Himachali Style Pahari Aloo Palda – Potatoes in Yogurt Gravy Recipe
Cuisine: Himachali
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This traditional Himachali recipe, Pahari Aloo Palda, offers a rich and creamy potato dish, blending rustic flavors of mustard oil, yogurt, and a delicate mix of spices. The potatoes are simmered in a spicy yogurt gravy, creating a comforting, aromatic, and slightly tangy dish. Perfect when paired with naan or rice, this recipe brings a taste of the hills of Himachal Pradesh to your table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2 medium-sized, peeled & cut into chunks |
| Onion | 1, sliced |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Black Cardamom (Badi Elaichi) | 1 whole |
| Cloves (Laung) | 3 pieces |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Garam Masala Powder | 1 teaspoon |
| Mustard Oil | For cooking (2 tablespoons) |
| Rice | 2 teaspoons, raw, ground into a powder |
| Cardamom Powder (Elaichi) | 2 teaspoons |
| Yogurt (Dahi / Curd) | 1 cup |
Instructions:
-
Prepare the Yogurt Mixture:
- In a small grinder, blend the raw rice and cardamom pods until you achieve a smooth powder. Add this powder to the yogurt and whisk the mixture well. Set it aside for later use.
-
Cook the Aromatics:
- Heat mustard oil in a kadai (wok) on medium heat. Once the oil is hot, add the cumin seeds, black cardamom, cloves, and cinnamon stick. Sauté for 10 seconds or until the spices release their fragrance.
-
Sauté the Onions:
- Add the sliced onions to the kadai and sauté them until they soften and turn translucent.
-
Cook the Potatoes:
- Add the chopped potatoes to the kadai and sauté them for a few minutes. To speed up the cooking process, you can add a little water and cover the pan. Cook the potatoes until they are tender, stirring occasionally.
-
Add the Spices:
- Once the potatoes are cooked, add the turmeric powder, coriander powder, red chilli powder, and garam masala powder to the pan. Stir well and cook the spices for 3-4 minutes to ensure the raw aroma disappears.
-
Incorporate the Yogurt Mixture:
- Lower the heat to avoid curdling the yogurt. Gradually add the whisked yogurt mixture into the kadai, stirring constantly. Add salt to taste, and mix everything together. Let the gravy cook for an additional 2 minutes until it thickens slightly.
-
Final Touch:
- After the gravy thickens, turn off the heat. The Himachali Pahari Aloo Palda is ready!
Serving Suggestions:
- Serve this hearty Pahari Aloo Palda alongside Peshawari Naan or Kelyachi Bhaji (a vegetable dish) to complete your meal.
- For a fresh and crunchy accompaniment, serve with an Indian Kachumber Salad or a Satvik Carrot Salad.
Enjoy this delightful Himachali dish, perfect for a cozy lunch with family and friends. The combination of creamy yogurt and spices with tender potatoes creates a mouthwatering dish that truly captures the essence of Himachal Pradesh’s rustic cuisine.
