Aloo Palda
Veg
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.
Cuisines
Kumaoni
Garhwali
Best for
Lunch
Dinner
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Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
2 medium | Potato , peeled and cubed |
|
1 cup | Yogurt , plain |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Fenugreek Seed |
|
1 teaspoon | Asafoetida |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Peel and slice the potatoes into thin rounds.
- 2 Heat mustard oil in a pan until it starts to smoke lightly.
- 3 Add cumin seeds, fenugreek seeds, and asafoetida to the hot oil and let them splutter.
- 4 Add the sliced potatoes to the pan and sauté for 5 minutes.
- 5 In a bowl, whisk the yogurt with turmeric powder, coriander powder, red chili powder, and salt.
- 6 Lower the heat and add the yogurt mixture to the potatoes, stirring constantly to prevent curdling.
- 7 Add water to the pan, mix well, and cover the pan. Let it simmer on low heat for 15-20 minutes until the potatoes are cooked through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Ensure the yogurt is at room temperature to prevent curdling when added to the hot pan.