Indian Vegetarian Recipes

Amritsari Aloo Wadiyan

https://www.youtube.com/watch?v=CHySMYdLYyU

Aloo Wadi Ki Sabji, Amritsari Punjabi Aloo Vadiyan, Vegan Gluten Free

Amritsari Style Aloo Wadi Ki Sabji has a unique flavor. This is a delightful Punjabi dish using sun-dried lentil dumplings, potatoes and green peas. Aloo Wadi is a spicy, gravy-based dish, perfect for those who enjoy spicy food. Explore this tasty recipe exclusively at Manjula’s Kitchen official website.

This was one of my favorite dishes growing up. Amritsari Wadi wasn’t available at the Indian grocery store where I shop, but they had plain Urad Dal Wadi. I like to use ingredients that are easily available. As usual, I searched on Google for the spices used in Amritsari Wadis, and there were so many different versions that none matched what I remembered. I wanted to make a recipe very close to what I remember.

After trying a few times, I finally called my sister to find out the ingredients used in Amritsari Wadi. She knows some good Indian vegetarian recipes that are very traditional and excellent, and of course, she helped me out. After a few tries, I was happy with the balance of spices in the Aloo Wadi.

Course Main Course

Cuisine Indian

Keyword Punjabi Cuisine

Servings people

Ingredients

2 cups boiled potatoes peeled and cut into byte size cubes
1 cup green peas frozen green peas
3/4 cup urad dal wadi broken into small pieces
3/4 cup tomato puree
3 tbsp oil
1 tsp cumin seeds (jeera)
1/8 tsp asafetida (hing)
1-1/2 tbsp coriander crushed (dhania)
2 tsp black pepper crushed (kali mirch)
2 dry red chilies (sabut lal mirch) broken in small pieces
1/4 tsp Kashmiri red chili powder, optional
1/4 tsp turmeric (haldi)
1-1/2 tsp salt
1-1/2 cup water

Instructions

Heat the pan on medium-low and add 2 tablespoons of oil. Add the urad dal vadi and stir-fry until they are light golden brown, about 2 minute. Remove them and set aside in a bowl.
In the same saucepan, add the remaining tablespoon of oil over medium heat. When the oil is moderately hot, add the cumin seeds. When the seeds start to crackle, add the asafetida, stir, and then add the tomato puree, coriander, black pepper, red chili, Kashmiri chili powder, turmeric, and salt. Cook, stirring occasionally, until the spice mix starts releasing oil, about 2 minutes.
Add the potatoes, green peas, vadis, and 1 1/2 cups of water. Cover the pan and let it cook for about 10 minutes over medium-low heat. Adjust the water if needed.
Vadis are ready, I will serve them with rice.

Notes

About Aloo Wadiyan

Punjabi Aloo Wadiyan is a traditional North Indian dish that features potatoes (aloo) and sun-dried Urad Dal dumplings (wadiyan). It’s a flavorful and hearty vegetarian dish that is popular in Punjabi cuisine. The sun-dried lentil dumplings add a unique texture and taste to the dish.

If you don’t have urad dal vadiyan, you can use moong dal vadayan.

The Unique Flavor of Amritsari Punjabi Aloo Wadiyan

Amritsari Punjabi Aloo Wadiyan is a delightful and spicy dish from Punjab, known for its unique flavor and the use of sun-dried lentil dumplings (wadiyan). This Aloo Wadi Ki Sabji combines potatoes and green peas with flavorful spices, making it a hearty and satisfying meal. This dish is perfect for those who enjoy a spicy, gravy-based curry, explore more Indian gravy recipes.

The Essence of Aloo Wadi Ki Sabji

The essence of Aloo Wadi Ki Sabji lies in its combination of textures and flavors. The sun-dried urad dal dumplings (wadiyan) add a chewy texture and rich taste, while the potatoes and green peas provide a comforting base. The blend of spices creates a flavorful gravy that ties everything together. This dish is one of the finest Indian vegan recipes that is also gluten-free, making it suitable for various dietary preferences.

Origin and Popularity

Aloo Wadiyan is a traditional dish in Punjabi cuisine, this special occasions recipe often enjoyed during family gatherings. The use of Amritsari wadiyan adds a unique twist to this dish, with the wadiyan being a specialty of the Amritsar region. The combination of potatoes and lentil dumplings in a spicy gravy makes this dish a favorite among those who appreciate hearty and flavorful vegetarian meals.

Why You’ll Love This Recipe

Unique Flavor: The sun-dried lentil dumplings provide a distinctive taste and texture.
Spicy and Flavorful: The blend of spices creates a rich and spicy gravy.
Vegan and Gluten-Free: Suitable for various dietary preferences.
Comforting and Hearty: Perfect for a satisfying meal, especially when served with rice.

Variations of Vegetable Dry Recipes

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
Bhindi Masala: A flavorful dish made with okra and a blend of spices.
Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
Gajar Matar: A simple and healthy dish made with carrots and green peas.
Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.

Serving Suggestions

Aloo wadi ki sabji can be enjoyed in various ways:

With Rice: Serve with steamed plain basmati rice or jeera rice for a complete meal.
With Indian Breads: Pair with roti, naan, or paratha for a satisfying meal.
As a Side Dish: Enjoy as a side with other Indian curries and dishes.
For Special Occasions: Perfect for festive meals and family gatherings.

Tips and Tricks

To perfect your aloo wadi ki sabji recipe, consider these helpful tips:

Use Fresh Wadiyan: Fresh sun-dried lentil dumplings provide the best flavor and texture.
Balance the Spices: Adjust the spice levels to suit your taste preferences.
Cook Gently: Simmer the dish on low heat to allow the flavors to meld together.
Customize: Feel free to add other vegetables like carrots or bell peppers for added nutrition and flavor.

FAQs Frequently Asked Questions

Can I Use Moong Dal Wadiyan Instead of Urad Dal Wadiyan?

Yes, you can use moong dal wadiyan as a substitute if urad dal wadiyan are not available.

How Long Does Aloo Wadi Ki Sabji Last?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Is Aloo Wadi Ki Sabji Vegan?

Yes, this recipe is naturally vegan and gluten-free.

What Can I Serve With Aloo Wadi Ki Sabji?

This dish pairs well with steamed basmati rice, jeera rice, roti, naan, or paratha.

Can I Make This Dish Less Spicy?

Yes, adjust the amount of green chilies and red chili powder to make the dish milder.

The post Amritsari Aloo Wadiyan appeared first on Manjula’s Kitchen.

Indian Vegetarian Recipes

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.