Aloo Palda (Pahari style potato curry. Best with rice / rotis …)
Basic recipe from Hilly Cuisine cookery book.
Serves: 3 – 4
1 tablespoon oil
1 teaspoon cumin (jeera) and 1 teaspoon fenugreek seeds (methi), crushed together
1 ½ teaspoon coriander powder
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon salt (or to taste)
2 potatoes (2 big size or 3 small size), cut into long slices and separately boiled
200 ml thick curd, beat well
1 tablespoon chopped coriander leaves
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water keep aside (spice mix).
Heat oil in a pan. Add crushed jeera and fenugreek. Fry on a low heat until fragrant.
Add diluted spice mix and stir well on a low heat for 1 minute until the raw smell goes.
Add boiled potatoes and mix well. Transfer all the ingredients into another bowl and mix with beaten curd and salt. I’m recommending to do double boiling for 8 minutes. Then curd won’t curdle and gravy will be creamy and delicious in taste. Sprinkle chopped coriander leaves and serve with rice / rotis …
Double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking and curd won’t curdle.