Aloo palda
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Potatoes in a light yoghurt gravy flavoured with whole spices, a mild dish of the Kangra feast.
Region: Kangra, Himachal PradeshOccasion: Dham feasts and everyday mealsTime: 35 minServes: 4Vegetarian
Ingredients
- 4 potatoes, boiled and cubed
- 1½ cups curd, whisked
- 2 tbsp ghee or mustard oil
- 1 tsp cumin seeds
- 2 bay leaves, 2 cloves, 2 green cardamoms
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp red chilli powder
- Salt to taste
- Chopped coriander
Method
- Heat the ghee and add cumin and the whole spices.
- Add turmeric, coriander and chilli powder and stir for a few seconds.
- Add the potatoes and fry for 3–4 minutes.
- Lower the heat, add a cup of water, then stir in the curd slowly so that it does not split.
- Simmer for 10 minutes, stirring, until the gravy is smooth. Add salt and coriander.
- Serve hot with rice.
History
Palda is the hill name for dishes cooked in a yoghurt gravy, a common style in Kangra kitchens.
Significance
Its mild, cooling taste balances the spicier dishes of a feast, and it is easy to cook at home.