Himachali Style Pahari Aloo Palda Recipe - Potatoes In Yogurt Gravy
Himachali Style Pahari Aloo Palda is a thick yogurt gravy cooked along with chunks of potato and flavoured with cardamom and cinnamon. This is a perfectrecipe if you want to try something new with potatoes.
Himachali Style Pahari Aloo Palda Recipe (Potatoes in Yogurt Gravy) is similar to a kadhi that is prepared in the snow capped mountains of himachal. The food prepared by them is very basic and very subtle flavors are added into their dish. The cuisine that they practice is popularly known as the Pahari cuisine.
In this recipe, soft potatoes are cooked in a rich and thick creamy yogurt curry that is flavored with cinnamon, cardamom and cloves. The aroma that you get from this dish while preparing is sensational. A very humble dish that you can try at home anytime of the day.
Serve the Himachali Style Pahari Aloo Palda Recipe along with Peshawari Naan Recipe and Kelyachi Bhaji Recipe to enjoy your mid day lunch. You can also serve a Indian salad such as Kachumber Salad or Satvik Carrot Salad with this meal.
If you are looking for more Aloo Recipes, here are some that you can make for your everyday meals:
10 M
25 M
35 M
4 Servings
Ingredients
- 2 Potatoes (Aloo) , peeled and cut into chunks
- 1 Onion , sliced
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing)
- 1 Black cardamom (Badi Elaichi)
- 3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- Salt , to taste
- 1 teaspoon Garam masala powder
- Mustard oil , for cooking To Grind
- 2 teaspoons Rice
- 2 Cardamom Powder (Elaichi)
- 1 cup Curd (Dahi / Yogurt)
How to make Himachali Style Pahari Aloo Palda Recipe - Potatoes In Yogurt Gravy
To begin making the Himachali Style Pahari Aloo Palda Recipe, we will first grind the raw rice, peeled cardamom pods into a smooth powder. Add this to the curd and whisk well and keep it aside.
Heat a kadai with oil, add cumin seeds, black cardamom, cloves and cinnamon stick and allow the aroma to be released for 10 seconds.
Add the sliced onions and saute till it softens, add the potatoes and saute till they get cooked.
You can add some water, salt and close it wi th the lid and cook so that the potatoes get cooked faster.
Add the spice powders including turmeric powder, coriander powder, red chilli powder, garam masala powder into the kadai and saute them well till the raw smell goes away. This will take 3 to 4 minutes.
Add whisked curd mixture slowly, keeping the heat to low. Mix well, add salt and stir until it thickens little. Let it cook for 2 more minutes and switch off the heat.
Serve the Himachali Style Pahari Aloo Palda Recipe along with Peshawari Naan Recipe and Kelyachi Bhaji Recipe to enjoy your mid day lunch. You can also serve a Indian salad such as Kachumber Salad or Satvik Carrot Salad with this meal.
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