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Aloo Palda

Aloo Palda
Recipe type: Curries
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
It is a local Himachali dish. Here the potatoes are cooked in a yoghurt based gravy.
  • 2-3 potato , cut into long strips
  • 2 sliced onions
  • ½ tsp cumin seeds (jeera)
  • 2 cardamoms
  • 1 stick cinnamon (dalchini)
  • 3 to 4 cloves (laung / lavang)
  • a pinch of asafoetida (hing)
  • 1 tsp coriander (dhania) powder
  • ½ tsp turmeric powder (haldi)
  • ½ tsp garam masala
  • 1½ tsp rice (chawal)
  • 2 cups curds (dahi)
  • 2 tbsp ghee
  • salt to taste
  • 1 tsp chopped coriander (dhania)
  1. Soak the rice for 15 minutes and grind to a paste using a little water. Keep aside.
  2. Heat ghee in a pan and temper with the cumin seeds, cardamoms, cloves, cinnamon and asafoetida.
  3. After they stop spluttering, add the onions and saute till light brown.
  4. Add all the powdered masalas and mix well. Now add the potatoes and salt to taste.
  5. Cover and cook on low flame till the potatoes are soft.
  6. Mix the ground paste with the blended yoghurt and add to the potatoes. Keep stirring on low flame till the gravy turns slightly thick.
  7. Serve, garnished with coriander leaves.
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