Amritsari aloo wadi- a flavorful and very popular curry made with potatoes and sun dried lentil nuggets

Punjabi aloo Wadiyan is a very popular and classic dish from Punjab. Punjabi wadiyan or Amritsari wadiyan are made with ground urad dal, pumpkin and flavorful spices. The ground paste is made in the shape of big dumplings and sun dried completely for at least 2 -3 days . Once the wadi’s are dried completely, they can be easily stored for a year and use when required.

The wadiyan are made quite big in size and then crushed into small pieces before adding in the curry or pulao. These urad dal wadi are more spicy and flavorful then the small size moong dal wadiyan. Amritsari wadiyan are available in 2-3 option as per the spice level – normal, medium spicy and spicy.

These urad dal wadi or Amritsari wadi are easily available in the market though many people still prefer to make at home as per their spice preference.

These wadiyan can be used to make aloo wadi curry, add in the pulao or to make a very delicious dahi wali kadhi with peas, wadi and potatoes. You can serve this curry with rice, pulao, tehri or roti . It is so delicious and easy to make that you can even serve it for small get together and parties etc.

It is a very easy recipe made using basic ingredients and a vegan curry. If urad daal wadis are not available then use moong daal wadis.

INGREDIENTS NEEDED

Amritsari wadiyan- choose urad dal wadi as per your spice level preference
Potato– peeled and chopped potatoes are added in the curry.
Tomatoes– chopped tomatoes are added to make the gravy tangy and thick.
Spices– basic spices- red chili, turmeric, coriander, salt, cumin
Herbs- add green chilies, ginger, fresh coriander and lemon
Oil– you can use mustard oil or any oil or ghee of your choice to sauté the wadi and tempering.

How to make Amritsari aloo wadi ki sabji

To make this curry ,wadis are crushed into small pieces and sautéed in oil with the tempering.

Now add the chopped potatoes , tomatoes and spices in the pan and sauté for few minutes.

Add water in the cooker and then pressure cook it till done.

Open and check when it cool down, and adjust the spices and thickness of the curry if needed.

Serve with rice , khichdi, pulao or rotis

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Amritsari Aloo Vadi ki Sabji

Amritsari aloo vadi- a flavorful and very popular curry made with potatoes and sun dried lentil nuggets

Prep Time10

Cook Time15

Course: lunch recipe, Main Course

Cuisine: North Indian Cuisine, Punjabi Cuisine

Keyword: aloo vadi, amritsari vadiyan, mangodi aloo ki sabji

Servings: person

Calories: 233kcal

Author: Anjana Chaturvedi

Ingredients

3 medium Potatoes / Aloo
4 Amritsari vadi
1 medium Tomatoes / Tamatar
2 Green Chilies / Hari Mirch
1 tsp Ginger / Adrak
handful Fresh Coriander / Cilantro / Hara Dhaniya
1/2 tsp Turmeric Powder / Haldi Powder
1 tsp Red Chilli powder / Laal mirch powder
1 tsp Coriander Powder / Dhaniya Powder
to taste Salt / Namak
1 tsp Lemon Juice / Nimbu Ka Ras

tempering/ tadka

3 tbsp Mustard Oil / Sarson ka tel
Cumin Seeds / Sabut Jeera
Asafoetida / Hing powder

Instructions

Wash peel and chop the potatoes into medium size pieces.
Using the rolling pin or mortar and pestle crush the vadi into small pieces
Heat oil in the pressure cooker or use any pan of your choice.
Add cumin seeds and the crushed vadi in the hot oil and sauté till vadi turn golden in color.
Now add the chopped green chilies , ginger and tomatoes and stir fry for few seconds.
Now add chopped potatoes and rest of the spices and stir fry for few seconds.
Now add around 3.5 cup of water and pressure cook for 3 whistles on medium heat.
If cooking in a pan then add little extra water and cook till potatoes become soft and tender.
Open the cooker when pressure cool down and check the seasoning and adjust if needed. (You can also add some water to adjust the consistency and give it a boil)
Now switch off the heat and add lemon juice and fresh coriander .
Enjoy with rice, khichdi, pulao or roti.

Notes

Note-

instead of lemon juice you can add mango powder or tamarind pulp

Nutrition