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
