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Kashmiri Wadi Curry, Badi Curry
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Kashmiri Badi (Wadi) Curry

Prep Time10 mins
Cook Time1 hr 15 mins


  • 1 cup Punjabi wadi
  • 4 tablespoons mustard oil
  • 1 cup thinly sliced onion
  • 1 1/2 tablespoons grated ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup finely chopped fenugreek leaves methi
  • 2 chopped tomatoes
  • 1 potato peeled and cut into thick slices
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 6 curry leaves


  • Break up wadi into small pieces. Heat mustard oil in a large skillet or wok. Add wadi and fry until they are browned, about 2 minutes. Remove with a slotted spoon and set aside.
  • In the same skillet, add onion and ginger. Fry on low heat for about 10 minutes, until golden. Add cumin, coriander, turmeric and cayenne. Mix to combine. Add fenugreek and tomatoes. Mix well and cook for about 10 minutes, until tomatoes are very soft and mushy.
  • Add wadi, potatoes and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30 minutes. At this point, most of the water will have evaporated.
  • Add remaining water and cilantro. Stir to combine. Let it rest for 15 minutes.
  • Add salt and curry leaves. Stir to combine. Leave for 5 minutes for the curry leaves to infuse. Reheat for 5 minutes.


includes 15 minutes of resting time
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