Aloo Palda – Himachali Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Temper Spices
Heat 2-3 tablespoons of mustard oil in a pan. Once hot and slightly smoking, add ¼ teaspoon asafoetida, 1 teaspoon cumin seeds, 2 chopped green chillies, and 1½ tablespoons garlic. until the garlic turns golden brown.
Add Coriander and Red Chillies
Add 2 teaspoons of roasted and crushed coriander seeds and 2-3 dried red chillies. for a few seconds.
Sauté Onion
Add 1 sliced onion and until it turns golden brown.
Add Dry Spices
Add 1 teaspoon red chilli powder and ½ teaspoon turmeric powder. Mix well and for about until fragrant.
Add Potatoes and Cook
Add 3 sliced potatoes and salt to taste. Mix well to coat the potatoes with the spices. Add ¼ cup water. Cover the pan and cook for until the potatoes are tender.
Add Fresh Coriander and Yogurt
Remove the lid. Add 2-3 tablespoons fresh coriander and 2 cups of yogurt. Mix gently until the yogurt is fully incorporated and the gravy is smooth and creamy. Cook for another until the curry thickens slightly.
Serve
Serve Aloo Palda hot with rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Variations
Simple ways to adapt this recipe.
- Add a pinch of garamCustomise
Add a pinch of garam masala for a richer flavor profile.
- For a vegan versionDietary option
Substitute yogurt with a cashew or almond milk-based cream.
Helpful Tips
Small details that can improve the final result.
Your Notes
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