Pahari Aloo Palda or Potatoes in creamy yogurt sauce is a delicious dish with a silky texture that is native to Himachal Pradesh.
Though the main ingredients in Pahari Aloo Palda are potatoes and yogurt, the unique combination of the spices makes it unique and amazing. This dish is similar to Kashmiri Dum Aloo when it comes to ingredients, but the flavors are quite different. Potatoes may be one of those vegetables which we can steam, bake, fry, mash do whatever, 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.
What makes Pahari Aloo Palda so special?
I liked this dish because of its creamy, rich texture and the delicious flavors. Apart from the features of the dish, it is a great feeling to discover the authentic flavors of a place I have never been to and makes me want to learn more about this place.
Pahari Aloo Palda / Potatoes in Rich Yogurt Gravy Recipe:
- Baby Potatoes – 1/2 lb or around 15 or Cut 3 big potatoes into cubes
- Onion – preferably white – 3/4 cup – minced
- Serrano Peppers – minced – 1 tsp (you can use any peppers)
- Yogurt – 1.5 cup
- Water – 1 cup + 3 tbsp
- Rice flour – 1 tbsp
- Oil / Ghee – 2 tbsp
- Whole Cumin Seeds – 1 tsp
- Cinnamon – 1-inch piece
- Cloves – 4
- Cardamom Seeds Powdered – 1/4 tsp
- Asafetida / Hing – 1/4 tsp
- Coriander Powder / Dhania Powder – 1.5 tbsp
- Garam Masala – 1 tsp
- Sugar – a pinch
- Salt – To Taste
- Cilantro – to Garnish
- In a small bowl mix rice flour with 3 tbsp of water without any lumps and keep it aside.
- Mix yogurt, cardamom powdered, water in a separate bowl and keep it aside.
- Now, take a pot and put it on low – medium heat.
- Next, put oil/ghee in it and add whole cumin seeds, cinnamon, cloves and saute them for few seconds until the smell becomes fragrant.
- After that, add Asafetida / Hing, turmeric and fry for few more seconds.
- Later, add minced peppers and saute them for 10 seconds or so
- Next, add the minced onions and let them fry until they are transparent.
- After that, add Coriander Powder, Garam Masala, salt and mix everything well.
- Add potatoes mix everything well such that the potatoes are coated with all spices, close the lid and let them cook.
- Then, keep stirring it once in 5 mins to avoid burning the spices and onions.
- Let the potatoes cook for 15-20 minutes till they get soft.
- Then add the yogurt mixture mix well
- Add rice flour mixture, mix everything again and bring the mixture to a simmer.
- Let it simmer for around 10 minutes
- Taste it at this point and adjust the taste as you want.
- Turn off the heat and serve it hot with rotis or rice.
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!
Soumya
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