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Kumaoni Aloo Ke Gutke

Simple and flavorful potatoes with oomph of mustard oil, jamboo and asafetida, reminiscent of all things Kumaoni especially my Aama’s (grandmother’s) kitchen.

Nothing beats the taste of jamboo infused aloo ke gutke made in mustard oil

Nothing beats the taste of jamboo infused aloo ke gutke made in a Kumaoni kitchen


4 potatoes cut in wedges

1/4 cup mustard Oil

4 dry red chillies

1 tsp cumin seeds

½ tsp heeng/asafetida

1 tsp jamboo herb

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder

Salt to taste

½ tsp amchur or mango powder

2 tbsp chopped green coriander/cilantro for garnishing

Jamboo Herb

Jamboo herb is widely used for seasoning lentils and vegetables in Kumaon.


Heat mustard oil to a smoking point in an iron wok.

Add cumin seeds, chillies, jamboo and heeng.

In a bowl, mix the spices: turmeric powder, red chilli powder and coriander powder. Add to the wok.

Be careful not to burn any of the spices.

Fry for a few seconds. Add the potatoes and add salt according to taste.

Cover and cook on a slow flame. If you need to add water, add about 3 tablespoons or so.

Once the potatoes are cooked, increase the flame so as to crisp the potatoes.  Add amchur powder. Give a gentle stir.

Garnish with chopped coriander/cilantro and serve hot.

Best served with hot pooris and kheera raita, but you can also enjoy a bowl full with hot adrak and tulsi wali chai with a dash of black pepper.

Serves 4

The jamboo herb belongs to the Allium family and is botanically known as Alium hypsistum. Used widely for seasoning daals/lentils and vegetables in Kumaon. The herb has garlic cum chives flavor. It is said to aid in digestion.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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