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1
Prepare the fresh masala paste by grinding coriander seeds, cumin, ginger, green chillies, and fresh coriander into a coarse mixture using a mortar and pestle or a blender with a dash of water.
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2
Heat mustard oil in a heavy-bottomed pan until it reaches its smoking point, then lower the heat.
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3
Add heeng, dried red chillies, cumin seeds, and the signature Jakhya seeds to the oil, allowing them to crackle and release their aroma.
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4
Add the prepared masala paste to the tempering and sauté for a minute until fragrant.
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5
Add the Kashmiri red chilli powder and salt, followed by the diced boiled potatoes.
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6
Toss the potatoes gently to ensure they are evenly coated with the masala, cooking for 5-7 minutes until the edges become slightly crisp.
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7
Finish with a sprinkle of garam masala and fresh coriander leaves before serving hot.
Chef Kunal's Pro Secret Tip
The secret to authentic Aloo Ke Gutke lies in the Jakhya seeds; if you cannot find them, do not substitute with mustard seeds, as Jakhya provides a unique nutty crunch that is essential to the Pahadi flavor profile.
