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A hearty Punjabi curry featuring crispy fried lentil dumplings (wadi) and tender potatoes simmered in a spicy tomato-onion gravy. A rustic and flavorful dish that's perfect with roti or rice.
For 4 servings
Preparation
Fry the Wadis
Sauté the Aromatics
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A hearty Punjabi curry featuring crispy fried lentil dumplings (wadi) and tender potatoes simmered in a spicy tomato-onion gravy. A rustic and flavorful dish that's perfect with roti or rice.
This punjabi recipe takes 45 minutes to prepare and yields 4 servings. At 324.85 calories per serving with 8.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Pressure Cook the Curry
Finish and Garnish
Add 2 tablespoons of full-fat yogurt (whisked) or fresh cream at the end of cooking. Simmer for a minute but do not boil vigorously.
Add 1/2 cup of green peas or diced carrots along with the potatoes for extra nutrition and texture.
For a satvik version, skip the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) with the cumin seeds.
Use the 'Sauté' mode for steps 2-4. Then add potatoes, wadis, and water. Secure the lid, set the valve to 'Sealing', and pressure cook on 'High' for 5 minutes. Allow a 10-minute natural pressure release before quick releasing the rest.
The lentil-based wadis are an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making it a great option for vegetarians.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer periods.
Both lentils in the wadis and potatoes contribute to the high fiber content, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Spices like turmeric, cumin, and ginger have anti-inflammatory and antioxidant properties that can help boost immunity and improve digestion.
One serving of Aloo Wadi Sabzi (approximately 1 cup or 345g) contains around 320-350 calories, depending on the amount of oil used and the size of the wadis.
Yes, it can be a healthy dish. The wadis are made from lentils, providing plant-based protein and fiber. Potatoes offer complex carbohydrates and potassium. To make it healthier, you can reduce the amount of oil and salt.
Punjabi wadis are sun-dried dumplings made from a paste of ground lentils (usually urad dal or moong dal) and a blend of aromatic spices like black pepper, red chili, cumin, and asafoetida.
This usually happens for two reasons: either the wadis were not fried properly before being added to the gravy, or the curry was overcooked. Frying them until golden brown helps them hold their shape. Also, letting the pressure release naturally is gentler than a quick release.
Absolutely. Follow the same steps in a heavy-bottomed pot or kadai. After adding water, bring the curry to a boil, then cover and simmer on low heat for 20-25 minutes, or until the potatoes are tender and the wadis are cooked through. You may need to add a little more water as it will evaporate more.
Store leftover Aloo Wadi Sabzi in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling. Reheat gently on the stovetop, adding a splash of water to adjust the consistency if needed.