Aloo Palda / Himachali Cuisine

Aloo palda is a pahari style potato curry cooked along with the spices and yogurt. This creamy and delicious curry pairs perfectly with hot plain rice or Roti. Though the actual recipe included more amount of Elachi, I have reduced and made changes according to my family's taste bud. This recipe goes to my favourite event "shhh cooking secretly challenge" which is happening among a group of bloggers. Click HERE to get the detailed information and recipes which I had posted so far for the event. When we got the theme for May month as Himachali cuisine, Aloo palda was my first thought and luckily got the same secret ingredients ( Yogurt and Aloo ) from my partner Vidya Narayan. Vidya is an amazing blogger who blogs at masalachilli.wordpress.com and have to mention that I am a huge fan of her writing. Her writing gives a lively feel while reading her post which is truly a great talent. And also, her page is loaded with many more delicious and inviting recipes. Don't miss to check out her page and also, click HERE to view a tasty recipe prepared by her using the secret ingredients given by me.

Recipe Source : thefoodfairy

Ingredients:

1 Tbsp Oil / Ghee
2 Elachi / Cardamom 
1/2 inch Cinnamon stick 
4 Cloves 
1 Tsp Cumin seeds
A pinch of Hing powder 
1 Big Onion, thinly sliced 
2 Big sized Potatoes, peeled and cut into small cubes
1/4 Tsp Turmeric powder 
1 Tsp Coriander powder 
1/2 Tsp Garam masala powder 
4 Cups Curd / Yogurt, whisked
Salt to taste 
Coriander leaves for garnishing 

To grind: 

2 Tbsp Raw rice 
1 Elachi 

Method:

Heat oil in a pan and add elachi followed by cloves, cinnamon stick, hing powder and cumin seeds.

Fry and add the thinly sliced onion.

Saute until it turns translucent and add turmeric powder followed by coriander powder and garam masala.

Add the chopped potatoes and mix well.

Add little water and cook until the potatoes get 3/4th cooked.

Now add the ground rice along with the whisked curd and salt.

Let it boil for another 5 minutes or until the potatoes get cooked. Keep stirring after adding yogurt.

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options:

Serve with plain Rice or Roti.