AMRITSARI VADI-ALOO KI SABZI
I am a routine visitor to Golden Temple Amritsar, a pilgrimage of Punjab India. Whenever I visit there, I would definitely pick the famous Amritsari Vadi. Countless shops use to sell the Punjabi Papad and Vadian. Making of papad-vadian is a profitable cottage industry in Amritsar The Urad Dal Vadis and Papad of Amritsar are famous after the name of this city and widely sold within the country and exported across the globe.
WHAT IS AMRITSARI VADI?
Source -: Wikipedia
Amritsari Vadi (plural: vadiyan) is made from the fermented dough prepared from a paste of ground urad dal, with salt, black pepper, heeng, red chilli, coriander seeds, salt, cumin seeds etc. added to it. The paste is shaped by hand into half-round 5 cm balls and spread out on sheets for sun-drying.
EASY TO MAKE SABZI!
To make aloo vadi sabzi, these vadis are roasted first with onions and then tomatoes and spices are added along with aloo and matar. Gravy is prepared by adding sufficient water. I have made this sabzi in a pressure cooker, but one can make this in a kadhai or saucepan. Cooking in a pressure cooker results in lesser time and more convenience
Prepare time – 5-7 minutes
Cooking time – 10 minutes
Course – Main
Cuisine – Indian (Punjab)
Type – Desi Sabzi
Author – Bharti Dhawan
INGREDIENTS REQUIRED TO MAKE AMRITSARI VADI-ALOO MATAR KI SABZI
• Amritsari vadi – 4-5 nos (broken into medium-sized chunks)
• Aloo/Potatoes – 3-4 nos (peeled and cubed)
• Matar/Peas – 1 cup
• Onion (grated or finely chopped) – 1 big
• Tomatoes (grated or finely chopped) – 3-4
• Salt, turmeric powder, red chilly powder, coriander powder and garam masala – 2 tsp each or to taste
• Ginger-garlic paste – 2 tsp
• Water for gravy – 2 cups or as required
• Cooking oil(any type) – 2 tbsp
HOW TO MAKE THE SABZI
1- Take a pressure cooker and add oil. When heated add grated onions and ginger-garlic paste
2- Cook(bhunow) this paste and add chunks of Amritsari vadi. Roast them with onions until they change their colour to brown
3- Add salt and all the powdered spices. Roast the masala for a few seconds and add little water to avoid burning the masala
4- Add tomato puree and cook the masala until the oil comes out
5- Add cubed potatoes and peas. Coat them with the masala.
6- Next, add required water for the gravy and close the lid
7- Cook the sabzi until 4-5 whistles. Switch off the flame and let the cooker cool down completely. Add some coriander leaves to finish. Serve the sabzi with roti or Choor-Choor Ajwain Parantha and refreshing MOONGRE KA RAITA
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