Authentic Punjabi Aloo Wadi Sabzi with Warm Tandoori Roti
Experience the comforting flavors of rural Punjab with this spiced curry featuring sun-dried lentil dumplings and tender potatoes. Simmered in a rich, onion-tomato gravy infused with classic Punjabi spices, it delivers a deeply satisfying meal.
55min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then slightly cool.
2
Add the broken wadi pieces to the oil and fry on medium-low heat until golden brown and aromatic. Remove and set aside.
3
In the same remaining oil, add cumin seeds and let them sputter.
4
Add the finely chopped onions and sauté until golden brown.
5
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
6
Add turmeric powder, red chili powder, and coriander powder, mixing well with the onion base.
7
Pour in the tomato puree and cook until the oil separates from the masala.
8
Add the cubed potatoes and fried wadis to the pan, tossing them well in the spiced tomato mixture.
9
Pour in the water, add salt to taste, and bring the mixture to a gentle boil.
10
Cover the pan with a lid and simmer on low heat for 20 minutes until the potatoes and wadis are completely tender.
11
Sprinkle garam masala over the top and garnish with fresh coriander leaves.
12
Serve hot alongside freshly baked tandoori roti.
Ingredients
4 Punjabi Urad Dal Wadis, broken into bite-sized pieces
3 medium potatoes, peeled and cubed
2 large onions, finely chopped
3 ripe tomatoes, pureed
1 tablespoon ginger-garlic paste
2 tablespoons mustard oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1.5 cups water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.