Aloo Palda – Himachali Style

Step 1: 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 minced garlic. Sauté until the garlic turns golden brown.

Step 2: Add Coriander and Red Chillies

Add 2 teaspoons of roasted and crushed coriander seeds and 2-3 dried red chillies. Sauté for a few seconds.

Step 3: Sauté Onion

Add 1 sliced onion and sauté until it turns golden brown.

Step 4: Add Dry Spices

Add 1 teaspoon red chilli powder and ½ teaspoon turmeric powder. Mix well and sauté for about 30 seconds until fragrant.

Step 5: 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 6-8 minutes until the potatoes are tender.

Step 6: 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 2-3 minutes until the curry thickens slightly.

Step 7: Serve

Serve Aloo Palda hot with rice.

• Ensure mustard oil is heated until it slightly smokes to remove its raw smell before adding other ingredients.

• Use fresh, firm potatoes for best texture.

• Cook yogurt on low heat and stir continuously to prevent curdling.

• Add a pinch of garam masala for a richer flavor profile.

• For a vegan version, substitute yogurt with a cashew or almond milk-based cream.