Some dishes just stay with you, not because they’re fancy, but because they remind you of home and are full of bold, comforting flavours. For me, Aloo Wadiyan is one of those dishes. This traditional Punjabi curry made with spicy Amritsari wadiyan (sun-dried lentil dumplings) and potatoes is something I grew up eating, especially in winters. I still remember the smell of wadiyan roasting in ghee (clarified butter) filling our kitchen while my mom cooked.
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Grind the onion into a smooth paste and set aside.
Puree the tomatoes.
Crush ginger and garlic together into a coarse paste.
Break the wadiyan into pieces.
Heat 2 tbsp oil in a pressure cooker.
Add the broken wadiyan and fry on medium heat until golden brown and crisp. Remove and set aside.
In the same cooker, heat the remaining 3 tbsp oil.
Add the ginger-garlic paste and sauté until aromatic.
Stir in the onion paste and cook until golden and the moisture evaporates.
Add Kashmiri chilli powder and sauté briefly.
Pour in the tomato puree and cook until the oil starts to separates from the masala.
Add turmeric, salt, and kasuri methi, and cook for another 2-3 minutes until the masala is well-blended and fragrant.
Add the fried wadiyan and potato cubes, mixing well to coat them in the masala.
Pour in hot water, stir everything together, and close the lid.
Cook for 2 whistles on medium heat. Turn off the heat and let the pressure release naturally.
Open the lid, sprinkle garam masala, and garnish with fresh coriander.
Serve hot with roti, paratha, or steamed rice, along with a side of cooling raita.
Amritsari Wadiyan are already spicy. naturally spicy. Add green chillies or chilli powder only if you want extra heat.
While ghee gives a rich flavour, mustard oil or vegetable oil works well too — I use oil for a lighter version.
Always fry the wadiyan on medium heat until golden for the best aroma and texture.
Adjust water to your liking — less for a thick gravy, more for a lighter curry.
Pressure cook for ease, or use a pot with extra cooking time.
What are wadiyan made of?
Wadiyan (also called vadi or badi) are sun-dried dumplings made from ground lentils (usually urad dal) mixed with spices. They are a traditional pantry staple in many North Indian homes.
Are wadiyan spicy?
Yes, most urad dal wadiyan are pre-spiced and have a robust, sometimes spicy flavour. Adjust additional spices in the curry based on your preference.
Can I use store-bought wadiyan?
Yes, store-bought wadiyan work perfectly for this recipe. Just ensure they’re fresh and not overly hard or old.
Can I make this dish vegan?
Yes! The base recipe is naturally vegan if you use oil instead of ghee. Just double-check that your wadiyan don’t contain any animal-based additives (most don’t).
Are there different types of wadiyan?
Yes. While this recipe uses urad dal wadiyan, there are also moong dal, moth dal, and rice-based variants, each with a unique flavour and texture. Punjabi-style urad dal wadiyan are usually spicier and chunkier.
How can I reduce the spice level?
Avoid adding green chillies and reduce the amount of Kashmiri chilli powder.
Where can I buy wadiyan?
Wadiyan are available in most Indian grocery stores or online. Look for “Punjabi Urad Dal Wadi” or “Spiced Vadi” in the lentils/spices section.
What can I serve this dish with?
This dish pairs well with roti, paratha, or steamed rice, and a side of raita.
Can I make this dish without a pressure cooker?
Yes, you can cook it in a regular pot, but it will take longer for the potatoes to become tender.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian.
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