make Aloo ke Gutke, you only need a few simple ingredients like boiled potatoes, jakhiya (Cleome Viscosa), red chilies, and coriander leaves for garnish. This dish holds a special place in the hearts of Pahadis, who enjoy it with pooris, bhang ki chutney, and Kumaoni raita. Delicious!
Ingredients:
- Pahari aloo 3, large (or normal aloo)
- Turmeric powder 1/2 tso
- Red chilli powder 1 tsp
- Coriander powder 1/2 tsp (optional)
- Salt to taste
- Fresh coriander leaves 2 tbsps, chopped for garnish
- Mustard oil 2 – 2 1/2 tbsps (or any cooking oil)
- Cumin seeds 1/2 tsp
- Dry red chilis 2-3
- Jakhiya 1/2 tsp (if you do not have access, omit it)
- Asafoetida 1/2 tsp
Preparation:
- Heat mustard oil in a heavy bottomed vessel till smoking hot. Reduce flame, add the cumin seeds and jakhiya and allow to sizzle and splutter. Add asafoetida and dry red chilis and saute for few seconds.
- Add turmeric powder, chilli powder, coriander powder and salt along with 2 tbsps of water. Mix well and immediately add the sliced potatoes. Mix well to coat the spice powders and place lid. Cook on low flame.
- After 10-12 mts, remove lid and mix the contents to ensure that the potatoes are cooked properly. Again after a few mts, mix again. Once the potatoes turn soft and golden, cook on high flame and toss the contents continuously so that they do not burn. Do this for a mt and turn off flame.
- Remove to a serving bowl and garnish with fresh coriander leaves. Serve warm as a snack or with roti or puri.
