Aloo Vadi Recipe: Savory Spiced Potato and Lentil Curry
40 minutes
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About Aloo Vadi Recipe: Savory Spiced Potato and Lentil Curry
Aloo Vadi, a beloved North Indian vegetarian dish, tantalizes taste buds with its delightful blend of potatoes and crispy lentil fritters (vadis). This recipe unveils the secrets to creating this savory and spicy culinary masterpiece, perfect for a comforting weeknight meal or a special occasion.Imagine the satisfying crunch of the vadis mingling with the soft potatoes in a rich, aromatic gravy. The spices dance on your tongue, creating a symphony of flavor that will leave you wanting more. This easy-to-follow recipe brings the vibrant tastes of India right to your kitchen.Get ready to impress your family and friends with this authentic Aloo Vadi recipe. It's a guaranteed crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
- 100 gm Gram black, vadi
- 2 Potato medium size
- 1/1/2 tbsp Onion paste
- 1 tsp Ginger chopped
- Salt as per taste
- 2 Tomato finely chopped
- 2 tsp Chili Powder or to taste, red
- 1 tsp Turmeric Powder
- 1 tbsp Coriander
- 1/2 tsp Garam Masala powder
- 1 tbsp Coriander chopped
- 2 tbsp Oil +1 tbsp extra
Instructions
Prepare the Vadis
- Soak urad dal in water for at least 4 hours or overnight. Drain and grind into a smooth batter. Add salt and red chili powder. Heat 1 tbsp oil in a pan. Drop spoonfuls of batter into the hot oil and shallow fry until golden brown and crispy. Remove and set aside.
Make the Curry
- Heat 2 tbsp oil in a pan or pot. Add chopped ginger and sauté briefly. Add the onion paste and sauté until translucent and fragrant.
- Add turmeric powder, red chili powder, coriander powder, and salt. Sauté for a minute until fragrant.
- Add chopped tomatoes and cook until softened. Add about 1/2 cup of water and simmer until the oil separates from the masala.
- Add the diced potatoes and the fried vadis to the masala. Stir well and cook for 2 minutes.
- Pour in 2 cups of water, bring to a simmer, cover and cook for 10 minutes or until the potatoes are tender.
- Stir in garam masala and garnish with chopped coriander leaves.
- Serve hot with rice, roti, or naan.
Recipe Notes
Expert Tips for the Best Aloo Vadi:
- For extra crispy vadis, allow the batter to ferment for a few hours after grinding. This will give them a lighter texture.
- Don't overcrowd the pan when frying the vadis; fry in batches to ensure even browning.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more if needed.
- If the curry becomes too thick, add a little more water to reach your desired consistency.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 35gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 28mgPotassium: 648mgFiber: 9gSugar: 3gVitamin A: 819IUVitamin C: 31mgCalcium: 48mgIron: 3mg
Hem Lata Srivastava
Articles: 200
5 Comments
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What a delicious recipe! Thanks for posting.
Such a tasty dish! Thanks for the recipe.
Such a tempting dish! Thank you.
Lovely traditional recipe, I remember my Grandma making the vadis at home and then wait for 10 days for it to dry in sun. Miss those days.
Such a beautiful dish! Can’t wait to try it.