5 from 15 votes
Aloo Wadiyan
Aloo Wadiyan combines diced potatoes with crushed urad dal wadi, onions, tomatoes, and a blend of spices like cumin, coriander, turmeric, and garam masala. The wadi pieces are first sautéed to develop a light brown color, then cooked with the vegetables and spices to create a spiced stew with a thick, flavorful gravy. The potatoes simmer until tender, absorbing the masalas and the essence of the wadi, which adds texture and protein to the dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
194 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 194
% 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.