I love yoghurt and yoghurt based curries as well. And within Indian cuisine you will find a range of recipes, both vegetarian and non-vegetarian, that fall in this category. One such recipe is the aloo palda or potatoes in yoghurt gravy. Originating from the northern state of Himachal Pradesh, this is a super easy and quick recipe. This palda is cooked in whole spices, which are the main aromatics of the dish. And there are no other masalas used. Also, this beautiful and vibrant dish, is cooked in mustard oil. So, there remains an underlining sweetness of the oil as well in the curry. Overall, this subtly flavoured curry is a treat for the taste buds. Moreover, you will be able to whip this up in under 30 minutes.
This aloo palda (potatoes in yoghurt gravy) may seem similar to another Indian yoghurt dish called ‘kadhi.’ But, it actually is not. In the former, the yoghurt isn’t cooked, but added to the cooked potatoes later. Secondly, gram flour or besan is a main ingredient in the later, which is absent in a palda.
Also check
Palak kadhi (spinach in yoghurt sauce)
Matar paneer – curried Indian cottage cheese and peas
Quick and easy recipe
Since there is no masala that needs frying in this recipe it is a super quick one. In fact, you can cook this even quicker, if you keep the potatoes boiled and ready. Therefore, you can pre-prep the earlier day to make the aloo palda (potatoes in yoghurt gravy) for the same day’s lunch or dinner. And for this reason, this is great for your weeknight meals. You can pair it up with some cumin flavoured rice (jeera rice) or even rotis. Both go well with the palda.
Additionally, since it is a mildly spiced curry, this is a toddler friendly recipe too. Plus, it is great for those hot summer days when we don’t feel like having heavy, masaledaar foods. So, you now have another summer recipe in your kitty.
I hope you will give recipe a try and enjoy it as well. Do let me know your feedback, when you do.
Eat hearty!
Also see, Kerala avial (mixed vegetables with coconut)
Aloo palda (potatoes in yoghurt gravy)
Equipment
- Shallow cooking pot
Ingredients
- 4 medium potatoes par boiled & cut in wedges
- 1 medium onion finely chopped
- 1 small tomato finely chopped
- 1 tbsp cumin seeds crushed
- 1 tbsp coriander seeds crushed
- 1 tsp carom seeds ajwain
- 1 cup yoghurt whisked
- 2-3 chilis chopped
- 2 tbsp coriander leaves chopped
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- salt to taste
Instructions
- Heat the mustard oil until it become pale and add the whole spices
- When they turn fragrant add in the onions with some salt
- Once they are soft and translucent, add the tomato
- When they turn mushy, put the potatoes in and mix well
- Add about ½ cup water, salt to taste, cover and cook until completely done
- Remove from flame and let this come to room temperature
- When it cools down, add in the whisked yoghurt and mix gently
- Sprinkle the coriander leaves. You may warm the palda just before serving
- And serve the aloo palda (potatoes in yoghurt gravy) with some steamed rice or rotis! Enjoy
Notes
- You can use any regular cooking oil or ghee instead of mustard oil as well
- tbsp - tablespoon
- tsp - teaspoon
The Aloo Palda looks so yum, I am definitely trying this very soon. Your blog looks fantastic.
Thank you so so much Sundari! Means so much 🙂