Description
Medium Masala Warian
Special Amritsari Mahajan Store’s Medium Masala Warian made up of dough prepared from a paste of grounded urad daal seasoned with black pepper, salt, hing, red chiles, coriander seeds, cumin seeds, dry ginger, cloves, nutmeg added to it.
The paste is shaped by hands 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 it a smoky and piquant taste.
Recipe Of Making Aloo And Wari Sabzi Using Medium Masala Warian:
Ingredients
- Mahajan store’s Special Medium Masala Wadi 100 grams
- Potato 4 medium
- Onion roughly chopped 2 medium
- Ginger roughly chopped 2 1/2 inch pieces
- Oil 3 tablespoons
- Cumin seeds 1/2 teaspoon
- Tomato pureed 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 Mahajan store’s Special 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 saut. for five minutes, sprinkling a little water whenever the mixture turns a little dry.
Step 4
Add the tomato puree and saut till 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 saut 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 packet with a rubber band or in airtight containers.
- You can also fry first and store. Also, don’t forget to have a look at our other. warian collection.