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. Explore this tasty recipe exclusively at Manjula's Kitchen official website.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 knows some good Indian vegetarian recipes that are very traditional and excellent, and of course, she helped me out. After a few tries, I was happy with the balance of spices in the Aloo Wadi.
Servings 4 people
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.