Kashmiri Wadi Curry Recipe

Recipe By Slurrp

Kashmiri Wadi Curry is a traditional vegetarian dish from the Kashmiri cuisine. It is made with dried sun-dried dumplings called Wadi, which are made from lentils and spices. The curry is rich and flavorful, with a combination of aromatic spices and tangy yogurt. It is a perfect dish for a hearty meal and is often served with steamed rice or roti.

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1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
Kashmiri Wadi Curry
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ingredients serve

Ingredients for Kashmiri Wadi Curry Recipe

  • 5.50
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin Seeds
  • 1.25 Ves
  • 1/2 inch Cinnamon Stick
  • 1.25 En Cardamom Pods
  • 1/2 Large Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 cup Tomato Puree
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 cup Yogurt
  • 1 cup Water
  • As required Salt To Taste
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Kashmiri Wadi Curry Recipe

Cooking Directions

  • STEP 1.Soak the Wadi in water for 15-20 minutes to soften them.
  • STEP 2.Heat oil in a pan and fry the soaked Wadi until they turn golden brown. Remove and keep aside.
  • STEP 3.In the same pan, add cumin seeds, cloves, cinnamon, and cardamom. Saute until fragrant.
  • STEP 4.Add chopped onions and cook until they turn golden brown.
  • STEP 5.Add ginger-garlic paste and saute for a minute.
  • STEP 6.Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates.
  • STEP 7.Whisk the yogurt and add it to the pan. Cook for a few minutes.
  • STEP 8.Add water and salt. Bring the curry to a boil.
  • STEP 9.Add the fried Wadi and simmer for 10-15 minutes until the curry thickens.
  • STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Soaking the Wadi helps in softening them and reduces the cooking time.
  • Frying the Wadi before adding them to the curry adds a nice texture and flavor.
  • Adjust the spice levels according to your preference.
  • You can also add vegetables like peas or potatoes to make the curry more wholesome.

Storage and Serving

  • Kashmiri Wadi Curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry before serving and adjust the consistency with water if needed.
  • Serve the curry hot with steamed rice or roti for a delicious meal.
Nutrition
value
200
calories per serving
3 g Fat11 g Protein29 g Carbs21 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    11g
  • Carbs
    29g
  • Fiber
    21g

MacroNutrients

  • Carbs
    29g
  • Protein
    11g
  • Fiber
    21g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    176mg
  • Iron
    7mg
  • Vitamin A
    7177mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    133mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    96mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    155mg
  • Manganese
    2mg
  • Phosphorus
    206mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp