How to make Aloo Wadi ki Subzi - SK Khazana -
Punjabis are proud of this dish and rightly so – try it and you too will believe it
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Amritsari moong dal wadis
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Aloo Wadi ki Subzi - SK Khazana checkout Chettinad Potato Fry, Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana . You can also find more Main Course Vegetarian recipes like Tawa Vegetables Palak Paneer Boondi Winter Paneer Lauki Kofta
Aloo Wadi ki Subzi - SK Khazana 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 : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Aloo Wadi ki Subzi - SK Khazana Recipe
Medium potatoes peeled and cut into wedges 3-4
Amritsari moong dal wadis 8-10
Ghee 5 tablespoons
Cumin seeds 1 teaspoon
Medium onion grated 1
Salt to taste
Ginger finely chopped 1 teaspoon
Garlic finely chopped 1/2 teaspoon
Green chillies finely chopped 2
Red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Medium tomatoes grated 2
Fresh coriander leaves chopped to garnish
Method
Step 1
Heat 1 tbsp ghee in a non-stick pan, add wadis and cook on low heat till they turn light golden brown. Put them in a bowl and set aside.
Step 2
Heat 3 tbsp ghee in the same pan, add cumin seeds and sauté till they change colour.
Step 3
Add onion and salt, mix and sauté on medium heat till onion turns brown.
Step 4
Add ginger and garlic, mix well and sauté till raw flavours disappear. Add chillies, salt, red chilli powder, turmeric powder and 2 tbsps water and mix well. Add coriander powder, mix well and saute on low to medium heat for 2-3 minutes.
Step 5
Add tomatoes and mix well. Cover and cook for 5 minutes on medium heat till oil separates.
Step 6
Add potatoes and moong dal wadis. Mix well and sauté for a minute. Add the remaining ghee and mix well. Cover and cook for a minute on medium heat.
Step 7
Add 1 cup water, mix, cover and cook for 15 minutes on medium heat or till potatoes are done.
Step 8
Transfer subzi into a serving bowl, garnish with coriander leaves and serve hot.
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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.
