### TranslatedIngredients: 2 Potatoes (Aloo) - peeled and cut into chunks,1 Onion - sliced,1 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing),1 Black cardamom (Badi Elaichi),3 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Salt - to taste,1 teaspoon Garam masala powder,Mustard oil - for cooking,2 teaspoons Rice,2 Cardamom Powder (Elaichi),1 cup Curd (Dahi / Yogurt) ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Himachal ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Himachali Style Pahari Aloo Palda Recipe, we will first grind the raw rice, peeled cardamom pods into a smooth powder. Add this to the curd and whisk well and keep it aside.Heat a kadai with oil, add cumin seeds, black cardamom, cloves and cinnamon stick and allow the aroma to be released for 10 seconds.Add the sliced onions and saute till it softens, add the potatoes and saute till they get cooked.You can add some water, salt and close it wi th the lid and cook so that the potatoes get cooked faster.Add the spice powders including turmeric powder, coriander powder, red chilli powder, garam masala powder into the kadai and saute them well till the raw smell goes away. This will take 3 to 4 minutes.Add whisked curd mixture slowly, keeping the heat to low. Mix well, add salt and stir until it thickens little.  Let it cook for 2 more minutes and switch off the heat.Serve the Himachali Style Pahari Aloo Palda Recipe along with Peshawari Naan Recipe and Kelyachi Bhaji Recipe to enjoy your mid day lunch. You can also serve a Indian salad such as Kachumber Salad or Satvik Carrot Salad with this meal.