Pahaadi Uttarakandi Aloo Ke Gutke is a traditional and delectable dish hailing from the picturesque state of Uttarakhand in northern India. This dish is a testament to the rich and diverse culinary heritage of the Himalayan region. It’s characterized by its unique blend of flavors and textures, making it a must-try for anyone who enjoys authentic Indian cuisine. In this writeup, we’ll explore the origins and ingredients of Aloo Ke Gutke and provide you with a step-by-step guide to prepare this delightful dish.


Origins of Aloo Ke Gutke:

Aloo Ke Gutke is a popular dish in Uttarakhand, especially in the Pahaadi region (mountainous terrain), where it derives its name. The word “Gutke” roughly translates to “tempered” or “seasoned,” and it aptly describes the preparation of this dish. This dish is made from locally available ingredients and showcases the simple yet delicious flavors of the region.



  • Potatoes: 4-5 medium-sized potatoes, peeled and cut into bite-sized pieces.
  • Mustard Oil: 2-3 tablespoons (Mustard oil is traditionally used in this recipe for its unique pungent flavor).
  • Cumin Seeds: 1 teaspoon.
  • Asafoetida (Hing): A pinch.
  • Turmeric Powder: 1/2 teaspoon.
  • Red Chili Powder: 1/2 teaspoon (adjust to taste).
  • Coriander Powder: 1 teaspoon.
  • Garam Masala: 1/2 teaspoon.
  • Dry Mango Powder (Amchur): 1/2 teaspoon.
  • Salt: To taste.
  • Fresh Coriander Leaves: Chopped, for garnish.



  • Heat the mustard oil in a heavy-bottomed pan until it starts to smoke. Then, let it cool down a bit to remove the pungent taste.
  • Add cumin seeds and asafoetida to the oil. Let the cumin seeds splutter.
  • Add the potato pieces to the pan, and cook on medium heat. Stir occasionally to ensure even cooking. The potatoes should turn golden brown.
  • Add turmeric powder, red chili powder, coriander powder, and salt to the potatoes. Stir well to coat the potatoes with the spices.
  • Cover the pan and cook on low heat for about 10-15 minutes, or until the potatoes are tender. You may need to add a little water to prevent the spices from burning.
  • Once the potatoes are cooked, add garam masala and dry mango powder (amchur). Stir well to combine all the flavors.
  • Continue to cook for another 5 minutes, allowing the spices to infuse into the potatoes.
  • Garnish with chopped coriander leaves and serve hot.


Serving Suggestion:

Pahaadi Uttarakandi Aloo Ke Gutke is typically served with steamed rice or the regional staple, Mandua (finger millet) roti. It can also be enjoyed with other Indian bread like chapati or paratha. You can pair it with a simple cucumber and mint raita for a complete and satisfying meal.



Pahaadi Uttarakandi Aloo Ke Gutke is a delightful and heartwarming dish that brings the flavors of the Uttarakhand region to your plate. The blend of spices and the unique use of mustard oil in this recipe create a dish that is both comforting and flavorful. Whether you’re a fan of Indian cuisine or just looking to explore new flavors, this recipe is a perfect choice to experience the authentic tastes of the Himalayas. Give it a try, and you’ll be transported to the serene hills of Uttarakhand with every bite.