Aloo Palda: A Wholesome Pahadi Delight

Indulge in the flavors of the mountains with Pahadi Special - Aloo Palda, a beloved Himachali dish. This creamy and aromatic curry features parboiled potatoes simmered in a spiced yogurt gravy, creating a comforting and delightful meal that captures the essence of Pahadi cuisine.


What is Aloo Palda

Aloo Palda is a traditional Himachali dish that originated in the Pahadi region of India. It consists of parboiled diced potatoes cooked in a flavorful gravy made with yogurt and an aromatic blend of spices. This creamy and savoury dish is known for its simplicity and rich taste, making it a favorite among locals and visitors alike.


Quick and Easy Aloo Palda

As a chef, I can attest to the quick and easy preparation of Aloo Palda. The blend of spices, yogurt, and tender potatoes creates a harmonious and comforting taste that instantly transports me to the serene mountains of Himachal. It pairs perfectly with rice, making it a satisfying and wholesome meal for any occasion.



Difference between aloo palda and dahi aloo recipe 

Aloo Palda and Dahi Aloo are two distinct dishes in Indian cuisine, each with its own unique flavors and preparation methods:

  • Ingredients: While both dishes feature potatoes as the main ingredient, the key difference lies in the primary base. In Aloo Palda, the potatoes are cooked in a spiced yogurt-based gravy, giving it a creamy and tangy flavor. On the other hand, Dahi Aloo is a dry or semi-dry dish where the potatoes are typically sautéed with spices and then mixed with a yogurt-based sauce or tempered with yogurt at the end.

  • Consistency: Aloo Palda has a more gravy-like consistency due to the yogurt-based sauce, while Dahi Aloo is usually drier with less liquid.

  • Spices: The spice blend in Aloo Palda includes a mix of aromatic spices like cardamom, cinnamon, cloves, and hing (asafoetida), contributing to its unique Pahadi flavor. Dahi Aloo typically features cumin seeds, asafoetida, and other common Indian spices.

  • Origin: Aloo Palda is a traditional Himachali dish, hailing from the Pahadi region in the northern state of Himachal Pradesh. It is a popular preparation among the locals and reflects the essence of Pahadi cuisine. Dahi Aloo, on the other hand, is a more widespread recipe found in various regions of India and is a part of the diverse Indian culinary landscape.

  • Cooking Method: The cooking process for Aloo Palda involves simmering the parboiled potatoes in the spiced yogurt gravy until they are well-coated and infused with flavors. In contrast, Dahi Aloo often involves sautéing the potatoes with spices and then adding the yogurt-based sauce or tempering the dish with yogurt towards the end.

Overall, while both dishes feature potatoes and yogurt, their distinct preparation methods and spice blends result in unique taste profiles, making Aloo Palda and Dahi Aloo two distinct and delicious dishes in Indian cuisine.

How to make Aloo Palda

  1. Blend 2 tbsp soaked Rice with 2 cardamom pods, ginger, garlic & green chillies into a fine paste.
  2. Mix 1 cup curd with the rice paste, 1/2 cup water, haldi, red chilli powder & coriander powder. Don't add salt at this point.
  3. Heat some ghee & add jeera, badi elaichi, cinnamon stick, hing, cloves, grated ginger & green chillies . Let them sizzle for a minute.
  4. Add onions & sauté till golden brown.
  5. Then add parboiled diced potatoes. Season with haldi, red chilli powder & coriander powder.
  6. Mix & cook till slightly brown.
  7. Add the curd mixture & mix till it comes to a boil.
  8. Then add salt as per your taste & simmer for 4-5 minutes.
  9. Garnish with fresh coriander & serve hot with rice!


More Delicious Recipe:

1. Mie Goreng

2. Spaghetti Meatballs

3. Garlic Bread

Expert Tips

  1. Make sure to make a fine paste of the rice mixture to get a smooth curry.
  2. Roast the aloo and dry spices well before adding the wet mixture to get the most flavour out of the dish.
  3. Once all the ingredients have been added, simmer the curry first covered and then uncovered to get a good colour and fragrant end product.


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