Spicy Potato and Lentil Dumpling Curry (Aloo Urad Dal Vadi Ki Sabzi)
40 minutes
1217 reads
About Spicy Potato and Lentil Dumpling Curry (Aloo Urad Dal Vadi Ki Sabzi)
Imagine sinking your teeth into crispy lentil dumplings swimming in a rich and aromatic Indian curry. This Spicy Potato and Lentil Dumpling Curry (Aloo Urad Dal Vadi Ki Sabzi) is a flavor explosion that will warm you from the inside out.Tender potatoes and flavorful urad dal vadis simmer in a luscious gravy made with onions, tomatoes, ginger, and a symphony of warming spices. It's a hearty and comforting dish that's perfect for any occasion.Serve this culinary delight with fluffy rice or warm roti for a truly satisfying meal. The unique texture and deep flavor of the lentil dumplings make this curry an unforgettable experience.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Lentil Dumplings
- 50 gm Urad Dal Vadi
Produce
- 4 medium Potatoes
- 2 Tomatoes finely chopped
- 1 tbsp Coriander Leaves chopped
Aromatics and Spices
- 1 1/2 tbsp Onion Paste
- 1 tsp Ginger chopped
- 2 tsp Chili Powder or to taste, red
- 1 tsp Turmeric Powder
- 1 tbsp Coriander ground
- 1/2 tsp Garam Masala
- 1-2 tsp Salt or to taste
Oil
- 2 tbsp Oil
Instructions
- Peel and dice the potatoes. Submerge them in water to prevent browning. This also helps remove excess starch.
- Heat 1 tablespoon of oil in a pan or pressure cooker over medium heat. Fry the urad dal vadis until golden brown and crispy. Set aside.
- Add the remaining oil to the same pan. Sauté the chopped ginger until fragrant.
- Add the onion paste and sauté until softened and lightly golden. This builds a flavor base for the curry.
- Add the turmeric powder, red chili powder, ground coriander, and salt. Fry the spices for a minute until fragrant. This blooms the spices and enhances their flavor.
- Add the chopped tomatoes and cook until they soften and release their juices.
- Add 1/4 cup of water to the pan. Simmer the mixture until the oil starts to separate from the masala. This indicates that the spices are cooked through and the flavors have melded.
- Add the diced potatoes and fried vadis to the pan. Stir gently to combine.
- Add 2 cups of water to the pan. Bring the mixture to a simmer, then cover and cook over low heat for 10 minutes, or until the potatoes are tender.
- Stir in the garam masala. This adds a final layer of aromatic complexity.
- Garnish with fresh coriander leaves.
- Serve hot with rice, chapatis, or naan. A side of onion salad complements the rich flavors of the curry.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts. The bone adds depth and the dark meat stays moist during cooking.
- Don't overcrowd the pan when browning the chicken. Work in batches to ensure each piece gets a nice sear, which develops flavor and texture.
- Adjust the spice level to your preference. If you like it spicier, add more cayenne pepper or a pinch of red pepper flakes.
Storage Instructions
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if needed to thin the sauce.
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Recipe Nutrition
Calories: 286kcalCarbohydrates: 48gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 615mgPotassium: 1098mgFiber: 9gSugar: 3gVitamin A: 831IUVitamin C: 52mgCalcium: 53mgIron: 3mg
Hem Lata Srivastava
Articles: 200
5 Comments
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I’m excited to make this at home!
Looks so yummy! Excited to make it.
Looks so incredible! Thank you for sharing.
This looks so inviting! Thank you.
What a delicious recipe! Thanks for posting.