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Being a cusp of North Indian and East Indian my family has happily adapted food culture from both ends. My inclination towards eastern food culture is prominent through my posts but I’m equally addicted to North Indian food. ALOO MATAR WADIYAN/BADIYAN being one of them. The spiciness, the color, the texture all together makes this recipe extremely special during Winters or Monsoon. Whether here has taken a dip from past 2 days. We are witnessing tremendous rainfall with thunder storm and dark clouds. You may say it’s the right time to devour this amazingly delicious ALOO MATAR WADIYAN with hot phulkas and plain steamed rice. Now coming to the types of WADIYAN, so there are many available options in stores, also you can use the home made ones which I prefer personally.
Urad Dal Wadi : made with White Lentils and spices.
Moong Dal Wadi : made with Split Pink Lentils and spices.
Kulthi Wadi : made with Horse Gram Lentils and spices.
Soya Wadi : made with soya bean and spices
Also, Amritsari wadiyan, Mangodi, Mangodi Masala, Rajasthani Batan, Multani Wadi, Dry Soya Chaap, Urad Batan are some famous Wadis from various regions in India.
To make this hot and spicy Aloo Matar Wadiyan first heat oil in a wok and gently fry the wadis till golden and transfer in a bowl. Keep aside. In the same oil, add dry red chilies, cumin and mustard seeds, asafoetida and wait until they splutter. Add finely chopped onions and fry until they turn translucent. Now add ginger garlic paste and saute until raw smell goes off. Add turmeric, coriander powder, red chili powder, cumin powder and fry the masala until oil starts leaving sides. (Do not over fry or burn the masala). Add in the chopped tomatoes, mix well and cook until they are soft and mushy. Take peas and chopped potatoes and add into the masala, mix well and fry for another 5 mins. Now add water to make gravy. Initially keep the curry a bit thin because later the Wadis will absorb it and make it thick. Adjust salt as per taste and give it a boil. Now add fried wadis to the curry, simmer the gas, close lid and cook until potatoes are soft. Turn off the heat, sprinkle garam masala powder and add freshly chopped coriander. Serve hot with chapatis or rice.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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- 10-12 Urad Dal Wadi
- 4 Tbsp mustard oil Or Refined oil
- 1 Medium Onion Finely chopped
- 1 Tbsp Ginger Garlic Paste
- 2 Dry Red Chili
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Cumin seeds
- 1/4 Tsp Asafoetida / Hing
- 1 Big Tomato Roughly chopped
- 1-2 Chopped Green Chili
- 1/2 Cup Green Peas Fresh or Frozen
- 1 Big Potato Cut into small cubes
- 1 Tsp Haldi/ Turmeric powder
- 1 Tsp Red Chili Powder Adjustable as per spice level
- 1 Tbsp Coriander Powder
- 1 Tsp Roasted Cumun powder
- 1 Tsp Garam Masala Powder
- salt To taste
- Fresh coriander leaves Chopped (for garnish)
Ingredients
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|
- Heat oil in a wok and gently fry the wadis till golden and transfer in a bowl. Keep aside.
- In the same oil, add dry red chilies, cumin and mustard seeds, asafoetida and wait until they splutter.
- Add finely chopped onions and fry until they turn translucent.
- Now add ginger garlic paste and saute until raw smell goes off.
- Add turmeric, coriander powder, red chili powder, cumin powder and fry the masala until oil starts leaving sides. (Do not over fry or burn the masala)
- Add in the chopped tomatoes, mix well and cook until they are soft and mushy.
- Take peas and chopped potatoes and add into the masala, mix well and fry for another 5 mins.
- Now add water to make gravy. Initially keep the curry a bit thin because later the Wadis will absorb it and make it thick.
- Adjust salt as per taste and give it a boil. Now add fried wadis to the curry, simmer the gas, close lid and cook until potatoes are soft.
- Turn off the heat, sprinkle garam masala powder and add freshly chopped coriander.
- Serve hot with chapatis or rice.
You can use any of your favorite Wadi to make this recipe. The method and other ingredients shall be same. And if you try this recipe what I made then please do leave a comment below. I'd love to hear back from you. Until then, stay home and be safe.
Love : Shaheen
