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Himachali Aloo Palda / Pahari Aloo Palda

A potato curry from Himachal: A thick, smooth curry and punctuated by chunks of spiced boiled potatoes with the aroma of cardamom and hints of mustard oil.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 portion


  • 400 grams Dahi Mother Dairy (thick yogurt)
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 2 tbsps raw rice
  • 2 cardamom green
  • 2 tbsps mustard oil
  • 1 cinnamon stick
  • 1 cardamom black
  • 1 tsp cumin seeds
  • 4 - 5 cloves
  • pinch asafoetida of
  • 1 onion medium , finely sliced
  • 3 - 4 potatoes medium boiled
  • 2 tsps coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp salt
  • coriander finely chopped for garnish


  • Whisk together Mother Dairy Dahi, turmeric and 1/2 tsp salt. Keep aside.
  • In a small mixer jar, grind together the raw rice and green cardamom, to a fine powder. Add 3-4 tbsp of water and grind to a thin paste. Add this to the dahi, whisk well.
  • In a heavy bottomed pan, heat the mustard oil. If you do not prefer the taste, substitute with ghee. Mustard oil gives the traditional pahadi flavours and you must give it a try!.
  • Once the oil is near smoking, add the cinnamon, black cardamom, cumin seeds, cloves and asafoetida. When the spices puff up / splutter, add finely chopped onions and stir on a medium flame for 4-5 minutes until almost soft.
  • Meanwhile slice the boiled potatoes into thick finger lengths.
  • Once the onions are softened, add the sliced potatoes, coriander powder, chilli powder, garam masala powder and salt.
  • Toss gently until well coated with spices and allow to cook on medium flame for 2-3 minutes so the potatoes absorb the flavours.
  • At this point, reduce flame to minimum and add the prepared yogurt mix, stirring constantly.
  • Bring this to a gentle simmer. Remove into a bowl and garnish with coriander.
  • Serve hot with steamed rice