Aloo Wadi / Potato and sun dried lentil dumpling Curry
Servings Prep Time
4serving 10minutes
Cook Time
30minutes
Servings Prep Time
4serving 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preparation: wash the potatoes, peel the skin and cut the potatoes into 6 equal sized cubes. Crush the ginger garlic in a mortar and pestle or grind in the mixer. Peel the onions and grind to paste in a mixer. Now, puree the tomatoes in the mixer and keep aside.
  2. Cooking: heat oil and ghee in the pressure cooker and add black cardamom, green cardamom, Jeera, and cinnamon and onion paste. Cook on medium flame, keep stirring and cook till the onions turn dark brown. Please take care and not burn the onions. Now, add little water to avoid burning and add salt, chilli powder, turmeric powder, coriander powder. Cook till ghee seperates.Cook on simmer.
  3. Once the gee/oil separates then add the pureed tomatoes and the readymade tomato puree. Add the green chilli and cover and cook till oil seperates.Now,add the potatoes and Urad dal wadi/sundried lentil dumpling.
  4. Continue to cook on simmer for another 5 minutes. Keep stirring to avoid sticking at the bottom.
  5. Now, add xbd cup water or as per needed to match apt thickness of the curry and bring to one boil.
  6. Now, close the lid on the pressure cooker and cook till one whistle on simmer. After 1 whistle close the flame and let it sit till the pressure releases.
  7. Open the cooker, switch on the heat and add Garam masala and bring to one boil. Close the flame and transfer to the serving bowl. Garnish with coriander leaves and serve hot.
  8. Note: please remember, the wadi/dumpling too has chilies in it so be careful while adding the chilli powder and adjust according to your taste.

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