Amritsari Aloo Wadi
Servings: 4 people
Amritsari aloo wadi is a popular curry dish in north India. Try out this easy-to-cook recipe of the Punjabi speciality that is hearty and delicious.
- 2 Amritsari urad dal wadi
- 1 large potato diced
- 1 large onion finely chopped
- 1 large tomato finely chopped
- 2 tbsp ginger garlic paste
- 1 tsp salt or to taste
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp cumin powder (jeera)
- 1 tbsp coriander powder (dhania)
- 1 tsp amchoor (dry mango) powder
- Oil for deep frying
- To begin, deep fry the Amritsari wadis until golden. Remove and keep aside. Do not brown.
- To prepare the masala, heat 2-3 tbsp of oil in a pan. You can use the oil you fried the wadis in for added flavor.
- Add in the onions and saute until translucent.
- Add in the ginger garlic paste and saute for a minute or two.
- Add in the tomatoes along with salt and cook until the oil begins to appear on the sides.
- Now add in the dry masalas – Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and amchoor powder. Add a bit of water and saute again until the oil starts appearing on the sides.
- Add in the diced potatoes and saute for a few minutes.
- Next, add in the fried wadis. Mix well. Add enough water. Once it begins to bubble, lower the heat, cover with a lid, and cook until the potatoes and the wadis soften. Or you can pressure cook them for 3-4 whistles.
- Break the wadis down into bite-sized pieces. Check the salt and add more if required. Adjust the gravy as per your taste.
- The Amritsari Aloo Wadis are ready to serve. Serve them hot with boiled rice or rotis.
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