Entree: India – Himachal & Uttarakhand Hills – आलू के गुटके ➤ Ālū ke Guṭke (Rustic spiced dry baby potato stir-fry from the Himalayan foothills)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Total 29 min

Ingredients

- 1.5 lb (680 g) small waxy new potatoes, about 12–16
- 2 tbsp (30 ml) mustard oil
- 1 tbsp (15 ml) ghee (clarified butter) or additional oil
- 1 tsp (5 ml) mustard seeds
- 1/2 tsp (2.5 ml) cumin seeds
- 1/4 tsp (1.25 ml) asafoetida (hing)
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5 ml) Kashmiri red chili powder or sweet paprika
- 1 tbsp (15 ml) coriander powder
- 1/2 tsp (2.5 ml) amchur (dry mango powder) or 1 tbsp (15 ml) lemon juice
- 1–2 green chilies, slit
- 1 tsp (5 ml) salt, adjust to taste
- 1/2 tsp (2.5 ml) garam masala
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) lemon juice (if not using amchur)

Instructions

1. Parboil the potatoes in salted water until just tender when pierced, about 12–15 minutes for small potatoes; drain and let cool slightly, then halve or roughly crush larger ones so pieces are uniform.
2. Heat mustard oil in a heavy skillet over medium-high heat until it begins to shimmer; add ghee if using.
3. Add mustard seeds and cumin seeds; when they begin to pop, reduce heat to medium and add asafoetida, slit green chilies, turmeric, red chili powder, and coriander powder; sauté briefly for 20–30 seconds until fragrant.
4. Add the boiled potatoes and gently toss to coat in the spice mixture; press down slightly so cut surfaces contact the pan and brown, cooking 6–8 minutes and stirring occasionally to brown evenly.
5. Sprinkle salt and garam masala, stir to combine, and continue to cook 1–2 minutes more to bloom the spices; if using amchur, add it now, otherwise add lemon juice off the heat.
6. Remove from heat, fold in chopped cilantro, adjust seasoning, and serve hot with rotis or as part of a regional meal.