Dive into authentic Indian flavours with Aloo ke Gutke. This tempting dish revolves around par-boiled potatoes that undergo a spicy transformation in a medley of aromatic spices. A symphony of red chilli, coriander, and turmeric dances with mustard oil, whole cumin seeds and asafoetida lend their unique touch. The result? A hearty, robust dish that’s both satisfying and flavorful.
Aloo ke Gutke captures the essence of rustic Indian cuisine, where humble potatoes take the spotlight and become a culinary masterpiece. This dish’s history dates back generations, cherished for its ability to deliver a comforting and aromatic experience.
Intensely fragrant and visually enticing, Aloo ke Gutke blends the spice-laden marinade with the potatoes, allowing each bite to release a burst of flavours. The crispy texture of the par-boiled cubes contrasts beautifully with the spices, making each mouthful a delightful journey.
Pair this dish with steamed rice, roti, or even alongside dishes like Chana Masala or Baingan Bharta for a complete and well-rounded meal. The interplay of flavours between these dishes creates a harmonious balance that will satisfy your cravings for authentic Indian taste.
Aloo ke Gutke
Aloo ke Gutke
Ingredients
- 2-3 pcs Potatoes (par-boiled, peeled, and cubed)
- 2 tbsp Mustard Oil
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- Asafoetida Powder (a small pinch)
- Salt (as per taste)
- 1/2 tsp Cumin Seeds
For tempering:
- 2 tsp Mustard Oil
- 2 pcs Dry Red Chillies
- 2 tsp Coriander Leaves (chopped)
- 2 tbsp Lemon Juice
Instructions
- Heat 2 tbsp oil in a pan over medium flame.
- Create a thick paste by mixing chilli powder, coriander powder, and turmeric powder with a little water.
- Add cumin seeds and asafoetida to the pan, fry for a minute, then add the masala paste.
- Fry for another minute or two.
- Add potatoes, and stir well. Sprinkle salt and add 2-3 tbsp of water.
- Reduce flame to low, cover the pan with a lid, and cook for a minute. Stir well.
- Meanwhile, heat 2 tsp oil for tempering. Fry red chillies, and coriander leaves for a minute.
- Pour the tempering over the potatoes, add lemon juice.
- Mix well and serve as a delectable side dish.
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Serving Size:Â 2-3 servings
Frequently Asked Questions (FAQ):
What’s the best way to serve Aloo ke Gutke?Â
Aloo ke Gutke is a versatile dish that pairs wonderfully with steamed rice, roti or alongside dishes like Chana Masala or Baingan Bharta, creating a harmonious blend of flavours.
Can I adjust the spice level in Aloo ke Gutke?Â
Absolutely! Feel free to adjust the quantity of red chilli powder according to your spice preference. You can always start with a smaller amount and add more if desired.
Is there a vegan version of this dish?Â
Yes, Aloo ke Gutke is inherently vegan as it uses mustard oil for the cooking process. Just make sure to skip the tempering process if you have any concerns about using oil.
Can I make Aloo ke Gutke in advance?Â
While the dish is best enjoyed fresh, you can par-boil the potatoes and prepare the spice mix in advance to save time. Finish the cooking process just before serving to ensure the potatoes retain their texture and flavour.
Are there any other potato-based recipes similar to Aloo ke Gutke?Â
Absolutely! If you enjoy Aloo ke Gutke, you might also like dishes such as Aloo Paratha, Dum Aloo, or Potato Curry, which highlight the versatility and deliciousness of potatoes in Indian cuisine.
