Uploaded June 2026 | Updated September 2026, 2 weeks ago
Pahadi-style Aloo Ke Gutke, one of Uttarakhand’s most beloved recipes, known for its bold, rustic flavour and comforting simplicity. Made with a freshly ground spice paste and a simple tempering, this dish is incredibly easy to put together yet tastes absolutely delicious.
Serve it with some hot puris and raita, and you’ve got a meal that’s ultimate comfort on a plate. You seriously need to try this one! The full written recipe is mentioned below in the description. Happy Cooking! ❤️✨
A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️
Flipkart - flipkart.com/curaa-spice-set-stainless-steel/p/itm349fa807a85dc
Full written recipe - Pahadi-Style Aloo ke Gutke
Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Serving: 2-3 people
Ingredients:
For Paste
FRESH CORIANDER STEMS | हरे धनिये की डंठल A LARGE HANDFUL (ROUGHLY CUT)
GINGER | अदरक 2 INCH (ROUGHLY CUT)
GREEN CHILLI | हरी मिर्च 3 NOS. (TOPS TRIMMED, ROUGHLY CUT)
CORIANDER SEEDS | साबुत धनिया 1 TBSP
CUMIN SEEDS | जीरा 1 TSP
Aloo
MUSTARD OIL | सरसों का तेल 2–3 TBSP
BOILED POTATO | उबले आलू 4 MEDIUM SIZED
Tempering
MUSTARD OIL | सरसों का तेल 1 TBSP
JAKHYA | जख्या 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
DRY RED CHILLI | सूखी लाल मिर्च 2 NOS.
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
To make the paste, rim the tops of the green chillies and roughly cut them. Roughly cut the ginger and coriander stems as well.
Add everything into a mortar and pestle along with coriander seeds and cumin seeds. Pound into a coarse, textured paste and set it aside.
Cut the boiled potatoes in half and then into small dices. Make sure the potatoes are cold before cutting, this helps them hold their shape. And try to use pahadi potatoes or potatoes that have less sugar content.
Take a cast iron kadhai and add mustard oil. Heat it until it smokes properly. Once it is smoking, add the diced potatoes and fry on medium-high flame, stirring as you go, until they pick up a light golden colour on the outside. This step is optional but gives the potatoes a much better texture. Once done, transfer them to a bowl and set aside.
In the same kadhai, add fresh mustard oil and heat it well. Add jakhiya, hing, and dry red chillies and let them crackle.
Add the prepared coarse paste and stir it in. Add turmeric, Kashmiri red chilli powder, and cumin powder along with a splash of hot water.
Stir well and cook the masala well until the raw smell fades and the oil starts separating again.
Add salt, stir, then add the fried potatoes. Mix well so every piece is coated with the tadka, and cook over medium high flame until the potatoes get coated with the masala.
Your simple yet incredibly flavourful Aloo ke Gutke is ready. Serve hot with naachni roti, puri with some cucumber raita or you can also serve it as a side with dal chawal.
#YFL #SanjyotKeer #alookegutke
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(Best for independent creators)
Intro 0:00
Prep for the Recipe 1:24
Frying Potatoes 2:23
Tempering 3:16
Plating 5:22
Outro 6:29
Pahadi-style Aloo Ke Gutke, one of Uttarakhand’s most beloved recipes, known for its bold, rustic flavour and comforting simplicity. Made with a freshly ground spice paste and a simple tempering, this dish is incredibly easy to put together yet tastes absolutely delicious.
Serve it with some hot puris and raita, and you’ve got a meal that’s ultimate comfort on a plate. You seriously need to try this one! The full written recipe is mentioned below in the description. Happy Cooking! ❤️✨
A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️
Flipkart - flipkart.com/curaa-spice-set-stainless-steel/p/itm349fa807a85dc
Full written recipe - Pahadi-Style Aloo ke Gutke
Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Serving: 2-3 people
Ingredients:
For Paste
FRESH CORIANDER STEMS | हरे धनिये की डंठल A LARGE HANDFUL (ROUGHLY CUT)
GINGER | अदरक 2 INCH (ROUGHLY CUT)
GREEN CHILLI | हरी मिर्च 3 NOS. (TOPS TRIMMED, ROUGHLY CUT)
CORIANDER SEEDS | साबुत धनिया 1 TBSP
CUMIN SEEDS | जीरा 1 TSP
Aloo
MUSTARD OIL | सरसों का तेल 2–3 TBSP
BOILED POTATO | उबले आलू 4 MEDIUM SIZED
Tempering
MUSTARD OIL | सरसों का तेल 1 TBSP
JAKHYA | जख्या 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
DRY RED CHILLI | सूखी लाल मिर्च 2 NOS.
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
To make the paste, rim the tops of the green chillies and roughly cut them. Roughly cut the ginger and coriander stems as well.
Add everything into a mortar and pestle along with coriander seeds and cumin seeds. Pound into a coarse, textured paste and set it aside.
Cut the boiled potatoes in half and then into small dices. Make sure the potatoes are cold before cutting, this helps them hold their shape. And try to use pahadi potatoes or potatoes that have less sugar content.
Take a cast iron kadhai and add mustard oil. Heat it until it smokes properly. Once it is smoking, add the diced potatoes and fry on medium-high flame, stirring as you go, until they pick up a light golden colour on the outside. This step is optional but gives the potatoes a much better texture. Once done, transfer them to a bowl and set aside.
In the same kadhai, add fresh mustard oil and heat it well. Add jakhiya, hing, and dry red chillies and let them crackle.
Add the prepared coarse paste and stir it in. Add turmeric, Kashmiri red chilli powder, and cumin powder along with a splash of hot water.
Stir well and cook the masala well until the raw smell fades and the oil starts separating again.
Add salt, stir, then add the fried potatoes. Mix well so every piece is coated with the tadka, and cook over medium high flame until the potatoes get coated with the masala.
Your simple yet incredibly flavourful Aloo ke Gutke is ready. Serve hot with naachni roti, puri with some cucumber raita or you can also serve it as a side with dal chawal.
#YFL #SanjyotKeer #alookegutke
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Prep for the Recipe 1:24
Frying Potatoes 2:23
Tempering 3:16
Plating 5:22
Outro 6:29
