I love side dishes and accompaniments such as pickles, chutneys, podis, papads, and vadis. In fact, I tend to eat more of them than the main dish. So when I can make a dish that uses one of this as the main ingredient, you can understand that my joy knows no bounds (if you pardon the hyperbole 🙂 ).
A couple of weeks ago Nikita got me Mangodis and Amritsari Wadis. I promptly used the Mangodis in Matar ka Nimona. Nikita gave me the idea of making Bhuga Chawal with it and that is next on the menu. In the meanwhile I chanced upon this recipe for Punjabi Aloo Wadiyan (also called Amritsari Alu Wadi at times) and so made this ASAP. This is a dish where deep-fried Amritsari Wadiyan (sun-dried udad dal wadis) are cooked together with potatoes and spices to make for a wonderful side dish.
In Andhra too, we have a tradition of adding vadiyalu to dishes. One of my favourites is Vanakaya Bangala Dumpa Mudda Kura with Gummidikaya Vadiyalu. This is a curry made with mashed brinjals and potatoes with deep-fried ash-gourd vadis added to it.
Coming back to this wonderful dish of Punjabi Aloo Wadiyan, I loved the contrast in textures of the soft boiled potato with the slight crunch of the deep fried Amritsari Wadiyan. To my surprise, the waidyan retained their crunch despite being pressure cooked along with all other ingredients.
How to Make Punjabi Aloo Wadiyan | Amritsari Alu Wadi
Punjabi or Amritsari Aloo Wadiyan
Ingredients
- 8 to 10 Amritsari Wadi My wadi were about an 1" size
- 4 Medium Sized Potatoes
- 2 Medium Sized Onions
- 2 Medium Sized Tomatoes
- 2 Green Chillies
- 1 tsp Grated Ginger
- 1/2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Kasuri Methi
- 1 tsp Garam Masala or Kitchen King Masala
- 3/4 tsp Red Chilli Powder
- 1/3 tsp Turmeric Powder
- 2 tbsp Oil - 2 + To deep-fry the wadiyan
- Salt to Taste
Instructions
- Deep fry the Amritsari Wadiyan.
- Break into smaller pieces, if required. Set aside.
- Peel the potatoes. Cut into thick wedges about 2" long.
- Chop the tomatoes to fine pieces.
- Peel and chop the onions to fine pieces.
- Chop the green chillies to fine pieces.
- Heat 2 tbsp of oil.
- Add cumin seeds and stir-fry for a few seconds till the cumin seeds start to change colour.
- Add grated ginger and green chillies.
- Stir-fry for a few seconds.
- Add the onion and stir-fry till transparent.
- Add the fried Amritsari Wadiyan and kasuri methi.
- Stir-fry for a few seconds.
- Add the potato pieces and stir-fry for 3 to 5 minutes.
- Add the finely chopped tomatoes.
- Stir-fry till the tomato pieces are well-stewed.
- Add the cumin powder, coriander powder, garam masala/kitchen king masala, salt, and turmeric.
- Mix well.
- Add enough water to cover the potatoes and wadiyan.
- Cook covered, while stirring occasionally, till the potatoes are soft.
OR
Pressure cook for 3 whistles. - Serve hot with rice or rotis.
Aha! I always thought wadiyan is a Pakistani thing! My mom cooks aloo wadiya just the way you did!
One of my childhood favorite! My nani used to make it 🙂
Looks so delicious !
Looks delicious and its a new curry for me. Bookmarking it aruna.
In Sindhi Cuisine also we make the same way. Only difference is the Amritsari wadis are more spicy.
Is it? Which wadi do you use in Sindhi cuisine?
Punjabi aloo wadiyan looks so spicy and delicious. Mouthwatering curry. Lovely share Aruna.
Thank you!
Super comfort recipe, this is similar to the recipe given to my mom by her old neighbour
Thank you!
Looks delicious 🙂 I must definitely try it someday!
I hope you do!
WoW Aloo Wadiyan looks fantastic and delicious, Aruna..Loved it 🙂
Thank you! 🙂
Looks so delicious…had this at a friends place…just loved it…yours looks so delicious!!
I am glad you like it!
Lovely dish; looks delicious!
Thanks!
Reminded me of my daddi, she was fond of cooking wadiyan. I’ve cooked them once but not with potatoes. Your recipe sounds delicious, will try it your way next time.
I hope you try it again soon. 🙂
This looks amazing and I share your love for all the side dishes you have stated above. I am yet to try a wadi ki sabzi and I hope to find a good batch. God bless such friends who get such treats for you. Life wouldnt be the same without them, isn’t it?
Absolutely, Vidya! I have the best of friends, present company included. 🙂
Oh that is so nice to hear! Likewise!
My Mum used to use wadiyan in her cooking, as my nanima was from Rajsthan, but I don’t, I know I should. Potatoes with wadiyan, a great combination and looks so inviting also wadiyan adds bit of protein to this heavy carb potatoes.
I hope you get to savour it soon!
Panjabi Aloo Wadiyan looks so delicious !! will must be a nice combo with plain steamed rice 🙂
It is. For roti too!
My whole family loves wadiyan so much that I make it once a week. Though i make it so often, even then sight of your aloo wadian makes me feel hungry.
I know why you feel so. It has become a favourite with us too. 🙂
Yummy! I want to go to Amritsar just to pick these wadiyan. I remember using them ages ago and they tasted amazingly delicious.
This subzi is making me drool.
I am glad you are tempted. ??
Even my mom got me some vadiyan from Amritsar and I cherish them so much. Curry looks flavorful.
I can imagine how precious those wadis are to you.
Back in India we always were buying those wadis whenever visit Amritsar. They just taste amazing with aloo in the curry. Glad you made and enjoyed them.
I just love to see variety of dishes with potato …pros of being a food blogger ?… this looks lipsmacking
This looks absolutely lip smacking!! I love wadiyan.
Well, that’s something new to me. Love the way you have explained it in detail. The curry looks delicious
Tried and the result was lips making and awesome. Thank you for sharing such a wonderful recipe. Bless you!!
Thank you so much for the feedback. I am happy to hear it turned out well. 🙂