How to make Dahiwala Pahari Aloo Palda Recipe?

Himachali Style Dahiwala Pahari Aloo Palda Recipe

This is very easy and simple recipe prepared mainly with potatoes, yogurt and basic spices. A perfect recipe during fasting or vrat as it has no onion, no garlic and even no tomato in it. This Pahari Cuisine has an authentic flavour and aroma which makes it super delicious. Serve it along with poori, paratha, rotis or steamed rice. Few recommendations for this recipe, first whisk the yogurt well otherwise it will break and second after adding the curd to the masala keep stirring it continuously on low flame till it starts to boil. For other aloo recipes, check out- Kashmiri Dum Aloo, Aloo Methi, Aloo Gobi, Aloo French Beans and Aloo Palak.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 3

Ingredients

• 2 large potaoes, boiled and peeled
• 1 teaspoon ginger, crushed
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds
• 1 inch cinnamon stick
• 2 cloves
• 1 black cardamom
• Asafoetida- a pinch
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 red chili powder
• 1 green chili
• 1 teaspoon garam masala
• Salt to taste
• 1 cup Whisked Yogurt
• Mustard oil for cooking
• Fresh coriander leaves for garnishing

How to make Dahiwala Pahari Aloo Palda Recipe?

Step 1: Heat oil in a kadai, add cumin seeds, fenugreek seeds, cinnamon, and black cardamom, cloves and asafoetida. When they start to crackle, add ginger, green chilies and saute for a second.

Step 2: Add turmeric powder, red chili powder, coriander powder and stir for 20 seconds on low flame.

Step 3: Now, add boiled potatoes to the masala and mix well. Stir fry for 3-4 minutes. Sprinkle garam masala over it.

Step 4: Add whisked yogurt and 1 cup of water. Stir continuously on low flame so that there are no chances for yogurt to curdle.

Step 5: Cover and let it simmer for 7-8 minutes till the masala gets absorbed well in the potatoes.

Step 6: Turn off the flame and transfer the dish into a serving bowl. Garnish it with fresh coriander and serve hot.