My extended family lived in the Kumaon Hills of Uttarakhand. I have spent my entire childhood in the foothill of the Himalayas. It was all surreal, the crisp air, wilderness, and the sun that plays peek a boo in between the high mountains. Even till date, I am enchanted by it all and the local dishes my grandmother and mother used to make. Simple, subtle, and the most soul comforting kind of food. Curries such as Aloo Paani illustrates how the best of local and seasonal produce can be transformed into a hearty bowl of curry. The hilly ranges of Kumaon are well known for a specific variety of potato – Pahadi Aloo. There is a hint of sweetness in these potatoes, perfect to make Aloo Ke Gutke and Aloo Paani. Adding freshly crushed whole spices to the Aloo Paani is my great grandmother’s trick, who was an excellent cook. I wish I could have inherited the natural cooking instincts like her’s. In her kitchen, Pahadi Aloo Paani was always cooked on a wood fire in a cast iron kadhai, eaten with fingers along with Kachori or steamed rice. The Pahadi style aloo paani is best enjoyed with steamed or boiled basmati rice. On certain festive occasions, you can serve it with poori and raita for an elaborate meal.
More Kumaoni Recipes For You:
Pahadi Kheere Ka Raita Kumaoni Style Vada (Bada) Pahadi Aloo Ke Gutke Pahadi Gahat Ki Dal Pahadi Lai Ki Sabzi For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram and Youtube for video recipes.
