Pahadi Aloo Ke Gutke Recipe | Authentic Uttarakhand Aloo Gutuk
You must try this Pahadi Aloo Ke Gutke recipe. This traditional dish from Uttarakhand features boiled potatoes seasoned with mustard, cumin, and fennel seeds, offering a delicious and nutritious meal. Perfect as a main course or side dish, it pairs wonderfully with rice, rotis, and raita.
Pahadi Aloo Ke Gutke is a traditional dish from the beautiful hills of Uttarakhand. This recipe is a delightful medley of boiled potatoes, seasoned with aromatic spices like mustard seeds, cumin, and fennel, and garnished with fresh coriander. The unique blend of spices imparts a rich flavor that is both earthy and satisfying.
This Pahadi Aloo Ke Gutke is not only packed with flavor but also offers significant nutritional benefits. Potatoes are a great source of vitamins C and B6, potassium, and fiber. The spices used in this recipe, such as cumin and mustard seeds, aid in digestion and provide anti-inflammatory properties.
This versatile dish can be enjoyed as a main course or a side dish. It is perfect for lunch or dinner and pairs well with a variety of Indian breads and rice dishes.
Serve Uttarakhand Aloo Ke Gutke along with Navrang Dal, Mooli Paratha, Palak Raita and Green Chutney for a weekday lunch. You can also pack it in your Lunch Box as well.
If you like this recipe, you can also try other Potato Recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 4 Potatoes (Aloo)
- 1 tablespoon Mustard oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Fennel seeds (Saunf)
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 2 Dry Red Chillies
- Salt , to taste
- 3 sprig Coriander (Dhania) Leaves , finely chopped
How to make Pahadi Aloo Ke Gutke Recipe | Authentic Uttarakhand Aloo Gutuk
To begin making the Pahadi Aloo Ke Gutke Recipes, firstly boil the potatoes with little salt to begin making Aloo Ke Gutke recipe. Add potatoes with required water in a pressure cooker and salt and close it with a lid.
Pressure cook it for 3 whistles and turn off the heat. Allow the the pressure release naturally. Once done, open the cooker, peel the potatoes and them cut into cubes.
Heat mustard oil in kadai over medium heat; add cumin seeds, fennel seeds, mustard seeds, asafoetida and red chilli. Allow it to crackle, it will take a few seconds.
Next add the turmeric, red chilli powder, coriander powder and the boiled riced potatoes. Sprinkle salt and stir fry until well combined. Turn the heat to low, cover the kadai and allow the Pahadi Aloo Ke Gutke to simmer in the masala for about 5 minutes. Check the salt and spices and adjust to taste accordingly.
Once it is done, turn off the heat and garnish with coriander leaves and serve hot. When you are ready to serve, add a squeeze of lemon juice if desired to give it that zing.
Serve Pahadi Aloo Ke Gutke along with Navrang Dal and Mooli Paratha for a weekday lunch. You can also pack it in your Lunch Box.
