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Wadi Aloo Recipe

Wadi Aloo is a popular Indian Curries
Author :
On :
Tuesday, 28 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 4 medium sized Onions (finely chopped)
  • 4 to 5 medium sized Tomatoes (finely chopped)
  • 4 to 5 medium sized Potatoes
  • 2 medium sized black Brinjals
  • 2 wadis (amritsari )
  • 1 tsp - Red Chilli powder
  • 2.5 tsp - coriander powder
  • ½ tsp - Turmeric powder
  • 3 cups - water to cook
  • 2 tbsp - finely chopped Coriander leaves (to garnish)
  • salt to taste
  • 5 tbsp - oil
  • How to Make Wadi Aloo:

    1. Peel the potatoes and the brinjals.
    2. Cut each potato into halves.
    3. Make thick vertical slices of the brinjals.
    4. Keep the potatoes and the brinjals soaked in water, so that they do not turn black.
    5. Heat oil in a pressure pan.
    6. Saute the onions and the wadis together.
    7. Saute till the onions and the wadis are golden in colour.
    8. Remove the wadis from the onions and keep aside.
    9. Add tomatoes to the onions and saute for 8 to 10 minutes on a low flame.
    10. Add red chilli powder, coriander powder, turmeric powder and salt.
    11. saute on a low flame till oil separates.
    12. Add little water if you feel the tomatoes are sticking to the bottom of the pan.
    13. Remove the brinjals and potatoes from water and add it to the tomato gravy. Mix well.
    14. Saute on a low flame for 8-10 minutes till the vegetables are well mixed with the gravy.
    15. Add the kept aside fried wadis and mix well. Add water. Pressure cook till 2 whistles on a medium flame.
    16. Garnish with finely chopped coriander leaves and serve hot with haldi wale chawal or steamed rice and onion kachumbar.


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