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Aloo Palda \ Potatoes in Yogurt Gravy from Indian state - Himachal Pradesh

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:

Aloo Palda

Aloo Palda \ Potatoes in Yogurt Gravy
Aloo Palda \ Potatoes in Yogurt Gravy

Course : Main Dish


Cuisine : Indian




Prep time : 20 minutes




Process time : 10 minutes




Total time : 30 minutes


Ingredients:

  • 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

Instructions:

  1. In a pan add mustard oil, allow it to heat until smoky, then add panch phoron, allow it to crackle

  2. Boil and peel the skin of potato and cut into cubes, add them and sauté

  3. Add turmeric, chili powder and salt as per taste and mix well

  4. Now add curd to it, mix and cover and cook for 1 minute

  5. Serve hot!

Pictorial:

mustard oil, panch phoron
mustard oil, panch phoron

dried red chili
dried red chili

boiled  peeled potato
boiled peeled potato

saute
saute

salt
salt

turmeric powder
turmeric powder

chili powder
chili powder

curd
curd

boil
boil

serve hot!
serve hot!
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