Pahari Aloo Palda or Potatoes in creamy yogurt sauce is a wonderful dish with lot of complex flavors from Himachal Pradesh. Though the main ingredients in Pahari Aloo Palda are potatoes and yogurt, the unique combination of the spices makes it complex and amazing. In other words, this dish is
Potatoes may be one of those vegetables which we can steam, bake, fry, mash do what ever, it will be delicious. I don’t always find baby potatoes in the store, but this weekend I found them, so I used them in this dish 😉 Honestly you can use any kind of potato. I don’t generally peel the skin if it is golden potato or red potato, but if it rusett potato I will peel them. I have cooked the potato is pan completely. It does take a little longer than usual to cook as these are whole potatoes, to cut down time, you can pre-bake them or steam them partially before adding it to the pan or you can also cut them into smaller pieces that way they cook faster. The taste will be the same, but texture may change a little bit depending on the way you cook the potatoes.
To tell you about the spices we are adding to the Pahari aloo Palda, they are not very different from most of the North – Indian dishes, except the combination of Asefotida, also called as Hing. This spice adds a unique flavor and aroma to dish, however keep in mind, with this particular spice, if we add too much of this, it may make the dish bitter. I also added a pinch of sugar (not included in the picture) because I felt, that pinch makes the dish complete. But it is totally optional.
Here is the print friendly recipe of this dish
Finally I would like to thank mycookingjourney.com for introducing this dish and giving me an idea of how to cook it.
Eat Healthy! Live Happy!