Aloo Palda

Boiled potatoes simmered in a thin, sour yoghurt-based gravy seasoned with coriander, cumin, turmeric, and a pinch of asafoetida. The yoghurt is the soul of this dish — lightly beaten and tempered carefully to prevent splitting — giving the gravy a mellow, tangy depth. Kumaon's most distinctly local potato curry, eaten with rice or mandua roti in hill households.