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Aloo Palda ( a Himachali Potato Curry)

Himachal Pradesh is one of the most beautiful States of India!The State is mountainous with beautiful valleys and waterfalls,flower filled sweet smelling meadows and nipping cold in the winters.The people here are absolutely fighting fit and very strong thanks to the exercise they get walking on the steep roads.Unlike most people in the country who eat junk the hill folks love to have natural food,water and sleep.The diet consists of simple home cooked food with locally sourced produce,fruits like Apples (for which the State is known),Peaches,Plums,Galgal and Pears and bush fruits like Strawberries,Raspberries and Kafal (a very sweet and juicy berry).They have started producing Kiwi and Persimmons which are exported as well as consumed within the country!

Aloo Palda is one of the main cuisines of Himachal Pradesh!It is a Potato curry with butter soft and tasty Potatoes swimming in a delicious Yogurt gravy.The curry has the warmth of spices like Cinnamon,Cardamom and Cloves and is a must for the bitterly cold and harsh winters!This is had with Poori,Phulka or Roti!I must warn you – this disappears fast!So make more than the exact quantity..:)!

This recipe was submitted for the 129th FoodieMondayBloghop where the theme was Himachal Recipes!

Preparation Time : 1 hour

Makes : 4 servings


For the Palda :

6 medium Potatoes – washed,peeled and chopped into fingers (as for fries)

2 Onions – sliced

2 1/2 cups Yogurt

1 tbsp rice flour

1 tsp Cumin seeds

1 tsp Turmeric Powder (Haldi)

1 tsp Garam Masala Powder

1 tsp Coriander Powder (Dhania)

1 large Green Chilli – chopped into 3 parts

1 tbsp Coriander Leaves – finely chopped

1/2 tsp Asafoetida (Heeng)

Salt to taste

2 tbsp Oil

For the Palda Masala :

2 Black Cardamoms

4 Cloves/1 tsp Clove Powder

1 stick Cinnamon/1 tsp Cinnamon Powder

2 Green Cardamoms/1/2 tsp Cardamom Powder


Dry grind the Palda Masala in a Coffee/Spice grinder to a fine powder.Mix the rice flour with the Yogurt and mix well.Keep aside.

Heat 1 tbsp Oil in a pan and add the Potato fingers.Cover the pan and let the Potatoes cook till half done.This would take 5 – 7 minutes.Take off heat and empty them into a bowl.

In the same pan add the other tbsp of oil and add the Cumin Seeds and Asafoetida.After the seeds turn brown,add the Onions and fry till translucent.

Then add the prepared and powdered Palda Masala and mix well.Fry on low heat for 2 – 3 minutes till the Masala is fried and emits a delicious aroma.Add the chopped Green Chilli and 1 tsp of the Coriander Leaves.

Add the half fried Potatoes and mix well.Cook for a minute and add the Turmeric and Coriander powders and salt to taste.Mix gently into the Potatoes and now stir in the Yogurt-rice flour mixture.

Stir gently to amalgamate everything and let the liquid come to a boil.Reduce heat and cook for 5 – 7 more minutes.

Remove from heat and let it cool for 10 minutes.

Ladle into a bowl and garnish with the rest of the chopped Coriander Leaves!Serve with hot Roti,Phulka or Poori!

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Aloo Palda ( a Himachali Potato Curry)


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