Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Aloo wadiya ( Sindhi style Aloo Wadiya Sabji ) Recipe

Recipe By Esha Purswani

This spicy Aloo wadiyan recipe has many other names such as Amristari wadiyan sabzi, pubjabi wadiyan sabzi. It also has a sindhi counterpart known as the Sindhi Style Wadi Aloo Ki sabzi. While the aloo wadiyan uses only potatoes and sun-dried wadis, the Sindhi style uses brinjal and potato together with the wadis. This aloo wadiyan recipe is an easy to make dish that is full of flavor. This sabzi is vegan and gluten-free and you can also use moong dal wadi in place of urad dal wadi. Moong dal wadi is less spicy when compared to urad dal wadi.

0
0 Rating -
Rate
Vegdiet
35minstotal
35m.total
Aloo wadiya ( Sindhi style Aloo Wadiya Sabji )
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Aloo wadiya ( Sindhi style Aloo Wadiya Sabji ) Recipe

  • As Required Ingredients
  • 3/4 tablespoon ▢3 tablespoon
  • 1/4 teaspoon ▢1 teaspoon cumin seeds
  • 1/4 cup ▢1 ¼ cup oinion diced
  • 1/4 teaspoon ▢1 teaspoon Ginger g
  • 1/4 teaspoon ▢1 teaspoon Garlic
  • 1/4 cup ▢1 ¼ cup tomatoes diced
  • 1/2 inch 2 medium patato cut into 3/4 inches cubes
  • As Required I used russett potatoes
  • 1/2 Cups ▢2 Urad Dal Wadi  crushed into ½-1 inch
  • 1/2 cup ▢2 cup Water (reduce to 1 cup
  • As Required For Ganishing ▢Cilantro to g
  • As Required Spices
  • 1/4 teaspoon ▢1 teaspoon coarindar powder
  • As Required ▢½ teaspoon Ground turmeric
  • As Required ▢½ tsp garam masala
  • 1/4 As Required ▢1 teaspoon salt
  • As Required Cook ModePrevent your screen from going dark

Directions: Aloo Wadiya ( Sindhi Style Aloo Wadiya Sabji ) Recipe

  • STEP 1.How to make?
  • STEP 2.I will share how to make Aloo Wadiyan in a pan and also using a pressure cooker.
  • STEP 3.Before we get started on the punjabi wadi curry, we need to prep the wadi.
  • STEP 4.Gently crush the urad dal wadiyan into small chunks by breaking them with a rolling pin or in a mortar & pestle.
  • STEP 5.Then heat 2 tablespoons of oil in a pan on medium-high heat and add the crushed wadi to the oil.
  • STEP 6.Sauté the wadi until is lightly brown while stirring continuously so that the wadi doesn't get burned.
  • STEP 7.Once the wadi is lightly browned, take it out and keep aside.
  • STEP 8.In the same pan, then heat the remaining oil and add cumin seeds.
  • STEP 9.Sauté the cumin seeds till they change color and then add the diced onions, ginger and garlic.
  • STEP 10.Sauté them till the onions become golden brown and add the chopped tomatoes along with the spices. Cook all of them well till the tomatoes soften.
  • STEP 11.You can also cover it with a lid to cook the tomatoes faster.
  • STEP 12.Now add the chopped potatoes, wadi chunks and water. Stir them well.
  • STEP 13.Cook on high flame for 3-4 minutes until the curry comes to a boil.
  • STEP 14.Turn the heat to medium-low, cover the pan with a lid and let it cook for about 20-25 minutes until the potatoes and wadi are tender. Stir periodically.
  • STEP 15.Open the pot, garnish the punjabi wadi sabzi with fresh chopped cilantro leaves and serve it with roti, naan or rice.
  • STEP 16.Making Aloo Wadi curry in stovetop pressure cooker
  • STEP 17.Follow the same steps as above in a pressure cooker and pressure cook the curry for two whistles on medium heat.
  • STEP 18.Release pressure naturally and open the lid of the pressure cooker.
  • STEP 19.Garnish with fresh chopped cilantro leaves and serve it hot with naan,chapati, roti.
  • STEP 20.Tips
  • STEP 21.Amritsari urad dal wadiyan are known to be quite spicy, so I have skipped adding green chili or red chili powder. But, if you want, you can add a bit more spice to your taste
  • STEP 22.You can also puree the tomatoes if you like a smoother gravy.
  • STEP 23.You can substitute the Amritsari wadi with moong dal wadi, but they are not as spicy. So you might want to add a bit more spice to
  • STEP 24.D curry.
  • STEP 25.Servings: 4
  • STEP 26.Calories: 194
  • STEP 27.Course: Main Course
  • STEP 28.Cuisine: Indian
  • STEP 29.Diet: Gluten-free, Nut-free, Vegan
  • STEP 30.Method: Instant Pot/Pressure Cooker, Stovetop
  • STEP 31.Prep Time: 10 mins
  • STEP 32.Cook Time: 20 mins
  • STEP 33.Total Time: 30 minutes
Nutrition
value
337
calories per serving
2 g Fat24 g Protein53 g Carbs13 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    24g
  • Carbs
    53g
  • Fiber
    13g

MacroNutrients

  • Carbs
    53g
  • Protein
    24g
  • Fiber
    13g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    69mg
  • Iron
    5mg
  • Vitamin A
    351mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    184mg
  • Manganese
    2mg
  • Phosphorus
    388mg
  • Selenium
    24mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Esha Purswani