Punjabi Amritsari Wadi Aloo
A comforting Punjabi classic featuring spicy sun-dried lentil dumplings simmered with tender potatoes in a rich, fragrant ginger-tomato gravy. Best enjoyed hot with fresh phulkas or steamed rice.
40min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Coarsely crush the Amritsari wadis into small bite-sized fragments using a mortar and pestle.
2
Heat mustard oil in a pressure cooker until it reaches smoking point, then reduce heat and fry the crushed wadis until lightly browned and fragrant. Remove and set aside.
3
Add cumin seeds to the remaining warm oil and allow them to crackle.
4
Add chopped onions and sauté on medium heat until deep golden brown.
5
Stir in ginger-garlic paste and sauté for one minute until the raw smell disappears.
6
Add tomato puree along with turmeric powder, red chilli powder, coriander powder, and salt. Cook until oil separates from the masala.
7
Add potato cubes and fried wadi pieces to the gravy, stirring for 2 minutes to coat them with spices.
8
Pour in 2 cups of water, mix thoroughly, seal the pressure cooker, and cook for 3 whistles on medium flame.
9
Allow the pressure to release naturally, stir in garam masala and crushed kasuri methi, then simmer uncovered for 2 minutes.
10
Garnish with fresh chopped coriander leaves and serve hot with rotis or naan.
Ingredients
2 Amritsari wadis (spiced sun-dried lentil dumplings)
2 large potatoes, peeled and cut into medium cubes
2 medium tomatoes, pureed
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 tablespoons mustard oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon dried fenugreek leaves (kasuri methi)
Salt to taste
2 cups water
2 tablespoons fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.