Sunday, 20 September 2015
Alu Wadian #sikandalouscuisine
A dear friend sent me these divine Wadian from Amritsar , they were so bursting with flavors that the moment I opened the packet my kitchen came alive with their delicious warm and spicy aroma.I have to get the Amratsari way of making these , I took my tried and tested Punjabi route and the dish was delicious.
6 Wadian - break and fry them in oil , strain and set aside. This oil will be beautifully infused with their wonderful spicy flavors , so use it for the dish.
500 Grams Potatoes Peeled and cubed.
3 Onions - Slice , fry till light brown , strain and make paste.
3 Tomatoes - Pureed .
1 Heaped Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Heaped Teaspoon Jeera.
2 Teaspoons Dhania Powder.
2 Teaspoons Kashmiri Mirch ( More for color , these wadiyan were spicy ).
1 Teaspoon Chili Powder.
1/2 Teaspoon Haldi.
1/4Th Teaspoon Hing.
5-7 Green Peppercorns
1 Tej Putta.
1 Teaspoon Garam Masala
Reheat the oil wadian were fried in , add jeera , cinnamon , tej putta , and cardamons , fry 30-40 seconds till aromatic.Now add ginger paste ( not garlic ) cook another minute and then tip in tomato puree , hing , haldi , dhania powder chili powders , when oil separates, add onion paste and some salt.Keep salt low till you get the final flavors after cooking wadian in the gravy.
Now tip in potatoes and fried wadian , cook 5-7 minutes in the masala , add desired amount of water depending on the gravy you want along with the garlic paste .I cooked this covered till potatoes were done while wadians continued to infuse the gravy with their masalas , then added garam masala and shut off the heat , allowed the dish to rest for a few minuets and flavors to settle , then adjusted salt .
This is one of the most heavenly wadian dish I have eaten , no doubt due to the superior quality of wadian I received.Finger licking good !