Wadi Aloo Recipe: Punjabi Lentil Dumpling & Potato Curry

The air in your kitchen thickens, fragrant with the earthy dance of roasted cumin and the warm embrace of coriander, promising a feast for the senses. This is Wadi Aloo, a comforting Sindhi stew where tender potatoes meet the unique, chewy resilience of sun-dried lentil nuggets, slow-cooked to perfection. Each spoonful offers a delightful interplay of textures, as the rich onion-tomato masala clings to every ingredient, delivering a heart-warming culinary experience that whispers of tradition and home.

Quick Facts

Category	Details
Course	Main
Cuisine	Sindhi
Servings	4 People
Prep Time	20 Minutes
Cook Time	40 Minutes
Dietary	Vegetarian, Vegan

Ingredients

For the Wadi

• 1 cup Sindhi Wadi (Sun-dried lentil nuggets)
• 2 tbsp Vegetable Oil (for frying)

For the Onion-Tomato Masala Base

• 2 medium Onions, finely chopped
• 3 medium Tomatoes, pureed or finely chopped
• 1 tbsp Ginger-Garlic paste
• 2-3 tbsp Vegetable Oil

For the Stew

• 3 medium Potatoes (Aloo), peeled and cubed (approx. 1.5-inch pieces)
• 2-3 cups Water (or vegetable stock)
• 2 tbsp Fresh Coriander Leaves, chopped (for garnish)

Spices and Souring Agent (Sindhi Spice Profile)

• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to your spice preference)
• 2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 tsp Dry Mango Powder (Amchur)
• Salt to taste

Cooking Method

1. Prepare the Wadi: Heat 2 tbsp oil in a heavy-bottomed pan over medium heat. Add the Sindhi wadi and shallow fry until they turn golden brown and slightly crisp. Remove and set aside on absorbent paper.
2. Build the Onion-Tomato Masala: In the same pan, add 2-3 tbsp fresh oil. Add cumin seeds and let them splutter. Then add the finely chopped onions and sauté until they turn translucent and golden brown, about 7-10 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant.
3. Spice it Up: Add the pureed tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala. Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2-3 minutes, allowing the spices to toast and release their aroma, forming a rich, fragrant base.
4. Introduce Star Ingredients: Add the cubed potatoes and the fried wadi to the onion-tomato masala. Sauté gently for 2-3 minutes, ensuring everything is well coated with the flavorful spice base.
5. Begin the Stew: Pour in 2-3 cups of water (or vegetable stock), ensuring the potatoes and wadi are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it gently stew for 20-25 minutes, or until the potatoes are tender and the wadi has softened and absorbed the gravy.
6. The Souring Agent’s Touch: Once the potatoes and wadi are cooked through, remove the lid. Stir in the Dry Mango Powder (Amchur) and garam masala. Simmer uncovered for another 5 minutes, allowing the sourness to perfectly balance the rich spices and for the flavors to meld beautifully. Taste and adjust salt if needed.
7. Serve: Garnish generously with fresh chopped coriander leaves. Serve hot with steamed rice, roti, or chapati.

Sindhi cuisine is a treasure trove of vegetarian delights, often showcasing ingenious methods of food preservation and flavour development. Wadi, these sun-dried lentil nuggets, are a prime example – a way to store protein and add a unique texture to dishes, especially prevalent in the hot climate of Sindh where fresh produce wasn’t always abundant year-round. This practice, combined with the characteristic use of vibrant spice blends and souring agents like amchur, creates a cuisine that is both hearty and brilliantly balanced, a true taste of home and heritage.

Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts