amritsari aloo wadi ki sabji Recipe


amritsari aloo wadi ki sabji Recipe



40 mins
2-3 people
20 mins




Introduction:

 

Hey there, foodies! Today, I'm thrilled to share a recipe close to my heart – the Amritsari Aloo Wadi Ki Sabji. Let me take you on a journey down memory lane to the origins of this dish. Growing up, I vividly remember the aromas wafting from my mother's kitchen as she prepared this delightful Punjabi specialty. The sizzle of wadiyas in ghee, the fragrance of spices, and the hearty flavors of potatoes – it was a symphony of culinary delight. This recipe isn't just about food; it's about nostalgia, tradition, and the joy of sharing cherished family recipes.

 

Now, let's dive into the heart of this culinary adventure!

 

 

 

Recipe of Amritsari Aloo Wadi ki Sabji

 

Ingredients:

 

  • 2 tbsp Oil
  • 2 tbsp Ghee
  • 1 tsp Hing (Asafoetida)
  • 2 Punjabi Wadi (lentil dumplings)
  • 2 Potatoes
  • 1/2 cup Onion Paste
  • 2 tbsp Ginger & Garlic Paste
  • 3-4 Green Chillies
  • 1/2 cup Tomato Paste
  • 1 tbsp Salt
  • 1 tbsp Jeera (Cumin seeds)
  • 2-3 Bay leaves
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1/2 tbsp Jeera Powder (Cumin Powder)
  • 1 tbsp Kasoori Methi (Dried Fenugreek Leaves)
  • 1 tsp Garam Masala Powder
  • 2 tbsp Chopped Coriander

 

 

Method:

 

  1. Break the Punjabi Wadi into bite-size pieces.

  2. Heat oil in a pan and shallow fry the wadiyan until they turn golden brown. Then, soak the fried wadiyan in water.

  3. Grind together onion, ginger, garlic, green chillies, and tomato to make a smooth paste.

  4. Heat oil in a pressure cooker and add the grounded masala paste. Cook until the masala starts leaving the oil.

  5. Add potatoes and wadiyan to the pan and mix well.

  6. Add salt, red chilly powder, turmeric powder, coriander powder, and mix thoroughly.

  7. Pour hot water into the cooker and cover it with a lid.

  8. Allow it to cook on medium flame for 2 whistles.

  9. Once done, open the lid and finish the dish by adding garam masala powder and chopped coriander.

 

Enjoy this flavorful and hearty Amritsari Aloo Wadi ki Sabji with roti or rice!

 

 

 

About the Recipe:

 

The Amritsari Aloo Wadi Ki Sabji is more than just a dish; it's a cultural emblem of Punjab, India. This hearty recipe combines the earthiness of potatoes with the robust flavors of Amritsari wadiyas, creating a symphony of tastes and textures that tantalize the taste buds. Traditionally made with painstaking effort, including sun-drying wadiyas for days, this recipe captures the essence of Punjabi cuisine in every bite. With a rich history steeped in tradition, this dish has stood the test of time, delighting generations with its irresistible flavors and comforting warmth.

 

 

Cooking Tips:

 

  1. Roast the Wadiyas: Ensure the wadiyas are roasted to a golden brown in ghee for maximum flavor and texture.
  2. Use Mustard Oil: While the wadiyas are fried in ghee, cooking the vegetable in mustard oil enhances its authentic Punjabi flavors.
  3. Controlled Cooking: Take your time to cook the sabji on low flame, allowing the flavors to meld together and the potatoes to soften without becoming mushy.
  4. Thicken the Gravy: The paste of onions and tomatoes acts as a natural thickener for the gravy, absorbing excess water and enhancing the dish's richness.
  5. Gentle Mixing: When combining the potatoes and wadiyas with the gravy, gently shake the pan to avoid breaking the potatoes and maintain their texture.

 

 

Pairing Guide:

 

  • Roti or Chapati: Serve the Amritsari Aloo Wadi Ki Sabji with hot rotis or chapatis for a quintessentially Punjabi meal experience.
  • Steamed Rice: Pair this hearty sabji with steamed rice for a comforting and satisfying meal.
  • Pickles and Raita: Accompany the dish with a side of tangy pickles and refreshing raita to balance the flavors.

 

 

 

Frequently Asked Questions about Amritsari Aloo Wadi Ki Sabji:

 

  1. What are Amritsari wadiyas made of?

    • Amritsari wadiyas are made of black gram lentils mixed with spices and sun-dried to form savory nuggets.

  2. Can I substitute ghee with another cooking oil?

    • While ghee adds a rich flavor to the dish, you can use cooking oil of your choice for roasting the wadiyas.

  3. How long does it take to cook the potatoes and wadiyas?

    • Cooking time may vary, but typically, the potatoes and wadiyas are cooked for 15-20 minutes on low flame until the potatoes are soft.

  4. Can I adjust the spice level of the dish?

    • Yes, feel free to adjust the amount of green chilies or chili powder according to your preference for spice.

  5. Is it necessary to soak the wadiyas before using them?

    • No, soaking the wadiyas is not necessary. Simply roast them until golden brown before adding them to the dish.

  6. Can I prepare wadiyas at home?

    • While traditionally made wadiyas require sun-drying, you can find pre-made wadiyas in Indian grocery stores for convenience.

  7. What other vegetables can I add to this dish?

    • You can customize the recipe by adding vegetables like peas, carrots, or bell peppers for variation.

  8. Is this dish suitable for vegans?

    • Yes, this dish is vegan-friendly as it does not contain any animal products.

  9. Can I make this dish ahead of time?

    • Yes, you can prepare the sabji in advance and reheat it before serving for a quick and convenient meal.

  10. How should leftovers be stored?

    • Store any leftovers in an airtight container in the refrigerator for up to 2-3 days for best quality. Reheat before serving.

 

With its rich flavors and cultural significance, the Amritsari Aloo Wadi Ki Sabji is a timeless classic that never fails to impress. Whether you're a seasoned cook or a culinary enthusiast, this recipe is sure to become a cherished favorite in your kitchen. Enjoy the warmth and nostalgia of Punjab with every delicious bite!