Aloo ke Gutke
Veg
Vegan
Spiced dry potato chunks — boiled potatoes cut into rough pieces and cooked in a dry tawa in oil or ghee with cumin seeds, dried red chilli, turmeric, coriander powder, and fresh green chilli until the potatoes develop a light golden crust on all sides. Finished with fresh coriander and a squeeze of lime. No gravy, no onion — the simplest possible preparation of the humble potato elevated by the pungent hill spices and the dry-frying technique. The most famous and beloved Garhwali dish, sold at every dhaba on the Char Dham pilgrimage routes and at tea stalls across Uttarakhand.
Cuisines
Himachali
Kumaoni
Garhwali
Best for
Breakfast
Snacks
Lunch
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 3 medium | potatoes |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 | green chili, finely chopped |
| 1 teaspoon | amchur (dried mango powder) |
| 1 teaspoon | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Peel and cut the potatoes into small cubes.
- 2 Heat mustard oil in a pan until it starts to smoke slightly.
- 3 Add cumin seeds and let them splutter.
- 4 Add the chopped green chili and sauté for a few seconds.
- 5 Add the potato cubes to the pan and stir well.
- 6 Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the potatoes.
- 7 Mix everything well so the potatoes are coated with the spices.
- 8 Cover the pan with a lid and cook on low heat for about 15-20 minutes, stirring occasionally, until the potatoes are cooked through.
- 9 Once the potatoes are tender, add amchur powder and mix well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use mustard oil as it adds a distinct flavor to the dish.