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Aloo Ke Gutke/ Pahadi Aloo Recipe.

  • Gluten Free
  • Vegan

A no fail, hassle free potato (aloo) dish

  • Serves 3
  • Easy




Aloo Ke Gutke is a famous dish from the state of Uttarakhand.

Aloo Ke Gutke is a traditional dish of the Kumaoni people from the state of Uttarakhand. It is very easy to prepare this dish. It’s an ideal option when you can not think of anything when you have unannounced guests.

This dish is also an excellent vegan and gluten free dish. Even when you are observing No Onion No Garlic days, Aloo Ke Gutke can be a part of your menu.

It is very similar to the dry aloo (potato) bhaji which is prepared in western and southern regions of India. The only difference could be the use of different spice powders.

The dish consists of boiled potatoes (uble aloo), mustard seeds (rye), cumin seeds (jeera), turmeric powder (haldi), red chilli powder (lal mirch), coriander powder (dhania), coriander (dhania) leaves and dry red chillies (sukhi lal mirch).

You can eat it with chapati, roti or puri. It can also be a side dish with rice and dal.

Boiled potatoes (uble aloo) and less oil (tel) make it a healthy dish. It is very filling and keeps you satiated for a long period of time.

I first saw this recipe when a Kumaoni family prepared it on television for a travel show. I tweaked the measurements as per my taste, you can do the same. When I tried it for the first time, I absolutely fell in love with it. It is a no fail, no hassle dish. I am sure once you try it, you would definitely include it in your repertoire of recipes.

After you try, which I am sure you will, do share your valuable feedback. It helps us to do our job better.

I am also sharing links of a few other recipes from this blog. Potato Curry Without Onion and Garlic Recipe, Potato Stir Fry Recipe, Beetroot Stir Fry Recipe.

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Step 1

Chop the boiled potatoes (aloo), mix all the masalas together with the water (paani) and make a paste.


Step 2

Heat cooking oil (tel) in a kadhai. Temper it with mustard seeds (rye), once they splutter add cumin seeds (jeera) and broken dry red chillies (sukhi lal mirch).


Step 3

After the tempering, add the paste to it and stir for a few seconds.


Step 4

Now add the boiled potatoes (uble aloo) and give it a good mix. Make sure the masalas coat the potatoes (aloo) properly. Then add salt (namak) and give it a good stir.


Step 5

Cover it with a cloche (dhakkan) and lower the flame of the gas stove.


Step 6

After 3 to 4 minutes, remove the cloche (dhakkan) and stir it. Finally, garnish it with finely chopped corainder (dhania) leaves.


Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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