Monday, June 4, 2018

Aloo Palda | Himachali Potato curry in Yogurt gravy

Aloo Palda is a potato curry in yogurt based gravy. This dish is from mountainous region of Himachal Pradesh. This curry is low in spice with subtle flavors. Relish this with steamed rice.

1. Potato/Aloo - 2 medium sized
2. Yogurt/ Curd- 1.5 cup
3. Cumin seeds - 1 teaspoon
4, Turmeric powder - 1/4 teaspoon
5. Chilli powder - 1 teaspoon or as per your spice level
6. Coriander powder - 1/2 teaspoon
7. Cardamom - 1
8. Cloves - 3
9. Cinnamon stick - 1' piece
10. Ghee - 1 tablespoon
11. Salt to taste
12. Coriander leaves for garnishing

1. Wash and cut potatoes in cubes.

2. Heat a tablespoon of ghee in thick bottomed vessel and splutter cumin seeds.

3. Add cloves, cinnamon stick and cardamom and saute for a minute.

4. Add potatoes, turmeric powder, chilli powder, coriander powder and salt to taste. Give it a good mix and cook and cover until potatoes turn soft.

5. Once the potatoes are well done, lower the flame and add whisked curd. Stir continuously to avoid curdling. Cook for 5 more minutes, garnish with coriander leaves and serve.

Linking this recipe to "Shhh Cooking Secretly Challenge", event. For the month of May, the theme is to make Himachali cuisine. I am paired up with Aruna Panangipally who gave me cumin and yogurt as my secret ingredients, and I chose these ingredients to make Aloo Palda. Do visit Aruna's blog to look for delicious recipe. Aruna blog's at "Aharam".

Wednesday, May 23, 2018

Coriander Chicken Curry

Serves : 5

1. Chicken curry - 1 kg
2. Coriander leaves - 1 big bunch(once cleaned makes upto 4 cups packed)
3. Onion - 2 medium
4. Tomato - 1 medium
5. Ginger garlic paste - 1 tablespoon
6. Green chillies - 4 or as per your spice level
7. Chicken masala powder(any store bought brand)- 2 teaspoon
8. Turmeric powder - 1/4 teaspoon
9. Oil - 3 tablespoon
10. Salt to taste

1. Marinate chicken pieces in salt and turmeric powder.

2. Take 3 tablespoon of oil in a heavy bottomed vessel and add thinly sliced onion and 1/2 teaspoon salt. Saute until they turn translucent.

3. Next add ginger garlic paste and saute for a minute.

4. Add chopped tomatoes and slit green chillies. Cover and cook on low flame until tomatoes turn mushy.

5. Meanwhile wash and clean coriander leaves. You can also use stems of coriander. Grind coriander leaves into fine paste and add it into vessel after tomatoes turn mushy.

6. Add chicken masala powder and give it a good mix. Stir occasionally and cook until oil separates.

7. Add marinated chicken pieces, salt and 1/2 cup of hot water. Cook for 30-40 minutes until chicken is well done.

Serve with rice or chapathi.

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