Aloo ke gutke - Soft but firm boiled potatoes roasted in an aromatic Indian tempering with minimal spices, is a delight for any potato lovers. It is a no onion, no ginger garlic, vegan snack and also a side dish that comes together in less than 15 minutes.
Table of contents
About the Recipe
Aloo ke gutke is a roadside street food from Uttarakhand, India. Gutke means pieces. Uttarakhand is surround by mountains and the food from the region is called pahadi khana. Pahad is hill and khana is food. Food from this region is minimalistic, quick and easy to prepare.
Since there is an abundance of potatoes in the region, aloo ke gutke is popular both in road side eateries as well as at home daily menus. Simplicity of the Pahadi aloo recipe makes it a common preparation and a comfort food with dal chawal or roti.
We love potato fry at home and usually make the South Indian version of potato fry or potato fry in the oven when I fire up the oven for a bake or to grill meats. For both the recipes, precooking potatoes is not necessary.
But if you are looking for no onion, no ginger garlic recipe, you should try this pahari style potato. Once the potatoes are boiled, recipe comes together in 10-15 minutes.
- Oil - use mustard oil or at least olive oil, as I do to get the authentic flavor of this pahadi alu sabji taste.
- Spices - cumin, mustard seeds (optional), coriander powder, chili powder, turmeric and roasted cumin powder. And dry red chilies.
- Potatoes - Red and Yukon gold potatoes work for this recipe. Baby potatoes should work perfect but I have not cooked with those.
Key to the recipe is to cook potatoes until tender but firm. You can boiling potatoes on stove top or in an electric pressure cooker. Cooking time listed in the detailed recipe excludes time required to cook potatoes.
How to boil potatoes on a stovetop
- Wash medium to large size potatoes and cut into 2 – 3 pieces.
- Transfer to saucepan and fill water until pieces are immersed.
- Boil until potatoes are just fork tender, about 15 minutes.
- Turn off the heat and let the potatoes rest in boiling water for 5 minutes.
- Discard hot water and fill with cold water. When potatoes cool down, peel and cut potatoes into 1 ½” pieces or to desired size.
How to cook potatoes in Instant Pot
- When cooking in an electric pressure cooker such as an Instant Pot (IP), I peel and cut potato into 1½” pieces.
- Transfer pieces to a steaming basket.
- Pour about ½ - 1 cup water in inner pot of IP.
- Place the steaming basket in inner pot, seal the vent and pressure cook for 3 minutes. It takes about 8 minutes for the pressure to build up. It takes longer for large quantities.
- Quick release pressure and carefully remove the basket from the inner pot.
- Cook time will vary depending on the size of the pieces. If potatoes are under cooked, pressure cook again for zero minutes or long depending on how tender you want.
Rest of the preparation
Heat oil in a pan and roast red chilies. Once the oil is infused, remove the red chilies and keep aside for garnish or you can leave them in. In the same oil prepare the tadka with cumin seeds and mustard seeds (if using), coriander powder, turmeric, salt and chili powder (#1 in below collage).
Then add the potatoes (#2 above collage) and roast on medium flame (#3) until spices coat alu pieces and are nice light brown. Add some jeera powder, kotmir/cilantro (#4) and serve. Check the notes below, if you are using unboiled potatoes.
Don't burn the spices - When preparing the tadka, be careful not to burn the spices. If necessary, sprinkle some water or keep the flame low.
Under cooked potatoes - After boiling potatoes, if you feel potatoes are undercooked, sprinkle some water, cover and cook potatoes on low flame until aloo is fully cooked, yet firm and hold shape.
Using uncooked potatoes - You can skip the prep work of boiling potatoes and roast potatoes directly in tadka. Once you potato pieces to tadka, stir until spices coat all the pieces, sprinkle 2-3 tablespoons of water, cover and cook on medium low flame.
You can use red or Yukon gold potatoes. I have tried only these two varieties but any variety that you use for you potato sabji works just fine.
Yes you can. Add 2-3 tablespoons of water after adding potatoes to tempering, cover and cook on medium low - low flame. This method is best with baby potatoes or new crop potatoes that are very tender. Regular potatoes will also work.
Aloo ke Gutke ~ Pahadi Potato Sabji
- 1 Frying Pan
- 1 Spatula or Wooden Spoon
- 1 Saucepan or Instant Pot
- 350 grams Potatoes, peeled cut into 1½" cubes and boiled 2 med- large red potatoes
- 2 tablespoons Oil mustard or olive oil
- 2 Long Red Chilies
- ¼ teaspoon Mustard Seeds optional
- ½ teaspoon Cumin
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ¾ teaspoon Chili Powder adjust to taste
- ½ teaspoon Salt adjust to taste
- ¼ teaspoon Cumin Powder
- ¼ cup chopped Coriander Leaves ~ Cilantro
Boil Potatoes Stovetop Method
- Wash medium to large size potatoes and cut into 2 – 3 pieces. Transfer to saucepan and fill water until pieces are immersed. Boil until potatoes are just fork tender, about 15 minutes.
- Turn off the heat and let the potatoes rest in boiling water for 5 minutes. Discard hot water and fill with cold water.
- When potatoes cool down, peel and cut potatoes into 1 ½” pieces or to desired size.
Boil Potatoes Instant Pot Method
- Peel and cut potato into 1½” pieces. Transfer pieces to a steaming basket.
- Pour about ½ - 1 cup water in inner pot of IP. Place the steaming basket in inner pot, seal the vent and pressure cook for 3 minutes.
- Quick release pressure and carefully remove the basket from the inner pot. Cook time will vary depending on the size of the pieces. If potatoes are under cooked, you can cover and cook until tender when pan roasting in below steps.
- Heat oil in a skillet and fry the red chilies until brown.
- Remove from the oil and keep chilies aside. This is optional.
- In the same oil add cumin seeds, mustard seeds (if using) and let the seeds pop.
- Add coriander powder, chili powder, salt, turmeric powder and mix well.
- Immediately add potatoes and mix well to coat the spices.
- Sauté the potatoes on med – med low flame until potatoes are evenly roasted. This takes approximately 5 - 8 minutes.
- 2-3 minutes before turning off the heat, add cumin powder and roast until potatoes are done.
- Turn of the heat, transfer to a serving dish, garnish with red chilies and lots of coriander leaves.
- Serve aloo ke gutke as it is as a snack or serve as a side dish with roti, paratha or rice. If serving as a snack, squeeze some lime juice.
- When preparing the tadka, be careful not to burn the spices. If necessary, sprinkle some water or keep the flame low.
- After boiling potatoes, if you feel potatoes are undercooked, sprinkle some water after adding potatoes to tempering, cover and cook on low flame until aloo is fully cooked, yet firm and hold shape.
- Nutrition - values mentioned are approximate.
This recipe was originally published in April 2014 as part of Indian Cooking Odyssey series. Recipe is updated with new content, new photos and some resized photos. You can click the below image to see the recipes from rest of the participants.