Aloo Wadi Subzi
Aloo Wadi Subzi or Aloo Uradi is a savory subzi made from punjabi wadi with flavorful spice masala. Punjabi Wadi or Uradi is a spicy lentil mix which is formed into small balls or discs and then dried in the sun.
Servings: 4 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 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 asafetida, then allow cumin seeds to pop.
- Now add ginger, and green chilies, cooking for another minute until aromatic. Mix in remaining spices like turmeric powder, coriander powder, red chili powder, and tomato puree. Cook for 2-3 minutes till tomato puree starts leaving ghee/ oil.
- Now add both potatoes and roasted wadi to the prepared masala. Add 1 cup water and salt as per taste.
- Pressure cook for 2 whistles on low flame till potatoes are tender and subzi absorbs the flavors of the curry.
- Sprinkle garam masala and amchur for a tangy kick. Adjust the salt as needed. Garnish with fresh coriander leaves before serving.
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.