Aloo vadi

Aloo vadi is one of those typical Punjabi dishes that you get in the North, but which are nearly impossible to replicate because vadis are not easily available elsewhere. Which is why, when I found vadis in my grocery store, I picked them up at once, and instantly made aloo vadis. The tastes hit you in the mouth, and leave you panting for more.

Onions-2, finely diced
Potatoes, cubed- 2 medium
Vadi- 1/3 cup 

Tomato puree - 4 tbsp 

Ginger Garlic Paste- 2 tsp
Coriander Powder- 1 tsp
Turmeric- ½ tsp
Salt and chili powder, according to taste
Kasoori Methi- ½ tsp
Black pepper powder- ½ tsp
Garam Masala- 1 tsp

Cooking oil- 2 tbsp

 

Method: 

Heat oil in a pressure cooker, and lightly fry the vadis till browned. Drain out the oil and keep aside.

In the same oil, saute the onions till translucent. Add the ginger garlic paste and tomato puree and simmer for about 5-7 minutes on a medium flame. 

Add salt, turmeric and coriander powder and keep stirring for another 5 minutes. Add some water, if required, so that the mixture doesn’t stick to the bottom. 

Add the potatoes and sauté them for 5-7 minutes. Add red chili powder, and cook till the oil starts to seperate. 

Add the vadis and about 100 ml of water and pressure cook for 10 minutes.
Open the cooker when the steam is totally out. Add garam masala, black pepper and kasoori methi, mix and place the lid back on. Let it remain for about 7-8 minutes. This will ensure that the spices are infused well with the curry.

Serve with rotis or parathas.