Aloo gobhi palda directly coming from Chamba region of Himachal Pradesh is one of the easiest and traditional recipes.Aloo gobhi palda is made with yogurt and rice paste gravy, the vegetable is made with mustard oil all the dry spices to give it authentic taste it is a very simple yet delicious cuisine hailing from Himachal land of beauty.
It has very mild flavor, it can be made both dry and gravy.The dish can be enjoyed with chapati and rice.
1 medium-sized cauliflower
2 big size potato
1-2 bay leaf
3-4 Black peppercorn
4-5 Green cardamom
1" Cinnamon stick
1/2 tsp. asafetida
2tsp.Red chili powder Kashmiri
1tsp.Garam masala (optional)
1tbsp.Rice paste with cardamom
1cup yogurt beaten
2-3 slit green chili
1 Medium-sized onion diced
1tbsp.Ginger Garlic paste (optional )
1tsp. Kastoori meethi
Wash and cut all the veggies nicely
Shallow fry cauliflower if you don't' want the raw smell or else you can use directly
In a pan add mustard oil when it heats add all the dry spices bay leaf, cloves.cardamom, black pepper, cinnamon stick, cumin seed and asafetida let it cook for few seconds.
Add sliced onions to it let it cook until it turns brown now turmeric powder, red chili, coriander powder mix it well sprinkle some water so that spices get cooked nicely add potato to it mix it well let it cook for 5 min.
Cauliflower goes into the pan mix well add salt and water so that veggies get cook nicely cover it with lid
Keep checking in between whether potatoes are cooked
Potatoes are cooked add rice paste to it mix it well, add beaten yogurt and stir continuously so that gravy doesn't curdle when it starts cooking add garam masala (optional) and kastoori methi let it cook for few more seconds.
Himachali aloo gobhi palda is ready, garnish it with some coriander leaves and enjoy hot with chapati or any other Indian bread or rice
Rice paste: Add some water in two tbsp.rice for 10-15 min.as rice soak water grind it with cardamom
Beat yogurt nicely, while mixing stir continuously to avoid curdle