Aloo Wadi Ki Sabji

By: Manjula Jain

Serving : 4 people

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5 from 3 votes

Aloo Wadi Ki Sabji, Amritsari Punjabi Aloo Vadiyan, Vegan Gluten Free

Amritsari Style Aloo Wadi Ki Sabji has a unique flavor. This is a delightful Punjabi dish using sun-dried lentil dumplings, potatoes and green peas. Aloo Wadi is a spicy, gravy-based dish, perfect for those who enjoy spicy food.
This was one of my favorite dishes growing up. Amritsari Wadi wasn't available at the Indian grocery store where I shop, but they had plain Urad Dal Wadi. I like to use ingredients that are easily available. As usual, I searched on Google for the spices used in Amritsari Wadis, and there were so many different versions that none matched what I remembered. I wanted to make a recipe very close to what I remember.
After trying a few times, I finally called my sister to find out the ingredients used in Amritsari Wadi. She is a very traditional and excellent cook, and of course, she helped me out. After a few tries, I was happy with the balance of spices in the Aloo Wadi.

Aloo Wadi ki Sabzi

Ingredients

  • 2 cups boiled potatoes peeled and cut into byte size cubes
  • 1 cup green peas frozen green peas
  • 3/4 cup urad dal wadi broken into small pieces
  • 3/4 cup tomato puree
  • 3 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1-1/2 tbsp coriander crushed (dhania)
  • 2 tsp black pepper crushed (kali mirch)
  • 2 dry red chilies (sabut lal mirch) broken in small pieces
  • 1/4 tsp Kashmiri red chili powder, optional
  • 1/4 tsp turmeric (haldi)
  • 1-1/2 tsp salt
  • 1-1/2 cup water

Instructions

  • Heat the pan on medium-low and add 2 tablespoons of oil. Add the urad dal vadi and stir-fry until they are light golden brown, about 2 minute. Remove them and set aside in a bowl.
  • In the same saucepan, add the remaining tablespoon of oil over medium heat. When the oil is moderately hot, add the cumin seeds. When the seeds start to crackle, add the asafetida, stir, and then add the tomato puree, coriander, black pepper, red chili, Kashmiri chili powder, turmeric, and salt. Cook, stirring occasionally, until the spice mix starts releasing oil, about 2 minutes.
  • Add the potatoes, green peas, vadis, and 1 1/2 cups of water. Cover the pan and let it cook for about 10 minutes over medium-low heat. Adjust the water if needed.
  • Vadis are ready, I will serve them with rice.

Notes

About Aloo Wadiyan
Punjabi Aloo Wadiyan is a traditional North Indian dish that features potatoes (aloo) and sun-dried Urad Dal dumplings (wadiyan). It's a flavorful and hearty vegetarian dish that is popular in Punjabi cuisine. The sun-dried lentil dumplings add a unique texture and taste to the dish.
If you don’t have urad dal vadiyan, you can use moong dal vadayan.

Aloo Wadi Ki Sabji, Amritsari Punjabi Aloo Vadiyan, Vegan Gluten Free

Amritsari Style Aloo Wadi Ki Sabji has a unique flavor. This is a delightful Punjabi dish using sun-dried lentil dumplings, potatoes and green peas. Aloo Wadi is a spicy, gravy-based dish, perfect for those who enjoy spicy food.

This was one of my favorite dishes growing up. Amritsari Wadi wasn't available at the Indian grocery store where I shop, but they had plain Urad Dal Wadi. I like to use ingredients that are easily available. As usual, I searched on Google for the spices used in Amritsari Wadis, and there were so many different versions that none matched what I remembered. I wanted to make a recipe very close to what I remember.

After trying a few times, I finally called my sister to find out the ingredients used in Amritsari Wadi. She is a very traditional and excellent cook, and of course, she helped me out. After a few tries, I was happy with the balance of spices in the Aloo Wadi.

  • 2 cups boiled potatoes peeled and cut into byte size cubes
  • 1 cup green peas (frozen green peas)
  • 3/4 cup urad dal (wadi broken into small pieces)
  • 3/4 cup tomato puree
  • 3 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1-1/2 tbsp coriander crushed (dhania)
  • 2 tsp black pepper crushed (kali mirch)
  • 2 dry red chilies (sabut lal mirch) (broken in small pieces)
  • 1/4 tsp Kashmiri red chili powder, optional
  • 1/4 tsp turmeric (haldi)
  • 1-1/2 tsp salt
  • 1-1/2 cup water
  1. Heat the pan on medium-low and add 2 tablespoons of oil. Add the urad dal vadi and stir-fry until they are light golden brown, about 2 minute. Remove them and set aside in a bowl.

