Amritsari Aloo Wadi

Servings: 4 people
Cuisine: Indian
Course: Main Course
Time: 40 minutes
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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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Amritsari Aloo Wadi