Authentic Punjabi Aloo Wadiyan Di Sabzi
A comforting Punjabi classic featuring sun-dried lentil dumplings and tender potatoes simmered in a robust, spiced tomato gravy. This hearty homestyle curry delivers a wonderful blend of earthy textures and warming aromatic spices.
50min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Heat one tablespoon of ghee in a heavy-bottomed pan and lightly fry the broken wadiyan pieces until fragrant and golden brown; remove and set aside.
2
In the same pan, add the remaining ghee and crackle the cumin seeds over medium heat.
3
Add the finely chopped onions and sauté until translucent and golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5
Add the turmeric powder, red chili powder, and coriander powder, stirring quickly with a splash of water to prevent burning.
6
Pour in the tomato puree and cook until oil begins to separate from the masala.
7
Add the cubed potatoes and fried wadiyan to the pan, tossing well to coat them thoroughly with the spiced onion-tomato mixture.
8
Pour in the warm water and season with salt, bringing the mixture to a rolling boil.
9
Cover with a lid and simmer on low-medium heat for about 20 minutes until the potatoes and wadiyan are tender and cooked through.
10
Sprinkle garam masala over the top, garnish with freshly chopped coriander leaves, and serve hot with phulkas or steamed rice.
Ingredients
1 cup Punjabi urad dal wadiyan (broken into smaller pieces)
3 medium potatoes, peeled and cubed
2 tablespoons ghee or mustard oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
2.5 cups warm water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.