Aloo ke gutkey, Kumaon

A visit to a Kumauni family or Kumaun in Uttarakhand is never complete without having tasted the famous aloo ke gutkey with cucumber raita and poori.  It is also one of the quickest and favorite dishes of Kumaun. 

It looks like the usual aloo subzi but the tempering with a special herb imparts the peculiar flavor to this dish. Before  I proceed with this post, let me give a short introduction on the special herb which is going to be used, Jambu.

aloo ke gutkey

Jambu:

There is no parallel to this herb but I have noticed that since it belongs to Alium family, chives give a hint of this flavor. It is also extensively used in Nepali cuisine where it is called jimbu.
It is sold as a dry grass which is actually the greens of the plant. This is one of the most important herb in flavoring of Kumauni dishes like aloo ke ghutkey, bhatt ki chudkani, dupkey, ras, urad daal to name a few. They impart a wonderful aroma when used as a tempering.
Ingredients:
4-5 medium sized potatoes
4 tbsp preferably mustard oil
1 bayleaf
1 dried red chilli, broken into pieces
1/2 tsp cumin seeds (jeera)
1 tsp jambu
1/4 tsp asafoetida
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp kashmiri mirch
Method:
Peel potatoes and cut them into thick wedges.  Put them in water so that they do not turn black.
Keep the spices ready.

spices used 

Forgot to put cumin seeds in the plate :(

jambu

Heat oil in a pan, let the mustard oil smoke.  Lower the heat and add bayleaf, dried red chilli pieces, asafoetida, cumin seeds, and lastly,  jambu.

tempering the oil

To the dry spice mixture, add a little water to make it into a paste.  Add this paste to the  hot oil . Since, the temperature of oil is going to be very high, adding water to the spice mixture prevents them from getting burnt.  This is the tip my mother taught me.

adding the spices

When the oil separates from the spices, add potato wedges and salt to taste. Cover and let them cook on medium heat.
Stir periodically so that the potatoes do not burn.

mixing spices with potatoes

Turn down heat once the potatoes get cooked.

final Aloo Gutkey in pan

Transfer to a serving dish and sprinkle coriander leaves on top. Serve with hot pooris or just have it with a cup of tea.

ready to be served

My Notes:
Mustard oil needs to be smoked or aloo gutka does not taste good.
Slit green chillies can also be added along with potatoes.