Uttarakhand Aloo Ke Gutke Recipe
A delightful and comforting dish from the picturesque region of Uttarakhand, Aloo Ke Gutke is a simple yet flavorful potato recipe that is perfect for a quick weekday lunch. The dish brings together boiled potatoes cooked with a blend of aromatic spices, resulting in a warm, rustic flavor that pairs wonderfully with flatbreads like Mooli Paratha or lentil dal. In this version, the potatoes are sautéed in mustard oil with a fragrant spice mix, making every bite a burst of savory goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 3 medium-sized, peeled & cubed |
| Mustard oil | 2 teaspoons |
| Red Chilli powder | 1/4 teaspoon |
| Coriander powder (Dhania) | 1/8 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Dry Red Chilli | 2 whole |
| Asafoetida (Hing) | 2 pinches |
| Salt | To taste |
| Fresh coriander leaves (Dhania) | A few sprigs, chopped for garnish |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Servings
| Number of Servings | 2 |
Cuisine & Course
| Cuisine | Uttar Pradesh |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 36 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 220 mg |
| Cholesterol | 0 mg |
Instructions
-
Boil the Potatoes:
Begin by boiling the potatoes in a pressure cooker. Add the peeled potatoes along with enough water to cover them and a pinch of salt. Close the lid and pressure cook for about 5 whistles. Let the pressure release naturally. -
Prepare the Spice Mix:
While the potatoes are cooking, take a small bowl and mix together the coriander powder, red chilli powder, and turmeric powder. Add 2 teaspoons of water to form a smooth spice paste. -
Sauté the Spices:
In a frying pan or kadhai, heat the mustard oil over medium heat. Once the oil is hot, add the cumin seeds, dry red chillies, and a pinch of asafoetida (hing). Sauté for about 15 seconds until the cumin seeds crackle and the spices release their aroma. -
Add the Spice Mix:
Add the prepared spice paste to the frying pan and cook for about 30 seconds. Stir occasionally to prevent the spices from burning. -
Cook the Potatoes:
Once the masala has cooked, add the boiled and cubed potatoes to the pan. Toss the potatoes in the spice mixture until they are well-coated. Let the potatoes cook in the masala for about 5 minutes, allowing the flavors to meld together. -
Finish and Garnish:
After 5 minutes, switch off the stove and garnish the dish with freshly chopped coriander leaves. -
Serve:
Serve your Uttarakhand Aloo Ke Gutke hot, paired with Navrang Dal and Mooli Paratha for a complete meal. This dish also works wonderfully as a lunchbox option for work or school.
Tips & Variations
- Spice Level: If you prefer a spicier version, feel free to add more red chilli powder or green chillies to the masala.
- Oil Variation: While mustard oil imparts a distinct flavor, you can use any vegetable oil or ghee if you prefer a milder taste.
- Additional Garnish: You can also add a squeeze of lemon juice just before serving to enhance the flavors.
Uttarakhand Aloo Ke Gutke is a perfect example of how simple ingredients can come together to create a hearty and flavorful dish. The aromatic spices combined with the earthy flavor of potatoes make this a popular dish in Uttarakhand, especially when served with traditional flatbreads or dal. Whether you’re cooking for a family meal or packing it for lunch, this dish will surely satisfy your cravings for authentic Indian flavors. Enjoy!
