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Aloo Gobi Palda - Himachali / Pahari Style
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Chef :
Bethica DasAloo Gobi Palda - Himachali / Pahari Style
This particular dish comes from the Chamba region of Himachal Pradesh. It is extremely easy and a simple recipe where potatoes and cauliflower are cooked in a yoghurt and rice flour based gravy. In simple term it is their form of kadhi in a thicker avatar.
Ingredient
1-2
potatoes, cubed
2 tbsp.
mustard oil
1-2
bay leaves
4
cloves
1 tsp.
cumin seeds
1 tsp.
ginger, grated
1 tsp.
garlic, grated
to taste
salt
1/2 tsp.
turmeric powder
1 cup
yoghurt, beaten
1 tbsp.
rice flour
1/4 tsp.
cardamom powder
1 tbsp.
coriander leaves, chopped
Cooking instructions
* Step 1
Mix together yoghurt, rice flour and cardamom powder. Keep aside. Heat oil in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
* Step 2
Add the onion, ginger and garlic and saute till light brown. Now add the cauliflower, potatoes, salt, turmeric powder and green chilies. Mix everything well and cook, covered on a medium flame till they turn soft.
* Step 3
Sprinkle water and continue to stir at intervals till done. Now add the yoghurt mix and simmer further till it thickens.
* Step 4
Switch off the flame and garnish with coriander leaves. serve as a side dish with any form of rice or Indian bread.
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