Amritsari Aloo Wadi Ki Sabzi: A Hearty Punjabi Curry for Your Dinner Table
Amritsari Aloo Wadi Ki Sabzi stands as a beloved classic in Punjabi cuisine, offering a rich and spicy main course that delights palates across the region. This curry-based dish features sun-dried urad dal wadis, which are pan-fried to perfection and then simmered alongside potatoes in a flavorful gravy. Traditionally served hot with roti or rice, it embodies the warmth and depth of North Indian cooking. Below, we provide an expanded, detailed recipe to help you recreate this culinary treasure at home.
Essential Ingredients for Amritsari Aloo Wadi Ki Sabzi
- 1 cup urad dal wadis
- 3 medium potatoes, peeled and diced
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2–3 green chillies, slit
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon amchur (dry mango powder)
- Salt to taste
- 2–3 tablespoons mustard oil
- Fresh coriander leaves for garnish
Step-by-Step Cooking Instructions
- Fry the Wadis: Begin by heating mustard oil in a pan over medium heat. Lightly fry the urad dal wadis until they turn golden brown and release a pleasant aroma. Remove them and place on a paper towel to drain excess oil.
- Prepare the Potatoes: Peel and dice the potatoes, then wash them thoroughly to remove any starch. In the same oil, fry the diced potatoes until they achieve a light golden hue. Set them aside on a paper towel as well.
- Sauté the Base: Using the leftover oil, add cumin seeds and allow them to splutter. Then, sauté the chopped onions until they become golden brown, which should take about 5-7 minutes.
- Add Aromatics: Incorporate the ginger-garlic paste into the pan and cook until fragrant, approximately 2 minutes. This step builds a robust flavor foundation for the curry.
- Incorporate Tomatoes and Spices: Next, add the tomato puree along with turmeric powder, red chilli powder, and coriander powder. Cook this mixture until the oil begins to separate from the sides, indicating that the spices are well-roasted.
- Simmer the Curry: Add the fried wadis and potatoes to the pan. Pour in 2 cups of water, cover the pan, and let it simmer on low heat for 12-15 minutes. This allows the ingredients to absorb the spices and become tender.
- Final Touches: Stir in garam masala and amchur powder, then simmer for an additional 2 minutes to blend the flavors. Garnish with fresh coriander leaves before serving.
Serve this delectable Amritsari Aloo Wadi Ki Sabzi hot, accompanied by roti or steamed rice for a complete and satisfying meal. This recipe not only highlights traditional Punjabi techniques but also ensures a dish that is both aromatic and deeply comforting.
