Pahadi-Style Aloo Ke Gutke

Steps

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1. 1
   Trim the tops of the green chillies and roughly cut them along with the ginger and coriander stems.
   ▶ ≈1:24
2. 2
   Add everything to a mortar with the coriander and cumin seeds, then pound into a coarse, textured paste.
   ▶ ≈1:45
3. 3
   Cut the cooled boiled potatoes into fairly large dice, not too small, so they hold their shape.
   ▶ ≈1:58
4. 4
   Heat mustard oil in a cast iron wok until it smokes to mellow its pungency, then add the diced potatoes and fry on high heat, stirring, until lightly golden on the outside. Remove and set aside (this step is optional but improves texture).
   ▶ ≈2:24
5. 5
   In the same wok, heat a little more mustard oil and add the jakhya seeds, asafoetida, and dry red chillies, letting them crackle.
   ▶ ≈3:18
6. 6
   Stir in the pounded spice paste along with the turmeric, Kashmiri red chilli powder, cumin powder, and a splash of hot water. Cook until the raw smell fades and the oil starts to separate.
   ▶ ≈3:42
7. 7
   Add salt to taste and stir, then add the fried potatoes. Toss well to coat every piece in the tempered masala and cook briefly over high heat until well coated.
   ▶ ≈4:41
8. 8
   Finish by mixing in freshly chopped coriander, then plate and serve.
   ▶ ≈5:07