Pahadi Aloo Ke Gutke | Mountain Style Potato Fry

Steps

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1. 1
   Boil 10 medium potatoes with their skin on until fully cooked, then cut into large chunks. If you prefer, you can peel them before cutting.
   ▶ ≈0:25
2. 2
   Add to the blender: 4 green chillies (chopped), a large piece of ginger (chopped), 2 tbsp coriander seeds, 2 tsp cumin seeds, 2 tsp Kashmiri chilli powder, 2 tsp cumin powder, 2 tsp garam masala powder, and a handful of coriander stalks.
   ▶ ≈0:48
3. 3
   Grind the spices in pulse mode without water first to create a coarse mixture. Add a little water if needed and continue pulsing until you reach a coarse-textured masala—do not grind into a fine paste.
   ▶ ≈1:13
4. 4
   Heat 4 tbsp of mustard oil in a wide, heavy-bottomed pan or kadai.
   ▶ ≈1:46
5. 5
   Once the oil is lightly heated, add 1 tsp of mustard seeds, then 1 tsp of cumin seeds. Lightly roast until the mustard seeds begin to splutter.
   ▶ ≈2:07
6. 6
   As the mustard seeds sputter, add 4 red chillies (cut in half). Keep the heat on low.
   ▶ ≈2:22
7. 7
   Add 1/4 tsp of asafoetida (hing) powder and mix well.
   ▶ ≈2:36
8. 8
   Add the ground masala to the hot oil and cook it, allowing the mixture to absorb all the fragrant mustard oil.
   ▶ ≈2:45
9. 9
   Add 1/4 tsp of turmeric powder and 1 tsp of salt, mixing well. Adjust the salt to your taste if needed.
   ▶ ≈2:58
10. 10
    Gently add the cooked and chopped potato pieces to the spiced oil. You can use them with or without skin.
    ▶ ≈3:09
11. 11
    Mix everything thoroughly until all potato pieces are evenly coated with the spiced mixture.
    ▶ ≈3:27
12. 12
    Finally, add a generous amount of finely chopped fresh coriander leaves.
    ▶ ≈3:39
13. 13
    Finish with the juice of half a lemon (optional) for a light tangy flavour. Turn off the heat and serve.
    ▶ ≈3:47