AI-generated image
Amritsari aloo wadiyan
Aloo wadiyan: potatoes and peppery sun-dried urad wadiyan in an onion-tomato gravy, Amritsar style
Every winter, rooftops in Amritsar's old city are covered with trays of wadiyan: little cones of spiced urad-dal paste studded with black pepper and dried in the sun until rock hard. Punjabi homes break them into chunks, fry them until they smell nutty, and simmer them with potatoes in a mustard-oil gravy. The wadiyan soften into chewy, spicy, almost meaty pieces, and the potatoes soak up their pepper. It is everyday comfort food, eaten with hot phulkas or rice and a raw onion on the side. Chef's tip: wadiyan are already salted and spiced, so add salt only at the end, after tasting.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Put 2 ⅞ oz Amritsari wadiyan (sun-dried urad wadi) in a plastic bag and tap with a rolling pin to break them into 2 cm pieces.
Step 2: Heat 4 tbsp mustard oil in a heavy pan or pressure cooker over a high heat until it smokes, then lower to medium-low. Fry the wadiyan for 2–3 minutes, stirring, until they turn a shade darker and smell nutty. Burning them is the common mistake: they go bitter, so keep the heat gentle. Lift them out.
4 minStep 3: Fry 1 ⅛ lb potatoes in the same oil over a medium heat for 5 minutes until the edges are lightly golden. Lift out.
5 minStep 4: Add 1 tsp cumin seeds to the oil; when it crackles add ¼ tsp asafoetida (hing) and 2 onions and cook for 8–10 minutes until golden brown. Add 1 tbsp fresh ginger, 4 garlic cloves and 2 green chillies for 1 minute.
11 minStep 5: Stir in ½ tsp ground turmeric, 2 tsp ground coriander and 1 tsp red chilli powder for 30 seconds, then add 3 tomatoes. Cook for 6–7 minutes until the paste darkens and oil shines at the edges.
7 minStep 6: Return the wadiyan and potatoes, add 2 ½ cups water and bring to the boil. Cover and simmer over a low heat for 20–25 minutes (or 3 whistles in a pressure cooker), until the wadiyan are soft and spongy and the gravy has thickened.
25 minStep 7: Taste, then add ½ tsp salt only if needed. Stir in ½ tsp garam masala, scatter with ½ oz fresh coriander and serve with phulkas or rice.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 35 g
- Fat
- 14 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does amritsari aloo wadiyan take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.