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Aloo ke Gutke

Ingredients

Steps

  1. 1Wash and boil the potatoes whole, with the skin on, until they are just tender when pierced with a knife but still hold their shape, about 15 to 18 minutes.
  2. 2Drain and let the potatoes cool slightly, then peel them and cut into rough, bite-sized chunks.
  3. 3Heat mustard oil in a pan until it shimmers, then add mustard seeds and let them pop for a few seconds.
  4. 4Add dried red chilies and a pinch of asafoetida, stirring briefly until fragrant.
  5. 5Add the potato chunks to the pan along with turmeric and red chili powder, tossing gently so every piece is coated in the spiced oil.
  6. 6Increase the heat slightly and pan-fry the potatoes for 10 to 12 minutes, stirring only occasionally so the pieces have a chance to develop crisp, golden edges without breaking apart.
  7. 7Season with salt and a squeeze of lemon juice toward the end for brightness.
  8. 8Garnish with fresh coriander and serve hot as a side dish.

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