Authentic Kumaoni Aloo Ke Gutke with Pahadi Raita
Experience the rustic flavors of the Himalayas with pan-roasted baby potatoes tossed in aromatic mountain spices and mustard oil. Served alongside a refreshing cucumber raita, this traditional Kumaoni delicacy offers a deeply comforting and authentic taste.
35min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed iron pan until it smokes slightly, then reduce heat.
2
Add cumin seeds, fenugreek seeds, dried red chillies, and asafoetida, letting them splutter.
3
Add the boiled whole potatoes into the tempering and toss gently to coat.
4
Sprinkle coriander powder, turmeric powder, red chilli powder, and salt over the potatoes.
5
Sauté on medium-low heat, stirring occasionally, until the potatoes develop a golden-brown, crispy exterior.
6
Garnish the potatoes with freshly chopped coriander leaves and turn off the heat.
7
In a separate bowl, combine the whisked yogurt, grated cucumber, roasted cumin powder, and salt to prepare the raita.
8
Serve the hot Aloo Ke Gutke immediately alongside the chilled Pahadi raita.
Ingredients
500g small boiled potatoes, peeled
2 tablespoons mustard oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
2 dried red chillies
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 pinch asafoetida (hing)
Salt to taste
2 tablespoons freshly chopped coriander leaves
1 cup whisked plain yogurt
1 small cucumber, grated
1/2 teaspoon roasted cumin powder
*This AI-generated recipe may contain inaccuracies.