Pahadi Aloo ke Gutke and Puri
Hot and flavorful Aloo ke Gutke – a famous recipe from Uttarakhand, bringing the taste of the mountains in every bite! This dish is perfect for those who love bold, earthy flavors without the use of onion, garlic, or tomato. Easy and delicious, it pairs wonderfully with puris or parathas.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
For the Potatoes
medium-sized Boiled and peeled potatoes4
Coarsely Ground Masala
Coriander seeds1tbsp
Cumin seeds1tsp
Ginger1in
Coriander leaves with stems6sprigs
Green chilies4
Kashmiri red chili powder2tsp- Roasted cumin powder1tsp
Garam masala1tsp
Water1/2cup
Tadka Masala
Mustard oil2tbsp
Asafoetida (hing)1/2tsp
Dry red chilies3
Mustard seeds1/2tsp
Salt1tsp
Amchur (dry mango powder)1tsp
Turmeric powder1/2tsp
Nutrition (per serving)
Calories
35.4kcal (1.77%)
Protein
0.9g (1.86%)
Carbs
2.2g (0.79%)
Sugars
0.1g (0.26%)
Healthy Fat
2.6g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Pahadi Aloo ke Gutke and Puri
Prepare the Coarsely Ground Masala
- Step 1
In a mortar and pestle or grinder, coarsely grind the coriander seeds, cumin seeds, ginger, coriander leaves with stems, and green chilies.
- Step 2
Mix in Kashmiri red chili powder, roasted cumin powder, garam masala, and water to form a coarse paste. Set aside.
Heat the Tadka Masala
- Step 1
Heat mustard oil in a pan until it starts to smoke lightly.
- Step 2
Lower the heat and add asafoetida, dry red chilies, and mustard seeds. Let them splutter.
Cook the Potatoes
- Step 1
Add the cubed boiled potatoes to the pan and stir well to coat them with the tadka.
- Step 2
Sprinkle turmeric powder and salt. Mix thoroughly.
Add the Masala Paste
- Step 1
Pour the prepared masala paste into the pan with the potatoes. Stir gently to combine.
- Step 2
Cook on medium heat for 5–7 minutes, allowing the flavors to blend and the potatoes to absorb the spices.
Finish with Amchur
- Step 1
Sprinkle amchur powder over the potatoes and mix well. Cook for another 1–2 minutes.
Serve Hot
- Step 1
Serve the Pahadi Aloo ke Gutke hot with puris or parathas. Enjoy the authentic taste of Uttarakhand!
Nutrition (per serving)
Nutrition (per serving)
Calories
35.4kcal (1.77%)
Protein
0.9g (1.86%)
Carbs
2.2g (0.79%)
Sugars
0.1g (0.26%)
Healthy Fat
2.6g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
This dish is perfect for those who love bold, earthy flavors without the use of onion, garlic, or tomato.
Ensure the mustard oil is heated until it starts to smoke lightly for an authentic flavor.
FAQS
Can I use regular cooking oil instead of mustard oil?
While mustard oil gives an authentic flavor, you can use regular cooking oil if preferred. However, the taste may differ slightly.
Can I make this dish spicier?
Yes, you can increase the quantity of green chilies or Kashmiri red chili powder to make it spicier.
What can I serve with Aloo ke Gutke?
Aloo ke Gutke pairs well with puris, parathas, or even plain rice.
Can I skip amchur powder?
Amchur powder adds a tangy flavor to the dish. If unavailable, you can substitute it with lemon juice or tamarind paste.
Is this dish suitable for people avoiding onion and garlic?
Yes, this recipe is completely free of onion and garlic, making it suitable for those avoiding these ingredients.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia