Aloo Palda
An authentic vegetarian recipe from Himachal Pradesh, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
500g Potatoes (medium)
300ml Yogurt (curd)
30ml Mustard oil
5g Cumin seeds
2piece Dry red chillies
1g Asafoetida (hing)
3g Turmeric powder
8g Coriander powder
4g Red chilli powder
5g Fennel powder (saunf)
3g Ginger powder (sonth)
5g Salt
15g Coriander leaves (chopped)
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Boil the potatoes until tender, then peel and cut into medium-sized cubes. Set aside.
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Whisk the yogurt in a bowl until smooth. Add turmeric, coriander powder, red chilli powder, fennel powder, and ginger powder to the yogurt and mix well.
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Heat mustard oil in a kadai over medium heat until it smokes lightly, then reduce the heat.
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Add asafoetida, dry red chillies, and cumin seeds to the hot oil. Let them splutter for 30 seconds.
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Add the boiled potato cubes and stir gently to coat them in the tempered oil. Cook for 3–4 minutes.
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Reduce the heat to low and pour the spiced yogurt mixture over the potatoes.
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Stir continuously for 2–3 minutes to prevent the yogurt from curdling. This is the most important step.
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Add salt and a splash of water if the gravy is too thick. Simmer on low heat for 5–6 minutes until the oil separates and the gravy thickens slightly.
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Garnish with fresh coriander leaves and serve hot with steamed rice or mandua (finger millet) roti.
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Chef's Tips
Always whisk the yogurt smooth before adding it to the pan — lumpy yogurt will curdle when heated.
Keep the heat on low when adding yogurt and stir constantly to prevent splitting.
Fennel powder and dry ginger (sonth) are the defining spices of Himachali Palda — don't skip them.
Aloo Palda is a staple in Himachali dham (festive feast) and is traditionally served with rice.
About This Dish
Aloo Palda is a traditional vegetarian dish from Himachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Always whisk the yogurt smooth before adding it to the pan — lumpy yogurt will curdle when heated. - Keep the heat on low when adding yogurt and stir constantly to prevent splitting. - Fennel powder and dry ginger (sonth) are the defining spices of Himachali Palda — don't skip them. - Aloo Palda is a staple in Himachali dham (festive feast) and is traditionally served with rice.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy