Amritsari Wadi Aloo
Sun-dried lentil dumplings cooked with potatoes in a spicy broth.
About this dish
Amritsari Wadi is a spicy, sun-dried dumpling made from Urad Dal and a secret blend of peppercorns and spices. This dish is a rustic Punjabi classic, representing the resourcefulness of the region where dried pantry staples were turned into hearty meals. The wadis act like sponges, soaking up the thin, fiery tomato-ginger gravy, while the potatoes provide a soft contrast.
Ingredients
The Stars
- 2 large Amritsari Wadis, broken into bite-sized chunks
- 3 medium Potatoes (Aloo), peeled and cubed
- 3 tbsp Mustard oil
Gravy Base
- 2 medium Onions, finely grated
- 3 medium Tomatoes, pureed
- 1 tbsp Ginger-Garlic paste
- 2 Green chillies, slit
- 1 tsp Cumin seeds
- 1/2 tsp Heeng (Asafoetida)
Dry Spices
- 1 tsp Turmeric powder
- 1.5 tsp Coriander powder
- 1 tsp Kashmiri Red Chilli powder
- 1/2 tsp Garam masala
- Salt to taste
- 500ml Hot water
Method
- 1
Fry the wadis
Heat mustard oil in a pressure cooker or heavy pot until smoking. Lower the heat and add the broken wadi pieces. Fry them for 1-2 minutes until they turn a shade darker and become fragrant. Remove and drain on paper towels; be careful not to burn them as they turn bitter quickly.
- 2
Sauté the potatoes
In the same oil, add the cubed potatoes. Fry on medium heat for 3-4 minutes until the edges are slightly golden. Remove and set aside with the fried wadis.
- 3
Temper the oil
Add cumin seeds and heeng to the remaining oil. Once the cumin splutters, add the finely grated onions. Sauté on medium-high for 8-10 minutes, stirring constantly, until the onions are deep golden brown (Bhuna).
- 4
Add aromatics
Stir in the ginger-garlic paste and slit green chillies. Sauté for another 2 minutes until the raw smell of garlic disappears.
- 5
Cook the tomato masala
Add the tomato puree along with salt, turmeric, coriander powder, and red chilli powder. Cook this 'masala' until the oil starts separating from the sides (usually 5-7 minutes).
- 6
Deglaze and simmer
Return the fried wadis and potatoes to the pot. Mix well to coat them in the masala. Pour in 500ml of hot water. Using hot water ensures the cooking process isn't interrupted and the wadis soften properly.
- 7
Pressure cook
Close the pressure cooker lid. Cook for 2-3 whistles on medium heat. If using an open pot, cover and simmer for 20-25 minutes until the wadis are tender and can be easily broken with a spoon.
- 8
Finish the gravy
Once the pressure releases naturally, open the lid. The gravy should be thin but flavorful. Mash one or two potato cubes into the gravy to thicken it slightly. Sprinkle garam masala and fresh coriander.
Notes & variations
- Wadis vary in spiciness; if using very spicy ones, reduce the added red chilli powder.
- Always fry the wadis before boiling, otherwise they will remain chewy and raw inside.
- This dish tastes even better the next day as the wadis continue to absorb the gravy.
- Store in the fridge for up to 3 days; the gravy will thicken, so add a splash of water when reheating.
Serve with
Best enjoyed with Tandoori Roti or plain steamed rice and a side of onions.
Cook's note
Don't over-fry the wadi; if they turn black, they will make the entire curry taste charred and bitter.