Aloo Palda – Himachali Style

Step 1: Heat Mustard Oil

Pour 3 tablespoons of mustard oil into a heavy-bottomed pan and heat on medium-high flame for 2-3 minutes until the oil just starts to smoke. This removes the raw smell and brings out the authentic flavor.

Step 2: Add Cumin Seeds

Reduce the heat to medium and add 1/2 teaspoon cumin seeds. Let them splutter for about 30 seconds until aromatic.

Step 3: Add Potatoes and Spices

Add 500 grams of potato chunks to the pan. Sprinkle 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Sauté for 3-4 minutes until the potatoes are well coated and slightly golden.

Step 4: Simmer Potatoes

Add 1 cup of water and salt to taste. Cover and cook on low heat for 10-12 minutes until the potatoes are just tender but not mushy.

Step 5: Add Yogurt

Lower the flame and slowly add 250 grams of whisked yogurt, stirring continuously to prevent curdling. Cook for 5-6 minutes, stirring gently, until the gravy thickens and oil starts to separate at the edges.

Step 6: Final Simmer and Garnish

Simmer uncovered for another 3-4 minutes until the potatoes absorb the flavors and the gravy reaches a creamy consistency. Garnish with 2 tablespoons of chopped fresh coriander leaves and serve hot.

• Always heat mustard oil until it just starts to smoke to remove its raw smell.

• Use fresh, thick yogurt for a creamy gravy.

• Simmer the potatoes gently to absorb the flavors without breaking apart.

• Add green peas for extra texture.

• Replace potatoes with sweet potatoes for a different flavor.