Sindhi Style Wadi Aloo Ki Sabzi Recipe - Spicy Wadi And Potato Curry
Sindhi Style Wadi Aloo Ki Sabzi, a delicious North Indian curry which is made in most of the Sindhi households. Serve this delicious curry along with Phulka and Raita of your choice for your weekday meal.In association with Preethi Kitchen Appliances
Sindhi Style Wadi Aloo Ki Sabzi is an authentic Sindhi dish which is made with sundried dal spiced dumplings called Wadis, that are cooked along with potatoes and brinjals in an onion tomato gravy.
It is an easy to make dish which can be made for your everyday meals. Tasty and full of flavour, you just need everyday masalas to make this curry.
If you like this recipe, you can also try other Potato Curries that you can make for your everyday meals such as
- 1 tablespoon Sunflower Oil
- 1 Badi (wadi) , urad dal spiced dumpling
- 2 Onions , finely chopped
- 2 Tomatoes
- 1 inch Ginger
- 1 Potato (Aloo) , cut into wedges
- 1 Brinjal (Baingan / Eggplant) , cut into wedges
- 1-1/2 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
How to make Sindhi Style Wadi Aloo Ki Sabzi Recipe - Spicy Wadi And Potato Curry
To begin making the Sindhi Style Wadi Aloo Ki Sabzi Recipe, in a pressure cooker heat oil on medium flame.
Add chopped onions and saute for 3-4 minutes, until it turns into golden brown in colour.
To this add wadi/ urad dal dumpling and sauté for 3-4 minutes or until the wadi turns red.
Close the pressure cooker and cook for 3 whistles. Turn off the heat and let the pressure release naturally.
Once the pressure has released, remove only the wadis and place it in a bowl.
Combine tomatoes and ginger in a mixer jar and bring to a purée, transfer to a bowl and set aside.
Heat the same pressure cooker with the onions on medium heat, add the potato and brinjal wedges and continue to cook for another 5 minutes.
At this stage add, red chilli powder, garam masala powder, cumin powder, coriander powder and salt. Give it a good stir.
Now that the onions, potatoes and brinjal are well coated with the masala, add the tomato ginger purée, sauté for 3 minutes.
Add the pre cooked wadi and close the pressure cooker.
Pressure cook for 3 whistles, reduce the heat and continue to cook for 5 more minutes.
Turn off the heat and allow the pressure to release naturally.
Sindhi Style Wadi Aloo Ki Sabzi Recipe - Spicy Wadi And Potato Curry is part of the Indian Curry And Gravy Recipe Contest