Skip to main content

Aloo ke gutke / potato dry curry

Aloo ke gutke 


Aloo ke gutke is the pahadi name for potatoes stir fried in spices. The word gutke in the local kumaoni dialect means pieces. If you have ever travelled to the hills of Uttaranchal, you will find this to be the most common snack served by the local tea vendors. 
The potatoes of hills have a peculiar sweet taste to it, which gives this dish a very unique flavor....over the years aloo ke gutke has become quite a popular dish among the tourists and food lovers.
Aloo ke gutke are generally served with pahadi kheere ka raita and hot cup of tea as accomplishment.......the combination of curd and tea may sound odd, but that is the usual menu of a typical kumaoni  tea time affair. 

This combination of pungent mustard flavored pahadi kheere ka raita and aloo ke gutke prepared in mustard oil and tempered with jakhiya together gives a nice comfortable warmth in winters also.

Jakhiya seeds are used for tempering almost all types of vegetables and curries in the kumaon and garhwal region. Spices such as jakhiya ( cleome viscose), faran ( Allium stracheyi) choru (Angelica glauca), dolu( Rheum austral) and chippi are sometimes used in kumaoni / garwhali dishes and can leaves an exotic feel on taste buds. Jakhiya is primarily used for tempering while others are used in preparing spices. 

My first exposure to jakhiya was  very recent, when I visited  Ranikhet and Almora . I started my day with aloo ke gutke and hot cup of tea with special tempering of jakhiya and ended up my day with hara saag with madwe ki roti .

That time I realized that most kumaonis prefer jakhiya over cumin and mustard seed for tempering. It is used in almost all the local dishes like vegetables, dal, saag,curries -almost everything that needs to be tempered before or after cooking. 

" you cannot experience authentic kumaoni taste without it and this taste you will not find in any eating joint even in kumaun." Says Mrs Radha Bisht our humble hosts. I really want to thank Mrs Radha Bisht as she shared all the authentic recipes with me ...

Ingredients:

* 350 – 400 grams Potatoes (I used 2 med- large red potatoes weighing 350 grams)
* 25 grams or 1 – 1 ½ tbsp. Oil
* 2 Long Red Chilies
* ¼ tsp. Jakhiya / Mustard Seeds
* ½ tsp. Turmeric Powder
* 1 tsp. Coriander Powder
* ½ tsp. Chili Powder
* ½ tsp. Salt
* ¼ tsp. Cumin Powder
* 1  tsp  Chopped garlic & ginger
* 1  tsp  Chopped green chilli 
* ¼ – ½ cup Chopped Coriander Leaves ~ Cilantro

Preparation:

* Wash potatoes and cut them into 2  pieces. Boil the potatoes until cooked. Potatoes should be just         cooked and do not overcook. It takes about 15 minutes. Turn off the heat and let the potatoes rest       in the boiling water for 5 minutes, drain the hot water and fill the pan with cold water. Peel the           potatoes and cut them in to 1 ½” pieces. 
* Heat oil in a skillet and fry the red chilies until brown. Remove from the oil and keep aside.
* In the same oil add jakhiya / mustard seeds and let the seeds pop. 
* Add coriander powder, chili powder, salt, turmeric powder and mix well.
* Immediately add potatoes and mix well for to coat the spices. 
* Sauté the potatoes for about 5 -7 minutes on medium low flame until potatoes are evenly roasted. 
* 2-3 minutes before turning off the heat, add cumin powder and roast until potatoes are done.
* Turn of the heat, transfer to a serving dish and garnish the potatoes with red chilies and lots of
    coriander leaves. 
* Aloo ke gutke can be served as it is as a snack or can also be served as a side dish with roti, paratha
   or rice. If serving as a snack, squeeze some lime juice.

Note:
* If jakhiya is not readily available with you ..replace it with cumin or mustard seed. 

Comments

Popular posts from this blog

Basic sponge cake without fat

This is a basic sponge cake recipe tried and tested ...weigh the ingredients very carefully to get a perfect sponge ...

Basic sponge cake (without fat)


4 eggs
120 gm powdered sugar
100 gm flour (all purpose flour/ maida)
1/2 tsp baking powder
2 tsp vanilla essence
2 Tbsp Hot water
(9" round or square tin, brown paper for lining)

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…