Authentic Punjabi Aloo Wadiyan with Warm Tandoori Roti
A comforting North Indian classic featuring sun-dried lentil dumplings simmered with potatoes in a spiced tomato gravy. This rustic curry offers a hearty texture and robust flavors.
55min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Heat ghee or mustard oil in a pressure cooker or heavy-bottomed pan over medium heat.
2
Add the broken wadiyan pieces and sauté until they turn golden brown and aromatic, then remove and set aside.
3
In the same remaining oil, add cumin seeds and let them crackle.
4
Add chopped onions and sauté until translucent and golden brown.
5
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
6
Add turmeric powder, coriander powder, and red chili powder, mixing well with the onion base.
7
Pour in the tomato puree and cook until the oil begins to separate from the masala.
8
Add the potatoes and sauté for 3 to 4 minutes to coat them well in the spices.
9
Return the fried wadiyan to the pan along with water and salt to taste.
10
Cover and pressure cook for 3 whistles, or simmer covered for 25 minutes until the potatoes and wadiyan are tender.
11
Sprinkle garam masala and fresh coriander leaves over the curry, give a final stir, and serve hot with freshly made tandoori roti.
Ingredients
1 cup Punjabi urad dal wadiyan, broken into smaller pieces
3 medium potatoes, peeled and cut into chunks
2 large onions, finely chopped
3 ripe tomatoes, pureed
1 tablespoon ginger-garlic paste
2 tablespoons mustard oil or ghee
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 cup fresh coriander leaves, chopped
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.