Aloo gutuk ( Potato vegetable Kumauni Style)

Aloo gutuk

Potatoes are grown in Kumaon region of Northern India in large quantity,  may be that is why  we Kumauni are very fond of Potatoes. If ever you get chance to go to Kumaon you will see  in all the places where taxis and bus stop,  shop selling hot spicy aloo Gutuk , tangy Kheere ka raita, hot Pakodas and steaming hot tea. The combination of Aloo Gutuk and Pahari Kheere ka raita is simply lip smacking. In Kumaon aloo Gutuk are made along with singal (a fried sweet made of rice flour / semolina) and ever green raita.

When we used to go to Almora from Lucknow we used to wait eagerly for Garam Pani (a small town where bus and taxi used to stop) because the aloo Gutuk used to be best there and we used to be so hungry by then that we used to eat plate full after plate full of Gutuk and raita. The aroma and taste lingers till now in my memory.

Preparation Time: 10 min.

Cooking Time: 30min.

Servings: 6-7 Medium Servings

Ingredients Required for Making Aloo Gutuk:

500 gm. Potatoes

1 Tea spoon Cumin Seeds

1/2 Tea spoon Mustard seeds

3-4 Whole Red Chilies

Cumin Seeds, Mustard seeds and Red Chilies

1/2Tea spoon Jambu ( herb grown in higher region of Kumaon and Nepal) (optional)

Jambu

Pinch of Asafoetida

1/2Tea spoon Turmeric Powder

1 Tea spoon Red chili Powder

1 Tea spoon Anar Dana Paste / Amchur

Salt to taste

20 ml. Mustard oil / Ghee / or any other cooking oil.

Coriander leaves for garnishing.

 Direction for Making Aloo Gutuk:

 

Peel, wash and cut potatoes to long 1cm. thick pieces.

Potato pieces

Take oil in a thick bottom wok and heat on high flame.

Add mustard seeds, cumin seeds, red chilies and Jambu.

Red chili, Jambu, Cumin seeds, mustard being cooked in oil

When the cumin seed splutter and chilies become dark in color (not black) add asafoetida and potato pieces.

Potatoes added to oil and seasonings

Mix nicely and add turmeric powder, chili powder salt and mix nicely.

Spices mixed to potatoes

Cover and cook on low flame for 10-15 min. with occasional stirring.

The color of potatoes will become golden brown,.

Potato cooked to golden brown color

Sprinkle 25-30 ml. water and mix.

Cover and cook till all water gets soaked in potato pieces.

Add anar dana paste / amchur mix and cook for a min.

Cover and switch off the gas.

Take out in a serving bowl and garnish with finely cut coriander leaves.

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Serve steaming hot Gutuk with roti, puri along with Pahari Tangy Kheere Ka Raita / thick curd.

Tips:

Mustard oil / ghee give the best result so try it once before you change to oil of your liking.

Do not allow the cumin seeds become black.

Jambu is an herb grown in higher region of Kumaon and Nepal so may not be available everywhere but Aloo Gutuk can be made without jambu also.

In the absence of anar dana and amchur serve the Gutuk with a wedge of lemon.

Oil amount should not be reduced but can be increased if you want.

Suggested Variations:

Instead or raw potatoes, potatoes can be boiled and peeled and cut then used to make Gutuk.