Aloo ke gutke is a delicious pan-fried potatoes recipe from the Himalayas. This vegan and gluten-free dish gets ready in 20 minutes and can be served in the main course as well as enjoyed like a starter.
Heat mustard oil in a pan. When smoke starts coming from the oil, switch off the gas and, allow the oil to get cooler. If not using mustard oil then skip this step of heating oil till the smoking point.
In a pan mix all the spice powder and salt with around 2 tablespoons of water and keep aside.
Heat the oil again and add red chili pieces, saute for a few seconds and then add cumin seeds.
Once cumin seeds become fragrant, add grated ginger and garlic. Saute for about 1-2 minutes or till the raw smell of the garlic goes away.
Next, add in the spice paste. Cook for about a minute, stirring continuously.
Add the potato cubes, mix everything till the spices get evenly coated on every piece of potato and then switch off the gas.
Add lemon juice and chopped coriander leaves. Mix and enjoy.
Any variety of potatoes can be used in the recipe.
Don't overcook the potatoes otherwise, they will turn mushy.
Though fresh cilantro tastes the best in this recipe, you can also use other fresh herbs like mint leaves.