Soak the rice in 4 tablespoon water for about 10 minutes and then grind it along with the cardamom into a smooth paste. Mix this paste with the yogurt and whisk it well together and keep aside.

In a pan, add the oil and/or ghee. Add the cumin seeds, cinnamon, cloves and asafetida and fry for a minute until they turn aromatic.

Now add the sliced onions and the green chilies and sauté until translucent.

Add the chopped potatoes along with the dry powder spices (Garam masala, turmeric powder, dhania powder) and salt. Mix well.

Let the potatoes cook in medium flame until they are soft. Add a little water, if needed to cook the potatoes and make sure you cook them covered. This way they cook faster.

Once the potatoes are cooked, lower the flame and add the whisked yogurt-rice mixture. Keep stirring and bring the mixture to a boil in low to medium flame. Do not increase the flame, otherwise the yogurt might curdle. Once the mixture comes to a light boil, immediately turn off the flame and garnish with cilantro.

ServePahari Aloo Palda warm with parathas or rice! When reheating the subzi, make sure you do so in very low flame.