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Amritsari Aloo Wadi

Amritsari Aloo Wadi

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 4

  • Potato-medium 4 nos

  • Dried Urad Dal Nuggets 7-8 nos

  • Onion-medium 2 nos

  • Ginger-Garlic-Green Chilli Paste 2 tbsp

  • turmeric powder 1/2 tbsp

  • Red Chilli Powder 1/2 tbsp

  • Kashmiri Red Chilli Powder 1 tbsp

  • Coriander Powder 2 tbsp

  • Garam Masala Powder 1 tbsp

  • cumin powder 1/2 tbsp

  • tomato 2 nos

  • Kasoori Methi 1 tbsp

  • coriander leaves :chopped 1 tbsp

  • Asafoetida 1/2 tbsp

  • Cumin Seeds 1 tbsp

  • Salt As Per Taste 1 tbsp

  • Cooking Oil 2 tsp


  • 01

    Wash, peel and cut the potatoes in cubes. Cut the onions in slices. Grind 2 inch ginger, 6-7 garlic cloves and 4 green chilli by using some water in a mixer grinder. Blend tomato in a mixer grinder and make puree of it .

  • 02

    Heat oil in a pressure-cooker, add dried urad dal nuggets, saute it for 1 minute, fry it and then take it out. Add potatoes cubes into the cooker and also fry it for 2 minutes and then take it out.

  • 03

    Heat some more oil in the same pressure cooker, add asafoetida and cumin seeds into it, saute it and then add sliced onions into it, saute it for 2 minutes and then add ginger-garlic and green chilli paste into it. Saute it for 1 minute and then add all the dry masalas and salt into it.

  • 04

    Fry all the masalas on low-medium flame and then add tomato puree and chopped coriander leaves into it, mix it well,cook it for 5 min and then add fried potatoes, dried urad dal nuggets, 2 cup of water and kasoori methi into it.

  • 05

    Mix all very well and then put the lid on the cooker and cook under pressure till 2-3 whistles are given out and then switch off the flame.

  • 06

    Rest the cooker till it released its pressure, and then serve it hot.



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