Salna

Ingredients

GRIND TO PASTE

• 3 - Cloves

• 1 - Cardamom

• 1 inch - Cinnamon stick

• 1/2 tsp - Cumin seeds

• 1 tsp - Fennel seeds

• 1 tsp - Poppy seeds

• 3 - Green chilies

• 2 tbsp - Fried gram or Cashews

• 1/3 cup - Grated coconut

OTHER INGREDIENTS

• 1 - Star anise

• 1 - Bay leaf

• 1 - Stone flower

• 1/2 tsp - Cumin seeds

• 1 - Onion (med)

• 10 to 15 - Mint leaves

• 1 tbsp - Ginger garlic paste

• 2 - Tomatoes

• 1/5 cups - Mixed veggies (Carrot, Beans, Potato and Peas)

• 1/2 tsp - Turmeric powder

• 1 tsp - Red chili powder

• 1 tsp - Garam masala powder

• 2 tbsp - Yogurt

• 1 tbsp - Kasoori methi

• 1 tbsp - Brown sugar

Directions -

• Grind ingredients to smooth paste and keep aside.

• Turn on saute mode. Heat oil add star anise, bay leaf, stone flower and cumin seeds. Let it splutter.

• Add onions and let it turn transparent.

• Add tomatoes and cook until they become mushy.

• Add mint leaves and ginger garlic paste. Saute till raw smell goes.

• Add veggies, turmeric powder, red chili powder, garam masala powder, and salt. Saute for 4 to5 mins.

• Add ground paste and saute for 2 to 3 mins. Add 1.5 cups of water.

• Add yogurt, Kasoori methi and sugar and mix well.

• Cook on high pressure for 6 mins and QPR.