Aloo Wadi ki Subzi or Aloo Punjabi Wadi Subzi or Aloo Uradi is a traditional curry recipe from north India. It is a spicy gravy enjoyed best with pooris, angakadi, or even paranthas. Punjabi wadi recipe is a comfort food to most north Indians and relies on the flavor of wadis to add uniqueness to the dish.
I miss a lot of things that we get in north India but not easily here in Pune. I got a chance to bring some Punjabi wadi before lockdown and enjoyed this aloo uradi or aloo wadiyan curry then.
The Aloo Wadi Recipe is simple in preparation but has a characteristic taste of being spicy. The spiciness doesn’t come from red chili but is due to the spiciness of the wadi themselves. The wadis are made with lentil and spice mix.
You can use store-bought punjabi wadis or you can dry them yourselves. I usually use store-bought as they are specialty available in most neighborhood kirana shops in north India.
An easy flavorful Aloo Punjabi Wadi subzi to keep you warm in winter is a great blessing.
It was the perfect aloo wadi recipe and we enjoyed it with the kachoris. My mother has already asked me to make it again for her when I visit. I am looking forward to treat her to aloo wadiyan which she treated me to in my childhood. How life comes a full circle!
Easy Recipe to Make Aloo Wadiyan Ki Subzi
Aloo Wadi Subzi
Ingredients
- 1 punjabi wadis ball
- 2 potatoes medium sized
- 2 tomatoes chopped
- 1 tbsp clarified butter ghee
- 2-3 green chilies chopped
- ½ tsp cumin seeds jeera
- ¼ tsp turmeric powder haldi
- 1 tsp coriander powder dhania powder
- ½ tsp red chili powder
- a pinch asafetida hing
- to taste salt
- fresh cilantro fresh coriander, for garnishing
Instructions
- Peel & wash potatoes. Chop them into bite size pieces.
- Coarsely grind chopped tomatoes into a paste. Set aside.
- Break the wadi into small pieces. Do not grind it, just use your hands to coarsely break it.
- Heat 1 tsp ghee in a cooker and roast the wadi pieces till golden brown. Remove into a bowl and set aside.
- In the same cooker, now heat the remaining ghee. Firstly add asafoetida, then allow cumin seeds to pop.
- Now add remaining spices like turmeric powder, coriander powder and red chili powder. Add chopped green chili and tomato paste. Cook for 2-3 minutes till tomato paste starts leaving ghee/ oil.
- Now add both potatoes and roasted wadi to the prepared masala. Add 1/4 cup water and salt as per taste.
- Pressure cook for 2 whistles on low flame till potatoes are tender.
- Garnish as desired. Serve hot with chapatis or paranthas.
Notes
- This is spicy gravy and tastes very well with paranthas.
- You can use coarsely chopped tomatoes instead of paste if you want.
- You can add or skip many types of veggies with punjabi wadis like peas, potatoes, gatte etc.
