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A classic Punjabi comfort food featuring spicy, sun-dried lentil dumplings (wadiyan) and tender potatoes simmered in a robust onion-tomato gravy. It's hearty, flavorful, and pairs perfectly with hot rotis.
For 4 servings
Fry the Wadiyan
Prepare the Masala Base
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A classic Punjabi comfort food featuring spicy, sun-dried lentil dumplings (wadiyan) and tender potatoes simmered in a robust onion-tomato gravy. It's hearty, flavorful, and pairs perfectly with hot rotis.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 280.61 calories per serving with 6.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Incorporate 1/2 cup of green peas (matar) along with the potatoes for a classic Aloo Matar Wadiyan.
For a richer, milder gravy, stir in 2 tablespoons of fresh cream (malai) or cashew paste at the end of cooking.
You can substitute Punjabi wadiyan with smaller moong dal mangodi for a different texture and flavor profile. Adjust cooking time as mangodi cooks faster.
Omit onions and garlic. Temper with asafoetida (hing) and use ginger and tomato as the base for the gravy.
The lentil-based wadiyan provide a substantial amount of protein, which is essential for muscle repair, and makes the dish satisfying and filling.
Both lentils in the wadiyan and potatoes contribute dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
The use of spices like turmeric, cumin, and coriander, along with onion, garlic, and tomatoes, provides a range of antioxidants that help combat oxidative stress in the body.
Punjabi Wadiyan are sun-dried dumplings made from ground lentils (usually urad dal) and a blend of spices. They are hard and brittle when raw. You can find them at most Indian grocery stores or online.
This can happen if the wadiyan are very old or not simmered long enough. Ensure you simmer the curry until both potatoes and wadiyan are soft. If they are still hard, pressure cooking for an extra whistle or simmering for another 10-15 minutes should help.
Yes, absolutely! A pressure cooker is a great way to make Aloo Wadiyan quickly. Follow all steps in the pressure cooker pot. After adding water, cook for 2-3 whistles and let the pressure release naturally.
Aloo Wadiyan can be a healthy, balanced meal. The wadiyan are a good source of plant-based protein and fiber from lentils. Potatoes provide complex carbohydrates for energy. It becomes healthier when made with minimal oil.
One serving of this Aloo Wadiyan recipe contains approximately 320-360 calories, depending on the size of the potatoes and the amount of oil used.
Store leftover Aloo Wadiyan in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling, so you may need to add a splash of water when reheating.