Description
Medium Masala Warian
Special Amritsari Mahajan Store’s Medium Masala Warian is made up of dough prepared from a paste of ground urad daal seasoned with black pepper, salt, hing, red chiles, coriander seeds, cumin seeds, dry ginger, cloves, and nutmeg added to it.
The paste is shaped by hand into half-round 5 cm balls and spread out on a sheet for sun drying.
Dried warian are cracked into bite-sized pieces and added to curries and vegetable dishes, giving them a smoky and piquant taste.
Recipe for Making Aloo And Wari Sabzi Using Medium Masala Wari:
Ingredients
- Mahajan Store’s Special Medium Masala Wadi 100 grams
- Potato 4 medium
- Onion, roughly chopped 2 medium
- Ginger, roughly chopped into 2 1/2 inch pieces
- Oil 3 tablespoons
- Cumin seeds 1/2 teaspoon
- Tomato puree 2 large
- Coriander powder 2 teaspoons
- Salt to taste
- 1/2 tsp Mahajan Store’s Kashmiri-Lal-Mirch
- 1/4 tsp Mahajan Store’s garam masala
- Fresh coriander leaves, chopped 1 tablespoon
Method
Step 1
Break the Mahajan sStore’sSpecial Medium Masala Wadi into small pieces. Peel and quarter the potatoes vertically. Grind the onions and ginger to a fine paste.
Step 2
Heat the oil in a pressure cooker and add the cumin seeds.
When they begin to change colour, then add grated onion-ginger and put the paste in a pan, saut. for three minutes.
Step 3
Crush and add the nuggets, and continue to sauté for five minutes, sprinkling a little water whenever the mixture turns a little dry.
Step 4
Add the tomato puree and ssautétill the oil surfaces.
Add the 1/2 tsp Mahajan Store’s Kashmiri-Lal-Mirch, 1/4 tsp Mahajan Store’s garam masala, and salt, and mix well.
Add potatoes and sauté for two minutes.
Step 5
Open the lid when the pressure has reduced completely.
Sprinkle our special Garam Masala powder and fresh coriander, and serve hot.
Break the Mahajan sStore’sSpecial Medium Masala Wadi into small pieces. Peel and quarter the potatoes vertically. Grind the onions and ginger to a fine paste.
Step 2
Heat the oil in a pressure cooker and add the cumin seeds.
When they begin to change colour, then add grated onion-ginger and put the paste in a pan, saut. for three minutes.
Step 3
Crush and add the nuggets, and continue to sauté for five minutes, sprinkling a little water whenever the mixture turns a little dry.
Step 4
Add the tomato puree and ssautétill the oil surfaces.
Add the 1/2 tsp Mahajan Store’s Kashmiri-Lal-Mirch, 1/4 tsp Mahajan Store’s garam masala, and salt, and mix well.
Add potatoes and sauté for two minutes.
Step 5
Open the lid when the pressure has reduced completely.
Sprinkle our special Garam Masala powder and fresh coriander, and serve hot.
How to store Warian:
- Store in a cool and dry place.
- Valid 1.5yrs
- Always tie the rest of the packet with a rubber band or in an airtight container.
- You can also fry first and store. Also, don’t forget to have a look at our other Warian Collection.
