Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Sauté Onion

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

4. 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.

5. 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.

6. 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.

7. 7.Serve

   Serve Aloo Palda hot with rice.