Authentic Kumaoni Aloo Ke Gutke with Pahadi Cucumber Raita
Experience the earthy flavors of the Himalayas with these pan-roasted potatoes spiced with local mustard seeds and fresh herbs, perfectly paired with a refreshing cucumber raita.
40min
Total Time
3
Servings
Kumaoni
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed iron pan until it smokes slightly, then reduce the heat.
2
Add cumin seeds, mustard seeds, asafoetida, and dried red chillies, letting them crackle.
3
Add the boiled potato cubes, turmeric powder, coriander powder, red chilli powder, and salt.
4
Toss well and roast the potatoes on medium-low heat, stirring occasionally, until they develop a crisp golden-brown exterior.
5
Crush the dried fenugreek leaves between your palms and sprinkle them over the potatoes along with fresh coriander leaves.
6
Give a final mix, turn off the heat, and set aside.
7
In a separate bowl, whisk the curd until smooth, fold in the grated cucumber, roasted cumin powder, and salt to prepare the raita.
8
Serve the warm Aloo Ke Gutke alongside the refreshing cucumber raita.
Ingredients
5 medium boiled potatoes, peeled and cut into cubes
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 tsp asafoetida
2 dried red chillies
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp dried fenugreek leaves
Salt to taste
2 tbsp freshly chopped coriander leaves
1 cup plain curd
1 small cucumber, grated
1/2 tsp roasted cumin powder
*This AI-generated recipe may contain inaccuracies.