Aloo ke Gutke ~ Pahadi Potato Sabji

Aloo ke gutke are potato cubes roasted in an aromatic Indian tempering with minimal spices, a no onion, no garlic side dish and a finger food.

Course Side Dish, Snack

Cuisine Indian Cuisine, North Indian

Prep Time 15

Cook Time 10

Servings

Calories 289kcal

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

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.

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.