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Aloo Wadi Recipe

Aloo Wadi is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 2 big wadis
  • 5 to 6 tbsp - oil
  • 4 medium sized Onions (finely chopped)
  • 4 medium sized Potatoes (cut into quarters)
  • 2 medium sized Brinjals (peeled and cut length wise into thick slices)
  • 4 Tomatoes (finely chopped)
  • 1 Ginger (crushed)
  • 1 tsp - Cumin seeds
  • 2.5 tsp - coriander powder
  • 1.5 tsp - Red Chilli powder
  • ½ tsp - Turmeric powder
  • sufficient water to make the gravy
  • salt to taste
  • To Garnish:
  • 2 tbsp - finely chopped Coriander leaves
  • How to Make Aloo Wadi:

    1. Cut the potatoes, brinjals and keep soaked in water.
    2. In a pressure cooker lightly heat oil.
    3. Add the wadis and fry on a low flame till golden.
    4. Remove and keep aside.
    5. In the same oil add cumin seeds.
    6. When the seeds splutter add onions.
    7. Saute on a low flame till the onions are golden.
    8. Add tomatoes and ginger and cook on a low flame till the tomatoes are soft.
    9. Add coriander powder, red chilli powder, turmeric powder and salt.
    10. Saute on a medium flame till oil separates. Remove from gas.
    11. Blend the onion-tomato mixture with a hand blender.
    12. Add the potatoes and brinjals to the onion-tomato mixture and continue cooking.
    13. Saute on a low flame for 8 to 10 minutes.
    14. Add the kept aside wadis and mix well.
    15. Add sufficient water to make slightly thick gravy.
    16. Close the lid of the cooker and cook on a medium flame till 2 whistles.
    17. Cool completely and open the pressure cooker.
    18. Garnish with coriander leaves.
    19. Serve hot with steamed rice/ rotis and onion kachumbar.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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