Authentic Kumaoni Aloo Ke Gutke
A rustic and flavorful potato specialty from the hills of Uttarakhand, tempered with sharp Himalayan jambu and aromatic spices. These golden-brown pan-fried potatoes offer a comforting and earthy taste of mountain cuisine.
30min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed iron pan until it smokes slightly, then reduce the heat to medium.
2
Add cumin seeds, mustard seeds, and asafoetida, allowing them to crackle and release their aromas.
3
Add broken dry red chillies and dried jambu leaves, stirring for a few seconds.
4
Toss in the boiled potato cubes, turmeric powder, coriander powder, red chilli powder, and salt.
5
Mix gently to coat the potatoes thoroughly without breaking them.
6
Roast the potatoes on medium-low heat, stirring occasionally, until a crisp golden crust forms on the edges, taking about 12 to 15 minutes.
7
Garnish with freshly chopped coriander leaves and serve hot with warm mandua rotis or cucumber raita.
Ingredients
4 large potatoes, boiled, peeled, and diced into cubes
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida (hing)
1 tablespoon dried jambu leaves (or chopped coriander)
2-3 dry red chillies
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.