Aloo ke gutke is the signature potato dish of Kumaon, the eastern hill region of Uttarakhand. Potatoes grow well in the mountains, and every home has a version of this quick stir-fry, served as a snack with tea, at festivals and in the street stalls of Almora, Nainital and Haldwani.
What makes it distinctly Kumaoni is jakhya, the tiny seeds of a wild mustard-like plant that crackle in hot oil and give a nutty crunch. Mustard oil, dried red chillies and generous amounts of red chilli powder make it hot and pungent, while fresh coriander and a pinch of turmeric balance it. The potatoes should be soft inside with crisp, spiced edges.
Gutke are eaten with puri or bhang ki chutney (made from hemp seeds), alongside raita, or simply as a snack with tea. They are a common offering at Kumaoni gatherings. Because the potatoes are boiled ahead, it is one of the quickest pahadi dishes to make, ready within fifteen minutes on the stove. If jakhya is unavailable, cumin is the usual substitute, though the flavour will be milder and less distinctive.
At a glance
| Region | Uttarakhand |
|---|---|
| Cuisine | Kumaoni |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | potato / jakhya seeds / mustard oil / red chilli |
Ingredients
- 600 g potatoes, boiled, peeled and cut into 2.5 cm cubes
- 3 tbsp mustard oil
- 1 tsp jakhya seeds (or 1 tsp cumin seeds if unavailable)
- 3 dried red chillies, broken
- 1/4 tsp hing
- 1/2 tsp turmeric
- 1 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp salt
- 1/2 tsp amchur (optional)
- 1/2 cup finely chopped coriander
Method
- Boil the potatoes until just tender, about 12 minutes; they should hold their shape. Cool completely, peel and cut into cubes.
- Heat mustard oil in a heavy kadai until it smokes, then let it cool for 30 seconds and set the heat to medium.
- Add jakhya seeds and dried red chillies. Let them crackle and darken for 15 to 20 seconds without burning.
- Add hing, then immediately the turmeric, chilli powder and coriander powder. Stir for 10 seconds.
- Add the potato cubes and salt. Toss gently to coat every piece with the spiced oil.
- Cook on medium for 8 to 10 minutes, turning occasionally with a flat spatula, until the edges turn golden and slightly crisp.
- Add amchur if using and toss in most of the coriander. Garnish with the rest and serve.
Tips
- Cooled, day-old boiled potatoes give the best texture and do not break.
- Jakhya burns quickly; have the spices ready before you add it.
- Pahadi potatoes, if you can find them, are firm and slightly sweet.
Serve with
Puri or roti, with bhang ki chutney and raita.