Aloo Ke Gutke is a Pahadi style jeera aloo or masala potato fry. Aloo Gutuk is a regional dish from the state of Uttarakhand, India. It is a simple, spicy, delicious potato recipe that is gluten-free and vegan too.
The Story Of Aloo Ke Gutke…
Aloo ke Gutke is the Kumaoni name for the simple stir-fry potato in spices. The word ‘Gutke‘ in the Kumaoni dialect means pieces.
If you visit the Kumaon hills of Uttarakhand, aloo gutuk is the most common snack and street food served at most of the roadside eateries.
There are two reasons for this particular potato dish is so popular in Kumaon hills – the abundance of potato. Second, Aloo Ke Gutke is the easiest and quickest dish made with minimum available local resources.
The potato of Uttarakhand has a natural sweet taste to it, which gives humble potato recipes such as Pahadi Aloo Paani or Gutuk a unique flavor.
The Pahadi aloo cooks very fast even without a pressure cooker. This variety of potato from Uttarakhand is sold as Pahadi Aloo across India.
But you can make aloo gutuk with any available variety of potatoes.
Aloo Ke Gutke is served as a snack in most of the Kumaoni households along with a cup of hot tea.
Or it is usually served with a spicy, pungent Pahadi Kheere ka Raita (Cucumber Raita). Once you taste this unusual combination, you will fall in love with the rustic flavors.
On certain festive occasions or for a hearty family breakfast, aloo gutuk is served with poori and raita.
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Pahadi Aloo Ke Gutke Recipe
- Heavy Bottom Kadhai
- 2 Cup potato, peeled and diced
- 4 tablespoon mustard oil
- 2 dry red chiles
- 1 teaspoon mustard seeds (Pahadi rai or black rai)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 teaspoon coriander powder (dhaniya powder)
- 2 tablespoon chopped coriander leaves
- Wash potato, peel, and cut them into chunks. Aloo Ke Gutuk are chunky and bigger in size than regular jeera aloo.
- Heat oil in a cast iron skillet until fuming hot, reduce the heat. Add mustard seeds, cumin seeds, red chili, and fry for a minute.
- Once seeds start popping add red chili powder and turmeric powder stir for 10 seconds. Immediately add diced potatoes and mix well to coat with the spices.
- Add coriander powder, salt, and mix well. Cover the skillet with a tight-fitting lid. Let potato cook over low heat until fully cooked and brown charred marks appear on potato.
- Turn off the heat. Garnish the potatoes with fresh coriander leaves.
- Serve Aloo ke Gutke hot with a cup of tea or kheere ka raita.
- It is highly recommended to use mustard oil for cooking the potatoes. It gives an authentic taste to the dish.
- The aloo ke gutke are best cooked in a cast-iron skillet or a heavy bottom Indian Kadhai.
- Many aloo gutuk recipes suggest boiling the potatoes and then frying. I personally prefer cooking the potatoes from scratch in the skillet itself.
- Keep checking and stirring the potatoes while cooking else they might get burnt.
- The aloo ke gutke are charred and crisp from outside while mouth-melting soft from inside. Hence, keep adjusting the heat while cooking them.