Name: Amritsari Aloo wadiyan recipe by Ruchi sharma at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Medium size potatoes 3No.; Tomatoes chopped medium size 2No.; Onion chopped 1 Big size; Urad dal wadiyan 2 No.Big size; Cumin seeds 1tsp; coriander powder 1tsp; Red chili powder 1tsp; Turmeric powder 1/2tsp; Garam masala 1/2 tsp; Hing a pinch; Oil 3tbsp; Salt to taste; Water 3cups; Fresh coriander leaves chopped 2Tbsp

ABOUT Amritsari Aloo wadiyan RECIPE

Aloo wadiyan is a very popular dish in North India.Wadiyan are sun dried spicy urad dal dumplings.My husband brought these delicious and flavour full wadiyan from India.Currently I am living in Vietnam-Hanoi.

Ingredients Serving: 4

Medium size potatoes 3No.
Tomatoes chopped medium size 2No.
Onion chopped 1 Big size
Urad dal wadiyan 2 No.Big size
Cumin seeds 1tsp
coriander powder 1tsp
Red chili powder 1tsp
Turmeric powder 1/2tsp
Garam masala 1/2 tsp
Hing a pinch
Oil 3tbsp
Salt to taste
Water 3cups
Fresh coriander leaves chopped 2Tbsp

Instructions

Wash and peel potatoes and cut them into bite size pieces.
Place cut potatoes into water and keep aside.
Gently Break the wadiya into all pieces using rolling pin or in mortar&pestle.
In a pan heat 1 Tbsp of oil.
Hot oil add small pieces of wadiyan and cook for 4-5 minutes or until they turns brown.
Take them out of pan and keep aside.
Add 2 Tbsp of oil to same pan and heat on high flame.
Add cumin seeds and saute for few minutes or until cumin seeds turns brown.
Add hing and chopped onions.
Cook onions for 8-10 minutes or until turns translucent in color.Stir in between.
When onion turns translucent in color add chopped tomatoes .
Add salt and mix well.
Cook for another 8-10 minutes or until tomatoes turns mushy and release oil from the sides.
Now add turmeric powder, coriander powder,red chili powder and fry for few seconds.
Using collander drain water from potatoes.
Add chopped potatoes ,fried wadiyan,3 cups of water and mix well.
Turn heat to high 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 so that masala coats well with potatoes and wadiyan.
Once you have reached the desired consistency of the gravy turn of the gas.
Garnished with fresh coriander leaves.
Serve hot with chapati or rice.

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