| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 6g | 1g | 60g |
| sugars | fibre | protein | salt |
| 4g | 7g | 8g | 0.36g |
For today’s culinary journey, we’re stepping away from my beloved Atlantic coast to travel to the mountains of Northern India with a traditional dish from Uttarakhand – Aloo Ke Gutke. This potato-based dish is wonderfully simple, yet packed with a unique blend of flavors that truly make it a star attraction any time of the day. Although I mainly specialize in New England seafood, my palette has a love for global cuisine and this dish embodies everything I cherish about food – simplicity, robust flavors, and a story behind every bite.
The Rich Flavors of Aloo Ke Gutke
The star of this dish is, without a doubt, the Jakhya seeds. These tiny black seeds have a potent nutty flavor that infuses the potatoes and sets Aloo Ke Gutke apart from your average potato dish. The addition of green chillies, red chilli powder, and turmeric also give it a delightful kick that adds depth to the overall taste. Finally, the optional asafoetida presents an opportunity to introduce a distinctive, pungent flavor that really makes the dish come alive.
Just like a hot bowl of clam chowder brings a wave of nostalgia for the Atlantic coast, the aroma and taste of Aloo Ke Gutke would surely transport me to the landscapes of Uttarakhand, revealing its rich culinary heritage.
Not Just Tasty, but Healthy Too
What I love about Aloo Ke Gutke, and indeed many Indian recipes, is that they’re not only delicious but pack a host of health benefits. Potatoes are a good source of vitamins and minerals, while green chillies are packed with Vitamin C. Turmeric, on the other hand, is known for its anti-inflammatory properties. And let’s not forget the jakhya seeds, which are believed to aid digestion. It’s a dish that feeds both the body and the soul!
I’ve tried this dish a few times at home, much to the delight of my daughters, Erin and Samantha. It’s comforting, nutritious and offers a different kind of flavor – a welcome change from our usual fare. I find that it pairs especially well with Dal Lentil Soup and homemade naan; making it part of an authentic Northern India meal experience.
If you like recipes that are simple to prepare, yet offer a medley of flavors, then Aloo Ke Gutke is just what you’re looking for. From the mountainous region of Uttarakhand to the kitchen tables on Maine’s coast, this traditional Indian dish has created a flavorful harmony that truly transcends borders.
What You’ll Need
- 2 lb potatoes
- 2 tablespoons Jakhya seeds
- 2 green chillies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon asafoetida (optional)
- 2 tablespoons mustard oil
- 2 teaspoons coriander leaves, finely chopped
- Salt, to taste
Method
Step One
Start by boiling the potatoes. Once they are cooked, peel off the skin and chop them into small pieces. Set these aside for later.
Step Two
Next, heat the mustard oil in a pan over medium heat. Once it’s hot, sprinkle the Jakhya seeds into the pan. Once they start spluttering, add the chopped green chillies into the pan and stir well.
Step Three
Add the turmeric and red chilli powder in the pan. If you prefer a milder dish, you can adjust the quantity of red chilli powder accordingly. Stir well to mix all the spices in the oil.
Step Four
If you have asafoetida, add it now into the pan and mix well. This step is optional and the dish can be prepared without asafoetida as well.
Step Five
Now, add the chopped potatoes into the pan and stir well. Ensure all the potatoes are coated with the oil and spices mixture.
Step Six
Add salt to taste. Mix well, cover the pan and let it cook for 5-7 minutes on low heat.
Step Seven
Finally, garnish the dish with chopped coriander leaves. Mix one last time and serve hot.
Aloo Ke Gutke is typically served with roti, but it can also be an excellent side dish with rice. Enjoy this traditional dish from Uttarakhand!
