Aloo Wadi Recipe - 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 : Delhi

Course : Main Course_Veg

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Aloo Wadi

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

Aloo Wadi Recipe - How to make Aloo Wadi

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Urad dal wadi 100 grams

  • Potato 4 medium

  • Onion roughly chopped2 medium

  • Ginger roughly chopped2 1/2 inch pieces

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Tomato pureed2 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 chopped1 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.

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