Aloo Wadiyan
Aloo Wadiyan is a popular North India potato and lentil dumpling curry. Wadiyan is sun-dried spicy lentil dumplings that give you a flavor burst in every bite. This vegan and gluten free North Indian curry is perfect for a delicious warm weeknight dinner!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoon Oil (divided)
- 1 teaspoon Cumin seeds (Jeera)
- 1 1/4 cup Onions (diced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 1/4 cup Tomatoes (diced )
- 2 Potatoes (medium, cut into 3/4 inch cubes, I used russett potatoes)
- 2 Urad Dal Wadi (crushed into ½-1 inch pieces, about 3/4 cup after crushing)
- 2 cup Water ((reduce to 1 cup if cooking in an instant pot))
- Cilantro (to garnish)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Garam Masala (adjust to taste)
- 1 teaspoon Salt
Instructions
- 1
Gently crush the urad dal wadiyan into small pieces by hitting them with a rolling pin or in a mortar & pestle.
- 2
Heat 2 tablespoon oil in a pan (or if using in a pressure cooker) on medium-high heat. Add the crushed wadi and sauté it until it is lightly browned while stirring continuously. This takes about 2-3 minute. Take out and keep aside.
- 3
In the same pan heat the remaining 1 tablespoon of oil. Then add the cumin seeds and sauté for 30 seconds.
- 4
When the cumin seeds change color, add onions, ginger and garlic. Sauté for 3-4 minutes until the onions become golden brown while stirring frequently.
- 5
Add tomato and spices. Stir and let them cook for 4 minutes until the tomatoes are softened. You can optionally cover with a lid.
- 6
Add potatoes, wadi and water. Cook on high heat 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.
- 7
Garnish with cilantro. Serve aloo wadiyan with roti, naan or rice.
- 8
Follow the same steps as above in a pressure cooker, until adding the potatoes, wadi and water. Pressure cook for 2 whistles on medium heat. Let the pressure release naturally. Open lid, garnish with cilantro and enjoy!
- 9
Follow the initial steps as above, until adding the potatoes, wadi and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually. Open the lid, garnish with cilantro leaves and enjoy!