Punjabi Aloo wadiyan or potato and sun dried lentil dumpling gravy. A delicacy for some and a routine for many.The punjabi aloo wadiyan is a recipe which still connects me to my roots.We make this once a week.The thick onion tomato gravy with the rich ,vibrant and deep red color and sun dried spicy gram dal lentil dumplings fried and dipped along with potatoes.Its truly desi and very close to the heart.
“A heirloom recipes”
It’s a regular in our house. And what’s more interesting is the curry recipe can be replicated for a lot of different varieties. I’ll just tell you about the variations later in this post. This is my mother’s recipe and I believe she is the only one who can do complete justice to the intense flavors this curry has. I learnt it from her, and made it not exactly but I guess 9 on 10.My Father is a die hard fan of Aloo wadiyan.But of course how and what my mother makes.Now,he was visiting and told me to make Aloo Wadiyan for lunch. I was excited and nervous, because cooking for him is serious stuff.
He is a food critic. He will accept the meal, only if the curry is up to the mark .Or else, look for your options. I definitely didn’t want to disappoint him. I have closely seen my mother cook these curries, so I knew how he likes it.Believe me you may have tasted many onion-tomato based gravies, but this recipe make it go just irresistible. And how did I do? Well he loved it and relished it.I was very happy. One this I love about cooking and blogging, it’s so enriching and satisfying like nothing else can.
When you cook so lovingly, and your guest love it and enjoy a second and a third serving. That feeling is incomparable. I am sure many or all of you can understand and agree with me on this. The Punjabi wadi you use also makes a huge difference and it can make or break the whole curry.You may even make them at home.They are fairly simple to make. But remember when you cook wadi, you should never overcook them. Or they will just dissolve in the curry completely. You don’t want that. As it should get soft but chunky. Big chunks taste very well and absorb the curry well.
Coming back to the variations you can have to the base curry are: mutton, dry mushrooms and kathal/Jackfruit curry , lauki wadi are some I have tried and loved.