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Aloo Palda (A Himachali Potato Curry)

Feb-27-2018
Amrita Iyer
40 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Aloo Palda (A Himachali Potato Curry) RECIPE

Aloo Palda is one of the main cuisines of Himachal Pradesh!It is a Potato curry with butter soft and tasty Potatoes swimming in a delicious Yogurt gravy.The curry has the warmth of spices like Cinnamon,Cardamom and Cloves and is a must for the bitterly cold and harsh winters!This is had with Poori,Phulka or Roti!I must warn you – this disappears fast!So make more than the exact quantity..:)!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Himachal
  • Stir fry
  • Frying
  • Side Dishes

Ingredients Serving: 4

  1. For the Palda :
  2. 6 medium potatoes – washed,peeled and chopped into fingers (as for fries)
  3. 2 onions – sliced
  4. 2 1/2 cups yogurt
  5. 1 tbsp Rice flour
  6. 1 tsp cumin seeds
  7. 1 tsp turmeric powder (haldi)
  8. 1 tsp garam masala powder
  9. 1 tsp coriander Powder (dhania)
  10. 1 large Green chilli – chopped into 3 parts
  11. 1 tbsp coriander Leaves – finely chopped
  12. 1/2 tsp asafoetida (heeng)
  13. salt to taste
  14. 2 tbsp oil
  15. For the Palda masala :
  16. 2 black cardamoms
  17. 4 Cloves/1 tsp Clove Powder
  18. 1 stick cinnamon/1 tsp cinnamon Powder
  19. 2 Green Cardamoms/1/2 tsp Cardamom Powder

Instructions

  1. Dry grind the Palda Masala in a Coffee/Spice grinder to a fine powder.Mix the rice flour with the Yogurt and mix well.Keep aside.
  2. Heat 1 tbsp Oil in a pan and add the Potato fingers.Cover the pan and let the Potatoes cook till half done.This would take 5 – 7 minutes.Take off heat and empty them into a bowl.
  3. In the same pan add the other tbsp of oil and add the Cumin Seeds and Asafoetida.After the seeds turn brown,add the Onions and fry till translucent.
  4. Then add the prepared and powdered Palda Masala and mix well.Fry on low heat for 2 – 3 minutes till the Masala is fried and emits a delicious aroma.Add the chopped Green Chilli and 1 tsp of the Coriander Leaves.
  5. Add the half fried Potatoes and mix well.Cook for a minute and add the Turmeric and Coriander powders and salt to taste.Mix gently into the Potatoes and now stir in the Yogurt-rice flour mixture.
  6. Stir gently to amalgamate everything and let the liquid come to a boil.Reduce heat and cook for 5 – 7 more minutes.
  7. Remove from heat and let it cool for 10 minutes.
  8. Ladle into a bowl and garnish with the rest of the chopped Coriander Leaves!Serve with hot Roti,Phulka or Poori!

Reviews (1)  

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Kanak Patel
Feb-28-2018
Kanak Patel   Feb-28-2018

Amazing recipe dear

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