Aloo Wadi Sabzi

Break the Amritsari wadis into small uniform pieces using a pestle.

Heat a portion of oil in a cauldron and fry the wadi pieces until they turn deep brown.

The frying of wadis is mandatory to achieve the traditional earthy and smoky aroma.

In the same cauldron, temper with cumin seeds and sauté the chopped onions until they are translucent.

Add the ginger-garlic-chili paste and pureed tomatoes; cook until the oil is separated.

Mix the cubed potatoes, turmeric, and salt; stir thoroughly into the concentrated savory base.

Add 3 cups of water and the fried wadi pieces to the pot; bring to a rolling boil over a high flame.

Lower the heat and cover with a lid; simmer for 15 minutes until the wadis are soft.

The slow cooking of wadis is mandatory to ensure they absorb the spices and juices.

Garnish with fresh coriander and serve the Aloo Wadi Sabzi hot with a dollop of butter.