Himachali Style Pahari Aloo Palda is a thick yogurt gravy cooked along with chunks of potato.
The food prepared by them is very basic and very subtle flavors are added into their dish. The cuisine that they practice is popularly known as the Pahari cuisine.
PANCH PHORAN :
Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.
LETS GET COOKING:
Course : Main Dish
Cuisine : Indian
Prep time : 20 minutes
Process time : 10 minutes
Total time : 30 minutes
Boiled potatoes - 4
Curd - 1/2 cup
Panch Phoron - 1 stp
Dried red chili - 1
Chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Mustard oil - 2 tsp
In a pan add mustard oil, allow it to heat until smoky, then add panch phoron, allow it to crackle
Boil and peel the skin of potato and cut into cubes, add them and sauté
Add turmeric, chili powder and salt as per taste and mix well
Now add curd to it, mix and cover and cook for 1 minute
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