Aloo Palda

Boil the potatoes until tender, then peel and cut into medium-sized cubes. Set aside.

Whisk the yogurt in a bowl until smooth. Add turmeric, coriander powder, red chilli powder, fennel powder, and ginger powder to the yogurt and mix well.

Heat mustard oil in a kadai over medium heat until it smokes lightly, then reduce the heat.

Add asafoetida, dry red chillies, and cumin seeds to the hot oil. Let them splutter for 30 seconds.

Add the boiled potato cubes and stir gently to coat them in the tempered oil. Cook for 3–4 minutes.

Reduce the heat to low and pour the spiced yogurt mixture over the potatoes.

Stir continuously for 2–3 minutes to prevent the yogurt from curdling. This is the most important step.

Add salt and a splash of water if the gravy is too thick. Simmer on low heat for 5–6 minutes until the oil separates and the gravy thickens slightly.

Garnish with fresh coriander leaves and serve hot with steamed rice or mandua (finger millet) roti.