Aloo Wadiyan
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
194 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Wadiyan
Description
Aloo Wadiyan is a hearty Indian-inspired dish featuring medium-sized potato cubes cooked alongside crushed urad dal wadi pieces, which have been lightly browned for texture and flavor. The recipe begins by sautéing the cumin seeds and aromatics like onion, garlic, and ginger to form a savory base. Diced tomatoes and a mix of coriander, turmeric, and garam masala powders are added to build a rich masala sauce. The potatoes and wadi pieces are added with water to form a thick, stew-like consistency, cooking covered until tender.
The result is a warming curry where the tender potatoes soak up the fragrant spices and mashed dal bits add a subtle creaminess and texture contrast. It’s typically garnished with fresh cilantro to bring a bright finish to the earthy flavors. The dish balances spice with the natural sweetness of onions and tomatoes, and the wadi pieces contribute protein and a chewy texture.
This dish works well as part of a vegetarian meal served with rice or flatbreads. It offers filling nourishment using pantry staples and can be adjusted for spiciness by adding chili powder or fresh green chilies. The turmeric and cumin provide warmth while the garam masala adds a mild complexity. Cooking the wadi pieces before adding them ensures they develop a toasted flavor that enriches the overall dish.
Ingredients
- 3 tablespoon neutral cooking oil divided, generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 1/4 cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 1/4 cup tomato diced
- 2 potato medium, cut into 3/4 inch cubes, I used russett potatoes
- 2 urad dal wadi crushed into ½-1 inch pieces, about 3/4 cup after crushing
- 2 cup water (reduce to 1 cup if cooking in an instant pot)
- cilantro to garnish
Spices
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon garam masala adjust to taste
- 1 teaspoon salt
Instructions
Prepping the Wadi
- Gently crush the urad dal wadiyan into small pieces by hitting them with a rolling pin or in a mortar & pestle.
- Heat 2 tablespoon oil in a pan (or if using in a pressure cooker) on medium-high heat. Add the crushed wadi and sauté it until it is lightly browned while stirring continuously. This takes about 2-3 minute. Take out and keep aside.
- In the same pan heat the remaining 1 tablespoon of oil. Then add the cumin seeds and sauté for 30 seconds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for 3-4 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and let them cook for 4 minutes until the tomatoes are softened. You can optionally cover with a lid.
- Add potatoes, wadi and water. Cook on high heat for 3-4 minutes or until gravy starts boiling.Then turn the heat to medium-low, cover the pan and cook 20-25 minutes or until potatoes are fully cooked. Stir occasionally.
- Garnish with cilantro. Serve aloo wadiyan with roti, naan or rice.
For stovetop pressure cooker:
- Follow the same steps as above in a pressure cooker, until adding the potatoes, wadi and water. Pressure cook for 2 whistles on medium heat. Let the pressure release naturally. Open lid, garnish with cilantro and enjoy!
For instant pot:
- Follow the initial steps as above, until adding the potatoes, wadi and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually. Open the lid, garnish with cilantro leaves and enjoy!
Notes
- Add green chili or red chili powder if you prefer a spicier curry, as traditional Amritsari wadiyan tend to be spicy.
- You can use tomato puree instead of chopped tomatoes for a smoother gravy texture.
- This recipe specifically uses urad dal wadi; if substituting with moong dal wadi, consider increasing spices as moong dal wadi tends to be milder.
- For a quicker method, use pre-made onion tomato masala in place of fresh onions, tomato, ginger, and garlic and adjust spices accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 595mg | 25% |
| Potassium | 210mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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