Aloo Wadi Ki Sabji, Amritsari Punjabi Aloo Vadiyan, Gluten -free vegan
Ingredients
- 2 cups BOLLITE BOLLITED POTATES and CUT IN DOCK OF DIME DIME
- 1 cup green peas frozen green peas
- 3/4 cup The office gave Wadi broke into small pieces
- 3/4 cup Pure tomato
- 3 TBSP oil
- 1 teaspoon Cumin seeds (Jera)
- 1/8 teaspoon Aaspered (what)
- 1-1/2 TBSP Crushed coriander (Dhatia)
- 2 teaspoon Crushed black pepper (Kali Mirch)
- 2 Dry chilie dry (Sabut Lal Mirch) broken in small pieces
- 1/4 teaspoon Kashmir red chili powder, optional
- 1/4 teaspoon Turmeric (Haldi)
- 1-1/2 teaspoon salt
- 1-1/2 cup waterfall
Instructions
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Heat the pan on medium-low and add 2 tablespoons of oil. Add urad from the vadi and fry until I am light brown, about 2 minutes. Remove them and set aside in a bowl.
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In the same saucepan, add the remaining spoon of oil over medium heat. When the oil is moderately hot, add cumin seeds. When the seeds begin to burst, add the asopherin, mix and then add the tomato puree, the coriander, the black pepper, the red chilli pepper, the Kashmir chilli pepper, the turmeric and the salt. Cook, mixing occasionally, until the spice mix begins to release oil, about 2 minutes.
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Add the potatoes, the green peas, the Vadis and 1 1/2 cups of water. Cover the pan and cook for about 10 minutes over medium-low heat. Adjust the water if necessary.
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The Vadis are ready, I will serve them with rice.
Notes
Punjabi Aloo Wadiyan is a traditional dish of northern India that presents potatoes (Aloo) and Urad gnocchi Dal (Wadiyan). It is a tasty and abundant vegetarian dish that is popular in Punjabi cuisine. The gnocchi of dry lentils in the sun add a consistency and a unique taste to the dish.
If you don’t have Vadiyan from Vadiyan, you can use Moong Dal Vadayan.
The unique flavor of Amritsari Punjabi Aloo Wadiyan
Amritsari Punjabi Aloo Wadiyan It is a delicious and spicy dish of Punjab, known for its unique flavor and the use of dry lentil gnocchi (Wadiyan). This Aloo Wadi Ki Sabji Combine potatoes and green peas with flavored spices, making it an abundant and satisfactory meal. This dish is perfect for those who enjoy a spicy curry based on sauce, explores more Indian sauce recipes.
The essence of Aloo Wadi Ki Sabji
The essence of Aloo Wadi Ki Sabji It lies in its combination of plots and flavors. Urad’s gnocchi Dal Secchi (Wadiyan) add a rubbery consistency and a rich taste, while the potatoes and peas provide a comforting base. The spice mixture creates a tasty sauce that binds everything together. This dish is one of the best Indian vegan recipes that is also gluten -free, which makes it suitable for various dietary preferences.
Origin and popularity
Aloo Wadiyan is a traditional dish in Punjabi cuisine, this recipe for special occasions often enjoys family meetings. The use of Amritsari Wadiyan He adds a unique touch to this dish, with Wadiyan who is a specialty of the Amritsar region. The combination of potatoes and gnocchi of lentils in a spicy sauce makes this dish one of the favorites among those who appreciate abundant vegetarian meals and flavors.
Because you will love this recipe
- Unique flavor: The gnocchi of dry lentils for the sun offer a distinctive taste and consistency.
- Spicy and tasty: The spice mixture creates a rich and spicy sauce.
- Vegan and gluten -free: Suitable for various dietary preferences.
- Comforting and abundant: Perfect for a satisfactory meal, especially if served with rice.
Variations of vegetable dry recipes
The exploration of Manjula’s cuisine reveals a treasure of other delicious vegetable dry recipes that you could appreciate. Here are some related dishes that you may find interesting:
- Aloo Gobi: A classic Indian dish based on potatoes and cauliflower cooked with spices.
- Bhindi Masala: A tasty dish made with Gombo and a mixture of spices.
- Baingan Bharta: A smoky and tasty dish based on eggplant and roasted spices.
- Gajar Matar: A simple and healthy dish made with carrots and green peas.
- Palak Paneer: A popular dish made with spinach and bread in creamy sauce.
Serve suggestions
Aloo Wadi Ki Sabji It can be appreciated in various ways:
- Rice: Serve with rice basmati simple steam or Jeara rice for a full meal.
- With Indian bread: Combine with Roti, Naan or Paratha for a satisfactory meal.
- As a side dish: Enjoy a side with other curry and Indian dishes.
- For special occasions: Perfect for holidays and family meetings.
Tips and tricks
To perfect yours AloO Wadi Ki Sabji recipeConsider these useful tips:
- Use fresh Wadiyan: The gnocchi of lentils dried in the sun offer the best flavor and consistency.
- Balaze spices: Regulate spices levels according to your taste preferences.
- Cook gently: Sublux the dish over low heat to allow flavors to merge together.
- Customize: Feel free to add other vegetables such as carrots or peppers for further nutrition and flavor.
Frequent questions of frequent questions
Can I use Moong Dal Wadiyan instead of urad from Wadiyan?
Yes, you can use Moong Dal Wadiyan as a substitute if Urad from Wadiyan is not available.
How long does Aloo Wadi Ki Sabji last?
Keep any leftovers in an airtight container in the refrigerator for a maximum of 2 days. Heat gently before serving.
Aloo Wadi Ki Sabji Vegan?
Yes, this recipe is naturally vegan and gluten -free.
What can I serve with Aloo Wadi Ki Sabji?
This dish pairs well with steam basmati rice, Jeera rice, Roti, Naan or Paratha.
Can I make this dish less spicy?
Yes, regulates the amount of green chillies and red chilli powder to make the dish more mild.
