Aloo Uradi Singre Recipe | Singri Aloo ki Sabzi
Aloo Uradi Singre Sabzi or Singri Aloo ki Sabzi is a comforting North Indian dish made with mooli ki phali (radish pods), potatoes, and Punjabi urad wadi cooked in a flavorful tomato-based masala. The slightly pungent singre balances beautifully with the earthy taste of wadi and the softness of potatoes, making this mogri ki sabji a unique winter delicacy.
Servings: 2 people
Ingredients
- 1 punjabi wadis ball
- 2 potatoes medium sized
- 2 tomatoes pureed
- 1 tbsp clarified butter ghee
- 1 inch ginger finely chopped
- 2-3 green chilies green chilies
- 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
- 2 tbsp chopped singre (mogri / mooli ki phali)
- Fresh cilantro (coriander leaves) for garnishing
Instructions
- Peel, wash, and chop the potatoes into bite-sized pieces and keep aside.
- Wash the singre (mogri / mooli ki phali) thoroughly and cut them into small pieces.
- Roughly chop the tomatoes and grind them into a coarse puree.
- Break the Punjabi wadi into small uneven chunks using your hands.
- Heat 1 tsp ghee in a pressure cooker and roast the wadi pieces until they turn golden brown. Remove and keep aside.
- In the same cooker, heat the remaining ghee. Add hing, then add cumin seeds and let them crackle.
- Add chopped ginger and green chilies, and sauté for about a minute until aromatic.
- Add turmeric powder, coriander powder, red chili powder, and the prepared tomato puree. Cook for 2–3 minutes until the masala starts releasing ghee.
- Add potatoes, chopped singre, and roasted wadi. Mix well, then add 1 cup water and salt to taste.
- Close the pressure cooker lid and cook for 2 whistles on low flame until the potatoes become tender.
- Finally, sprinkle garam masala and amchur powder for a tangy flavour. Adjust salt if needed and garnish with fresh coriander leaves before serving.
Notes
- This singri aloo ki sabzi tastes best when served hot with poori or paratha.
- You can adjust the quantity of singre depending on how strong you like the flavor.
- Adding amchur powder at the end enhances the natural tangy taste of this mogri ki sabji.