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Sify Home > Food > Vegrecipes > Aloo Wadi
Aloo Wadi
By : Anita Raheja
Category : Regional cuisine, Punjabi
Time Taken : 15-30 mins
Rating :
  1. Deep fry the wadis on a low flame till golden. Keep aside.
  2. Heat oil in a pressure pan. Add onions.
  3. Saute the onions on a low flame till golden.
  4. Add the tomatoes, ginger and salt.
  5. Cook on a low flame till the tomatoes are tender.
  6. Add red chilli powder and coriander powder. Saute till oil separates.
  7. Remove from the gas and churn the gravy with a hand blender to make it even.
  8. Add the potatoes and sauté on a low flame for 8 to 10 minutes.
  9. Add the kept aside wadis and water. Mix well.
  10. Pressure cook on a medium flame till 2 whistles.
  11. Cool and then open the lid of the pressure pan.
  12. Garnish with coriander leaves and serve hot with steamed rice, hot phulkas and onion rings.
3 - wadis
4 - medium sized potatoes (cut into quarters)
3 - medium sized onions (finely chopped)
4 - tomatoes (finely chopped)
21/2 cups - water
1 ˝’’ - ginger (crushed)
5 to 6 tbsp - oil (for sauting the onions)
1 tsp - red chilli powder
21/2 tsp - coriander powder
˝ tsp - turmeric powder
finely chopped coriander leaves (to garnish)
oil for deep frying the wadis
salt to taste
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