  2. In the same saucepan, add the remaining tablespoon of oil over medium heat. When the oil is moderately hot, add the cumin seeds. When the seeds start to crackle, add the asafetida, stir, and then add the tomato puree, coriander, black pepper, red chili, Kashmiri chili powder, turmeric, and salt. Cook, stirring occasionally, until the spice mix starts releasing oil, about 2 minutes.

  3. Add the potatoes, green peas, vadis, and 1 1/2 cups of water. Cover the pan and let it cook for about 10 minutes over medium-low heat. Adjust the water if needed.

  4. Vadis are ready, I will serve them with rice.

About Aloo Wadiyan

Punjabi Aloo Wadiyan is a traditional North Indian dish that features potatoes (aloo) and sun-dried Urad Dal dumplings (wadiyan). It's a flavorful and hearty vegetarian dish that is popular in Punjabi cuisine. The sun-dried lentil dumplings add a unique texture and taste to the dish.

If you don’t have urad dal vadiyan, you can use moong dal vadayan.

Main Course
Indian
Punjabi Cuisine

The Unique Flavor of Amritsari Punjabi Aloo Wadiyan

Amritsari Punjabi Aloo Wadiyan is a delightful and spicy dish from Punjab, known for its unique flavor and the use of sun-dried lentil dumplings (wadiyan). This Aloo Wadi Ki Sabji combines potatoes and green peas with flavorful spices, making it a hearty and satisfying meal. This dish is perfect for those who enjoy a spicy, gravy-based curry.

The Essence of Aloo Wadi Ki Sabji

The essence of Aloo Wadi Ki Sabji lies in its combination of textures and flavors. The sun-dried urad dal dumplings (wadiyan) add a chewy texture and rich taste, while the potatoes and green peas provide a comforting base. The blend of spices creates a flavorful gravy that ties everything together. This dish is vegan and gluten-free, making it suitable for a variety of dietary preferences.

Origin and Popularity

Aloo Wadiyan is a traditional dish in Punjabi cuisine, often enjoyed during special occasions and family gatherings. The use of Amritsari wadiyan adds a unique twist to this dish, with the wadiyan being a specialty of the Amritsar region. The combination of potatoes and lentil dumplings in a spicy gravy makes this dish a favorite among those who appreciate hearty and flavorful vegetarian meals.

Why You’ll Love This Recipe

  • Unique Flavor: The sun-dried lentil dumplings provide a distinctive taste and texture.
  • Spicy and Flavorful: The blend of spices creates a rich and spicy gravy.
  • Vegan and Gluten-Free: Suitable for various dietary preferences.
  • Comforting and Hearty: Perfect for a satisfying meal, especially when served with rice.

Variations of Vegetable Dry Recipes

Exploring Manjula's Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:
  1. Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
  2. Bhindi Masala: A flavorful dish made with okra and a blend of spices.
  3. Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
  4. Gajar Matar: A simple and healthy dish made with carrots and green peas.
  5. Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.

Serving Suggestions

Aloo wadi ki sabji can be enjoyed in various ways:
  • With Rice: Serve with steamed basmati rice or jeera rice for a complete meal.
  • With Indian Breads: Pair with roti, naan, or paratha for a satisfying meal.
  • As a Side Dish: Enjoy as a side with other Indian curries and dishes.
  • For Special Occasions: Perfect for festive meals and family gatherings.

Tips and Tricks

To perfect your aloo wadi ki sabji recipe, consider these helpful tips:
  • Use Fresh Wadiyan: Fresh sun-dried lentil dumplings provide the best flavor and texture.
  • Balance the Spices: Adjust the spice levels to suit your taste preferences.
  • Cook Gently: Simmer the dish on low heat to allow the flavors to meld together.
  • Customize: Feel free to add other vegetables like carrots or bell peppers for added nutrition and flavor.

FAQs Frequently Asked Questions

Can I Use Moong Dal Wadiyan Instead of Urad Dal Wadiyan?

Yes, you can use moong dal wadiyan as a substitute if urad dal wadiyan are not available.

How Long Does Aloo Wadi Ki Sabji Last?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Is Aloo Wadi Ki Sabji Vegan?

Yes, this recipe is naturally vegan and gluten-free.

What Can I Serve With Aloo Wadi Ki Sabji?

This dish pairs well with steamed basmati rice, jeera rice, roti, naan, or paratha.

Can I Make This Dish Less Spicy?

Yes, adjust the amount of green chilies and red chili powder to make the dish milder.

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