How to make Aloo Wadi - Popular Punjabi dish - black gram nuggets cooked with potatoes and spices.

This recipe is from the book Cooking with Love.

Main Ingredients : Urad dal wadi (उड़द दाल वड़ी),

Cuisine : Punjabi

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Aloo Wadi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Main Course Vegetarian recipes like Swadisht Karele, Bhindi in Hara Masala, Mushroom Babycorn Curry, Kele Aur Khopre Ki Meeti Sabzi.

Aloo Wadi Recipe Card

Aloo Wadi
Print

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Wadi Recipe

  • Urad dal wadi 100 grams

  • Potato 4 medium

  • Onion roughly chopped 2 medium

  • Ginger roughly chopped 2 1/2 inch pieces

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Tomato pureed 2 large

  • Turmeric powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Garam masala powder 1/4 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Break the nuggets into small pieces. Peel and quarter the potatoes vertically. Grind the onions and ginger to a fine paste.

Step 2

Heat the oil in a pressure cooker and add the cumin seeds. When they begin to change colour add the onion-ginger paste and sauté for three minutes.

Step 3

Crush and add the nuggets and continue to sauté for five minutes, sprinkling a little water whenever the mixture turns a little dry.

Step 4

Add the tomato puree and sauté till the oil surfaces. Add the turmeric powder, coriander powder, red chilli powder and salt and mix well. Add potatoes and sauté for two minutes.

Step 5

Add the tomato puree and sauté till the oil surfaces. Add the turmeric powder, coriander powder, red chilli powder and salt and mix well. Add potatoes and sauté for two minutes.

Step 6

Open the lid when the pressure has reduced completely. Sprinkle the garam masala powder and fresh coriander and serve hot.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.