Allergens in Aloo ke Gutke: mustard.
Ingredients
Quantities for 4.
- 700g, boiled and cut into 2cm chunks Potatowaxy potatoes hold their shape best
- 4 tbsp Mustard Oildo not substitute. This is the flavour of the dish
- 1.5 tsp Mustard Seedsstand-in for jakhya, the wild hill seed the catalogue does not carry
- 1/2 tsp Cumin Seeds
- 3, broken Dried Red Chilli
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 3/4 tsp Turmeric
- 1.5 tsp Coriander Powder
- 1 tsp Chilli Powder
- 2, slit Green Chillioptional
- 1/2, juiced Lemonto finishoptional
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes a few hours ahead and let them cool completely before peeling and cutting. Warm potatoes break up and turn to mash in the pan.
- Cut the chunks large and uneven; the ragged faces are what catch and crisp.
- This is a fast dish once the oil is hot, so have every spice measured out beside the stove.
Method
- Heat the mustard oil in a kadhai over high heat until it smokes and the sharp smell mellows, about 2 minutes.Under-heated mustard oil leaves a raw, throat-catching bitterness that no amount of cooking fixes later.
- Lower the heat to medium and crackle the mustard seeds until they pop, about 30 seconds, then add the cumin and broken red chillies.
- Add the asafoetida and the slit green chillies and let them blister for 15 seconds.
- Take the pan off the heat, stir in the turmeric, coriander powder and chilli powder, and count to five.Powdered spices scorch instantly in oil this hot; the residual heat is enough to bloom them.
- Return to medium heat, tip in the potato chunks and salt, and toss until every piece is coated yellow.
- Spread the potatoes in a single layer and leave them undisturbed for 4 minutes so a crust forms underneath.Stirring constantly is the most common mistake. The potatoes need still contact with the pan to crisp.
- Turn them over in sections and fry another 5-6 minutes until the edges are brown and crisp in patches.
- Squeeze over the lemon juice, scatter the coriander leaves and toss once.
- Serve immediately, while the crust is still audible, with kumaoni raita or plain rice.
Storage
Best eaten straight from the pan. Leftovers keep 2 days refrigerated; re-crisp in a dry hot pan for 5 minutes rather than microwaving, which turns them soft.
Nutrition Medium estimate
One serving of Aloo ke Gutke (207 g) is about 274 calories, or 133 calories per 100 g.
Low protein: 4 g a serving, 6% of the calories
| Per serving207 g | Per 100 g | |
|---|---|---|
| Calories | 274 kcal | 133 kcal |
| Protein | 4.4 g | 2 g |
| Carbohydrate | 32.9 g | 16 g |
| of which sugars | 1.8 g | 1 g |
| Fibre | 4.8 g | 2 g |
| Fat | 14.9 g | 7 g |
| of which saturated | 1.7 g | 1 g |
| of which unsaturated | 11.9 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.