Aloo Wadi

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 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

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