Aloo Ke Gutke
An authentic vegetarian recipe from Uttarakhand, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
500g Baby potatoes (or small potatoes)
40ml Mustard oil
5g Cumin seeds (jeera)
3g Fenugreek seeds (methi dana)
3piece Dry red chillies
3g Turmeric powder
8g Coriander powder
5g Red chilli powder
5g Amchur (dry mango powder)
5g Salt
15g Coriander leaves (chopped)
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Boil the potatoes in salted water until just tender (about 15 minutes). Drain and let them cool slightly, then peel and cut into halves or quarters.
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Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches smoking point, then reduce to medium heat. This removes the raw pungency of the oil.
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Add fenugreek seeds and dry red chillies to the hot oil and let them splutter for 30 seconds.
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Add cumin seeds and let them crackle for another 30 seconds.
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Add the boiled potato pieces to the pan and toss to coat them in the tempered oil.
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Sprinkle turmeric powder, coriander powder, red chilli powder, and salt over the potatoes. Toss well to coat evenly.
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Cook on medium-high heat, stirring occasionally, for 8–10 minutes until the potatoes develop a golden, slightly crispy crust.
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Sprinkle amchur powder over the potatoes and toss once more. Cook for another 2 minutes.
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Garnish with fresh coriander leaves and serve hot as a side dish with dal-rice or as a snack with green chutney.
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Chef's Tips
Smoking the mustard oil before adding spices is essential — it mellows the sharpness and enhances the flavour.
Don't stir too frequently; let the potatoes sit undisturbed for a minute at a time to develop a proper crust.
Amchur adds the characteristic tangy punch — don't substitute with lemon juice as it makes the potatoes soggy.
Aloo Ke Gutke is a beloved street food in Kumaon and Garhwal; it pairs perfectly with Bhang ki Chutney (hemp seed chutney).
About This Dish
Aloo Ke Gutke is a traditional vegetarian dish from Uttarakhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Smoking the mustard oil before adding spices is essential — it mellows the sharpness and enhances the flavour. - Don't stir too frequently; let the potatoes sit undisturbed for a minute at a time to develop a proper crust. - Amchur adds the characteristic tangy punch — don't substitute with lemon juice as it makes the potatoes soggy. - Aloo Ke Gutke is a beloved street food in Kumaon and Garhwal; it pairs perfectly with Bhang ki Chutney (hemp seed chutney).
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy