Aloo ke Gutke
Boiled potato cubes tossed in a fiery mustard-oil tempering of jakhiya seeds and dried red chillies, a signature Kumaoni dry side dish.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Pot for boiling
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 7 g
- carbs
- 27 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 180 kcal
Instructions
- 1
Boil the potatoes until easily pierced with a fork. Peel and cut them into small cubes.
- 2
Heat the mustard oil in a frying pan until it smokes lightly. Turn down the heat.
- 3
Add the jakhiya seeds (wild mustard seeds). Let them crackle and pop to release their flavour.
- 4
Add the dried red chillies. Fry them briefly until they turn darker.
- 5
Add the potato cubes. Toss gently to coat them in the oil and seeds.
- 6
Sprinkle in the turmeric, red chilli powder and coriander powder. Toss to coat evenly.
- 7
Cook on medium-low heat for 8–10 minutes, stirring occasionally. Cook until the potatoes form a light crust.
- 8
Sprinkle in the amchur (dried mango powder) and salt. Toss everything well.
- 9
Cook for 2 more minutes so the flavours blend together.
- 10
Garnish with coriander leaves and serve hot.
Chef's tips
Use jakhiya seeds for authentic taste rather than regular mustard seeds. Leave the potatoes undisturbed for a minute at a time to build a light golden crust.
Ingredient substitutions
- jakhiya seeds → mustard seeds plus a pinch of nigella seeds
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat in a pan over medium heat to restore some crispness.
Common mistakes to avoid
- •Boiling the potatoes for too long so they turn mushy
- •Not letting the jakhiya seeds crackle, which loses their signature aroma
Serving suggestions
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