Mithila.net Mithila.net, Easyrecipes, Way2Foodie, Way2Foodie.com, Non Veg Recipes, Veg Recipes, Veg Recipe, Veg Recipes, Andhra Recipes, South Spicy Recipes, Vantillu, Kitchen, Indian Recipes, Telugu Recipes,
Aloo Palda
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
It is a local Himachali dish. Here the potatoes are cooked in a yoghurt based gravy.
Ingredients
- 2-3 potato , cut into long strips
- 2 sliced onions
- ½ tsp cumin seeds (jeera)
- 2 cardamoms
- 1 stick cinnamon (dalchini)
- 3 to 4 cloves (laung / lavang)
- a pinch of asafoetida (hing)
- 1 tsp coriander (dhania) powder
- ½ tsp turmeric powder (haldi)
- ½ tsp garam masala
- 1½ tsp rice (chawal)
- 2 cups curds (dahi)
- 2 tbsp ghee
- salt to taste
- 1 tsp chopped coriander (dhania)
Instructions
- Soak the rice for 15 minutes and grind to a paste using a little water. Keep aside.
- Heat ghee in a pan and temper with the cumin seeds, cardamoms, cloves, cinnamon and asafoetida.
- After they stop spluttering, add the onions and saute till light brown.
- Add all the powdered masalas and mix well. Now add the potatoes and salt to taste.
- Cover and cook on low flame till the potatoes are soft.
- Mix the ground paste with the blended yoghurt and add to the potatoes. Keep stirring on low flame till the gravy turns slightly thick.
- Serve, garnished with coriander leaves.
