PAHARI ALOO PALDA

Potatoes are always a no no at my home.. Few recipes will def call for potatoes n one such is paav bhaji and thr’s no bhaji without aloo. So had to pick up a pkt from store and after making bhaji thr wr so many lying.. This recipe from here interested me and yup it was def worth a try..


Aloo Palda – a Pahari cuisine (Himachal Pradesh)  is a potato based yogurt gravy. This dish goes so well with rice n indian breads too. Potatoes cooked slowly in yogurt gravy gives a nice texture and very quick one to make too..

What you need:
2 nos – Potatoes (sliced lengthwise as fingers)
1/2 cup – Onion (sliced)
1 no – Black cardamom
1 inch – Cinnamon stick
5 nos – Cloves
1/2 tsp – Cumin seeds
Pinch Asafoetida powder
2 tsp – Coriander powder
1/2 tsp – Turmeric powder
1/2 tsp – Garam masala powder
1 tbsp – Raw rice
2 nos – Green cardamoms
1 cup – Yogurt
Oil – 1 tbsp
Salt ad reqd


How to make:
Grind the rice with green cardamoms as fine paste and keep aside. Add 4cups of water to the yogurt, whisk it and keep aside.


Heat oil, fry the black cardamom, cinnamon stick,cloves, asafoetida powder, cumin seeds, add the onions and cook until they turns transculent. Now add the coriander powder, turmeric powder, garam masala,salt.


Saute for few minutes, add the sliced potato finers, cook in medium flame until the potatoes are almost cooked.


Now add the grounded rice paste, whisked yogurt,keep stirring on medium flame until the gravy turns bit thick. Serve hot.

Comments

  1. says

    i love potatoes but not many in the home support it, so it's one vege i try to skip… this looks like a delicious curry with rice…

Leave a Reply

Your email address will not be published. Required fields are marked *