AMRITSARI WADI TE ALOO (Punjab)
Ingredients
500 g. Potatoes, medium sized
2 no. Amritsari Wadiya, crushed
2 no. Big onions
8-10 flakes Garlic
1 inch piece of Ginger
2 no. Big tomatoes
1 tsp. Turmeric powder
1 tsp. Chilli powder
2 tbsp. Coriander powder
½ tsp. Hot spices powder
50 g. Ghee
Salt to taste
Green coriander for garnishing
Method
Heat half of the ghee in a pressure cooker. Add wadiya and fry on a low flame till golden. Add one cup of water and give 2 whistles. Keep aside.
Peel and cut the potatoes into two pieces. Grind onion, ginger and garlic into a fine paste. Heat remaining ghee in a separate frying pan and fry onion paste till light brown. Add turmeric powder, chilli powder and coriander powder. Stir well. Add salt and grated tomatoes. Again stir-fry till masala leaves the ghee. Add potatoes and fry for 4-5 minutes then add cooked wadiya. Add enough water and cook the potatoes till tender. Serve hot with tandoori roti or boiled rice.
Ingredients
500 g. Potatoes, medium sized
2 no. Amritsari Wadiya, crushed
2 no. Big onions
8-10 flakes Garlic
1 inch piece of Ginger
2 no. Big tomatoes
1 tsp. Turmeric powder
1 tsp. Chilli powder
2 tbsp. Coriander powder
½ tsp. Hot spices powder
50 g. Ghee
Salt to taste
Green coriander for garnishing
Method
Heat half of the ghee in a pressure cooker. Add wadiya and fry on a low flame till golden. Add one cup of water and give 2 whistles. Keep aside.
Peel and cut the potatoes into two pieces. Grind onion, ginger and garlic into a fine paste. Heat remaining ghee in a separate frying pan and fry onion paste till light brown. Add turmeric powder, chilli powder and coriander powder. Stir well. Add salt and grated tomatoes. Again stir-fry till masala leaves the ghee. Add potatoes and fry for 4-5 minutes then add cooked wadiya. Add enough water and cook the potatoes till tender. Serve hot with tandoori roti or boiled rice.
