Monday, July 2, 2007

Aloo Gobi (Potatoes and Cauliflower) with Wadis

John Grisham as we all know usually writes thrillers with lawyers, but his latest book "The Innocent Man" is also about lawyers and Court room drama but this time he is not writing fiction but a real story about what happened in a small rural town in Middle America. I read the book in one sitting not because it was that interesting but because it was scary. To imagine in America, where the law is built with so many safeguards and checks and balances it was almost like childs play for an overzealous prosecutor and a few cops to send innocent people to death row. What has this got to to do with Aloo Gobi? Well ...

Doesn't Aloo Gobi and Rotis make a terrific combination? Since my first Wadi dish, Wadis have also become a favorite, hence adding Wadis to Cauliflower and Potatoes happened sooner than later! The dish turned out be lot tastier than I had expected. Added jaggery because the dish was a little spicy, and the jaggery made the dish tangy with a slight sweet taste.

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1. 4-5 Wadis crushed
2. 10 Baby Potatoes cut in four
3. 1 Cauliflower
4. 1/2 Red Onion Chopped
5. 2 Tomatoes chopped
6. 3 garlic cloves chopped
7. ¼ inch ginger grated
8. 1/4 Cup Tamarind pulp
9. 1/2 tbsp Corriander powder
10. 1 tsp Cumin powder
11. 1/2 tbsp chilli powder or Sambhar Powder
12. 1 Tbsp Jaggery
13. Oil

1. In a pan heat oil, add the Wadis and fry till they turn brown and
2. Add the onions and saute till they are translucent
3. Add the garlic and ginger and saute for a few more minutes
4. Add the tomatoes and saute for a few more minutes
5. Add all the powders and mix well
6. Add the Potatoes and saute for a minute or two.
7. Add a tbsp of the tamarind pulp and cook for a few minutes, keep adding the tamarind pulp little by little as the potatoes dry out.
8. When the potatoes are 1/2 cooked add the cauliflower and the rest of the tamrind pulp, and a half cup of water and salt.
9. Cover and cook till the cauliflower and potatoes are cooked through.
10. Remove the lid add the sugar and saute till all the liquid has evaporated.

Serve with rotis.


  1. looks interesting with Wadis. What wadis did you use??? the dish looks yummy. i am interested in the wadis.

  2. i have a packet of wadis and have no idea how to use it. thanks for the recipe.

  3. If that is not the best looking fusion dish I came across! Punjabi wadis with tamarind, sambar powder, and jaggery - the balance of hot and spicy with sour and sweet! Well, I just may have to do something on these lines to find out...

  4. Roopa they are Urad dal based Masala Wadis. The box I bought them in said Masala Bari.

    Bee come on, give it a try quick.

    Anita, thanks and you get a lot of credit! you were the inspiration. The adddition of jaggery and tamarind did give it that varied taste. My daughter loves dishes where she can taste the sweetness but always picks out the whole peppercorns.

  5. I have a box of something similar, I think -- mine says "wadas" and they're quite small, but they're made of urad dal. Looks like a delicious meal! :)

  6. I am a fan of Grisham's novels. Will read this one!

  7. This is looking do good....Love it...

  8. OMG its mouth watering....
    thanks for sharing.

  9. now that sure is fusion food, looks yum!

  10. yummm... i have got bix bottle of wadis and never cooked anything yet:) when i brought it for the first time, i thought its for deep frying;) is there any other dish where u can add wadis ISG? will try aloo-gobi with wadis and let u know hw it turns.

  11. Indo,Law safeguards better if you are President's friend!!:D
    Cool recipe.I love Punjabi wadis too,got a packet and yet to cook with it.I love Moongodis too.Looks yummy!
    I posted a little late today! Happy 4th.Enjoy:))

  12. Sia, you are not alone, my brother thought it was deep frying and realized it was for cooking only after I told him.

    You can add these to eggplants and bell peppers. I have not tried with eggplants yet but with bell peppers too they tasted great.

    Let me know how the Aloo Gobi dish turns out.

  13. Cynthia Wadis a speciality from Punjab are ground lentils with spices red chillies, peppercorns and dried in the sun. Anita explains it all here
    Of Wadis and Papads


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