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
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 medium | potatoes |
| 1 cup | plain yogurt |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | asafoetida |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves |
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.