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
You can also find more Main Course Vegetarian recipes like Orange Glazed Vegetables Vegetarian Shepherd’s Pie Turkish Vegetables With Hazelnuts Potato Bravas Au Gratin-SK Khazana
Aloo Wadi Recipe Card
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.
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.
Nutrition Info
Calories : 1224 Kcal
Carbohydrates : 150.1 gm
Protein : 25.6 gm
Fat : 58.2 gm
Other : Fiber- 21.9 mg
Most Visited Recipes
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.
