The Himachali style Aloo Palda, a.k.a. Pahari Aloo is a delicious potato curry in yogurt gravy recipe that is very popular with the Pahari people of the hilly regions of the state of Uttarakhand. Pahari comes from the word ‘Pahad’ which means mountain, so Pahari means ‘of the mountains’ or ‘people of the mountains’ or ‘people living in the mountains’.
Traditional Pahari cuisine is a blend of Kumaoni and Garhwali cuisine, and uses a variety of herbs, spices and condiments that are unique to the region. The humble aloo(potato) is the king of Pahari cuisine and is in great demand. This vegetarian, simple and unpretentious yet flavourful Aloo Palda or Pahari Aloo recipe is a regional gastronomic gem across the Indian Himalayan region and is similar to a ‘Kadhi’.
In order to make this Himachali style Aloo Palda or Pahari Aloo, you need boiled potatoes, so boil some potatoes and keep them aside. To make the spice mix, dilute 2 tbsp. of water, turmeric powder, coriander powder and red chilli powder and fry these with fenugreek and crushed jeera on a low flame. Once the mixture is cooked, add the boiled potatoes. Lastly, mix the cooked potatoes with salt and beaten curd to finish making your perfect Aloo Palda.