Saturday, May 22, 2010

Wadiwale Aloo

I made vadiwale (or wadiwale or badiwale!) aloo tonight for dinner. My recipe is simple and it will change every time depending on my whim and pantry. I may cut potatoes differently, use boiled potatoes, may add ginger-garlic paste, garnish with kasoori methi...each change will result in totally different flavor. I recently learnt a wonderful Kadhi recipe from my Punjabi friend where she adds fresh mint leaves after switching off the gas and then covers it with lid. I borrowed that trick and added fresh mint leaves from my kitchen garden.

In a nutshell, this recipe may not be your authentic recipe. It will change with me and my many moods.

Wadiwale Aloo
Potatoes and Punjabi wadis
4-5 medium potatoes, peeled & sliced, soaked in water till ready to use
4-5 grape tomatoes, halved
1 tsp garam masala
1/2 tsp paprika or mild chili powder
1 or 2 Punjabi wadis, smacked

salt to taste

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 small onion, roughly sliced

4-5 mint leaves, finely chopped

1. Heat oil in a saucepan. Add all the ingredients except onion. As they start spluttering, add onion. Saute till onion is soft.
2. Stir in tomatoes and wadies. Saute for 2 minutes.
3. Now add potatoes, 2 cups water, garam masala, paprika. Bring to boil.
4. Switch the gas to low. Cover partially with a lid. Cook till potatoes are soft but not mushy.
5. Add salt. Let it simmer till the desired consistency is reached.
6. Switch off the gas. Stir in minced mint leaves. Cover with a lid

Note -
1. Boiled potatoes can be used.
2. I used grape tomatoes because they were readily available in my refrigerator.
3. Ginger-garlic paste may be added too.


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