Pahadi Aloo Ke Gutke is a traditional and one of the most popular potato dish from the Kumaon region of Uttarakhand in India.
It is a simple potato fry recipe tossed with blend of spices.
This is a vegan, beginner-friendly, nut-free, satvik ( no onion no garlic) recipe.
About pahadi Aloo Ke Gutke
Pahadi aloo ke gutke is a simple, quick and easy to make dish often served as snacks, side-dish or as a complete meal with flatbreads.
This dish is made without onion and garlic and is traditionally cooked in mustard oil which gives a nice distinct taste.
The potatoes that you will find in Uttarakhand have a naturally sweet taste which beautifully blends with the spices that impart a unique flavour to this dish.
These Uttarakhand aloos are sold as Pahadi Aloo all across India.
However, you can prepare this dish using regular potatoes that are readily available to you.
Here Aloo means โpotatoesโ and Gutke means โ piecesโ in the Kumaoni dialect.
To make these simple potato dish basic Indian spices are used which are easily available in Indian households.
You will find aloo gutke commonly served as street food in Kumaon Hill of Uttarakhand.
Traditionally aloo ke gutke is prepared using mustard oil which gives it a nice smokey flavour. However, you can use other oils instead which are available to you.
Aloo gutke can be served as a snack with tea or with meals along with poori or paratha.
At home, we like to pair it with whole wheat pooris along with boondi raita.
This is a simple yet delicious dish that is quick to prepare.
Reasons why you are going to love this Aloo Ke Gutke
- Itโs quick and easy to make.
- It is suitable for lunch boxes as well as for road travel.
- It is vegan, beginner-friendly and nut-free recipe.
- Aloo ke gutke is a one-pot dish, best for lazy days.
Recipe Video
ingredients
Aloo (Potatoes) โ Traditionally Pahadi variety of potatoes are used in making this recipe. If you can get them make sure to use those, otherwise you can use normal potatoes that are available at hand.
Pahadi aloo (potatoes) are slightly sweet in taste which helps balance the spicy flavour.
Masala Paste โ To make masala paste, we will need whole coriander seeds, cumin seeds, ginger, green chillies and coriander leaves (cilantro). We will need to grind this to a coarse paste. You can also use a mortar and pestle to make this coarse masala paste.
Spices & Herbs โ Additionally we will need basic Indian spices like hing (asafoetida), turmeric powder, Kashmiri red chilli powder and garam masala powder.
We will also need, mustard seeds, cumin seeds and dry red chillies for tadka.
Seasonings โ We will season this aloo gutke with salt. While serving you can sprinkle a dash of lemon juice to give a little tang to the dish.
Oil โ Traditionally aloo ke gutke is cooked in mustard oil for its smokey and pungent flavour. I dislike the taste hence I have used sunflower oil instead.
Serving Suggestions
You can serve aloo ke gutke as a snack with tea or as a meal with roti, paratha or poori. At home, we also like to have it as a side dish with dal rice.
Storage Options
Aloo ke gutke stays good for 4-5 days. Store them in the refrigerator. Reheat before serving.
Related Recipes
No Onion No Garlic (Satvik) Recipes
How to make Pahadi Aloo Ke Gutke
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Recipe Card
Pahadi Aloo Ke Gutke | Spicy Potato Stir Fry
Ingredientsย ย
For Masala Paste
- 2 teaspoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- 3 Green Chillies
- 2 inch Ginger
- 1/4th cup Coriander Leaves (Cilantro)
Making Pahadi Aloo
- 6-7 Potatoes, boiled, peeled & cubed
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4th teaspoon Hing (asafoetida)
- 2 Dry Red Chillies
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- Salt to taste
- 1/4th cup Water
- 3 tablespoons Coriander Leaves (Cilantro)
- 3-4 tablespoons Oil
Instructionsย
- Pressure cook potatoes, peel the skin and cut them into cubes.
- In a blender, add coriander seeds, cumin seeds, green chillies, ginger & coriander leaves. Blend it to a coarse paste. Do not add water.
- In a pan, heat oil. Once hot, add mustard seeds, cumin seeds, hing, dry red chillies and blended masala paste.
- Saute the masala paste for a minute.
- Add kashmiri red chilli powder, turmeric powder and garam masala powder. Add water to prevent spices from burning.
- Mix well and saute till oil seperates from the masala.
- Add cubed potatoes and salt to taste. Mix well.
- Cover and cook potatoes for 5-7 minutes. Stir occasionally.
- Lastly, garnish with fresh coriander leaves.
- Pahadi Aloo Ke Gutke is ready to serve.
- Serve with poori or roti for meals or serve as a snack with tea or coffee.
