Recipe- North Indian Style Aloo Wadiyan

Aloo Wadiyan is a popular North India potato and lentil dumpling curry. Wadiyan is sun-dried spicy lentil dumplings that give you a flavor burst in every bite. This vegan and gluten free Punjabi curry is perfect for a delicious warm weeknight dinner!

Ingredients

3 tablespoon Oil divided
1 teaspoon Cumin seeds (Jeera)
1 ¼ cup Onions diced
1 teaspoon Ginger grated
1 teaspoon Garlic minced
1 ¼ cup Tomatoes diced
2 Potatoes medium, cut into ¾ inch cubes, I used russett potatoes
2 Urad Dal Wadi crushed into ½-1 inch pieces, about ¾ cup after crushing
2 cup Water (reduce to 1 cup if cooking in an instant pot)
Cilantro to garnish

Spices

1 teaspoon Coriander powder (Dhaniya powder)
½ teaspoon Ground Turmeric (Haldi powder)
½ teaspoon Garam Masala adjust to taste
1 teaspoon Salt

Method

Prepping the Wadi

- Gently crush the urad dal wadiyan into small pieces by hitting them with a rolling pin or in a mortar & pestle.

- Heat 2 tablespoon oil in a pan (or if using in a pressure cooker) on medium-high heat. Add the crushed wadi and sauté it until it is lightly browned while stirring continuously. This takes about 2-3 minute. Take out and keep aside.

- In the same pan heat the remaining 1 tablespoon of oil. Then add the cumin seeds and sauté for 30 seconds.

- When the cumin seeds change color, add onions, ginger and garlic. Sauté for 3-4 minutes until the onions become golden brown while stirring frequently.

- Add tomato and spices. Stir and let them cook for 4 minutes until the tomatoes are softened. You can optionally cover with a lid.

- Add potatoes, wadi and water. Cook on high heat for 3-4 minutes or until gravy starts boiling.Then turn the heat to medium-low, cover the pan and cook 20-25 minutes or until potatoes are fully cooked. Stir occasionally.

- Garnish with cilantro. Serve aloo wadiyan with roti, naan or rice.

For stovetop pressure cooker:

- Follow the same steps as above in a pressure cooker, until adding the potatoes, wadi and water.

- Pressure cook for 2 whistles on medium heat. Let the pressure release naturally. Open lid, garnish with cilantro and enjoy!

For instant pot:

- Follow the initial steps as above, until adding the potatoes, wadi and water.

- Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.

- Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins.

- After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually. Open the lid, garnish with cilantro leaves and enjoy!