Punjab

Aloo wadiyan

Name: Aloo wadiyan
Total time: 35 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 large wadis broken amritsari wadi; 2 medium cubed potato; 2 tbsp cooking oil (vegetable oil); 1 tsp cumin seeds; 1 large chopped onion; 1 tbsp ginger garlic paste; 2 medium pureed tomato; 1/4 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/2 tsp garam masala; 2 cups water; Salt, to taste, wadis are salty; Coriander leaves (cilantro), chopped

Spicy Amritsari urad wadis with potatoes in a tomato gravy. Punjab's pantry curry, peppery and bold.

35 minTime

7 gProtein each

hotSpice

Amritsar's sun dried dumplings2 chapters · 1 min read

Make it your way

Grandma's wayAmritsari wadis, potatoes, tomato gravy.

The original

217kcalsame

7 gproteinsame

6 gfibresame

35minutessame

Classic aloo wadiyan.

Per serving, worked out from the ingredient table.

Ingredients

Amritsari wadi2 large wadis, broken

Potato2 medium, cubed

Cooking oil (vegetable oil)2 tbsp

Cumin seeds1 tsp

Onion1 large, chopped

Ginger garlic paste1 tbsp

Tomato2 medium, pureed

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Garam masala½ tsp

Water2 cups

Saltto taste, wadis are salty

Coriander leaves (cilantro)chopped

Method

4 steps

1Fry the broken wadis in oil on low heat until a shade darker. Lift out.
2In the same oil, crackle cumin, fry onion golden, add ginger garlic paste, tomato puree and powders. Cook until oil separates.
3Add potatoes, wadis, water and salt. Pressure cook 3 whistles. Let pressure release naturally.
4Simmer open to thicken and finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Aloo wadiyan

Spicy Amritsari urad wadis with potatoes in a tomato gravy. Punjab's pantry curry, peppery and bold.

35 minTime

7 gProtein each

hotSpice

Amritsar's sun dried dumplings2 chapters · 1 min read

Make it your way

Grandma's wayAmritsari wadis, potatoes, tomato gravy.

The original

217kcalsame

7 gproteinsame

6 gfibresame

35minutessame

Classic aloo wadiyan.

Per serving, worked out from the ingredient table.

Ingredients

Amritsari wadi2 large wadis, broken

Potato2 medium, cubed

Cooking oil (vegetable oil)2 tbsp

Cumin seeds1 tsp

Onion1 large, chopped

Ginger garlic paste1 tbsp

Tomato2 medium, pureed

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Garam masala½ tsp

Water2 cups

Saltto taste, wadis are salty

Coriander leaves (cilantro)chopped

Method

4 steps

1Fry the broken wadis in oil on low heat until a shade darker. Lift out.
2In the same oil, crackle cumin, fry onion golden, add ginger garlic paste, tomato puree and powders. Cook until oil separates.
3Add potatoes, wadis, water and salt. Pressure cook 3 whistles. Let pressure release naturally.
4Simmer open to thicken and finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Aloo wadiyan

Make it your way

Ingredients

Method

Aloo wadiyan

Make it your way

Ingredients

Method

Make it a meal