Aloo ke Gutke
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.
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Recipe
Ingredients
|
3 medium | Potato , peeled and cubed |
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2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
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1 teaspoon | Coriander powder |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 | Chili , green, finely chopped |
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1 teaspoon | Amchur , dried mango powder |
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1 teaspoon | Salt , to taste |
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2 tablespoons | Cilantro , 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.