They are made from healthy ingredients – sesame seeds, peanuts, yogurt and coconut. It is light spiced, creamy and tangy!
This dish involves a lot more of ingredients than an average dish. But it is worth doing and tasting it. Making a Salan is not the quickest thing you can do and it does involve a lot more ingredients than the average dish. But trust me when I say, it’s worth it. I have made many a times and it has never failed. when it comes to parties, there are lot of vegetarian and vegan recipes, so it is a perfect dinner recipes.
Salan means gravy here and I have used mushrooms here. You can also do them with capsicum, potatoes or mixed veggies. It tastes great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. After a long time, posting a recipe just after making them, this means it was really good and I have some time.
I am a vegetarian and I love paneer & mushrooms. I cook mushrooms at least twice a week. I have a collection of my favorite mushroom recipes. Few I would mention are Paneer Mushroom bell pepper gravy, Garlic Creamy mushroom spaghetti and mushroom cutlets
- To roast & grind:
- • Peanuts –2 tbsp
- • Sesame seeds – 1 tbsp
- • Coconut – 1 tbsp
- • Fennel – 1 tsp
- • Cumin seeds – 1 tsp
- • Red chilli – 2 broken
- • Pepper balls – ½ tsp
For gravy: - • Mushrooms – 10-12, sliced or chopped into 4
- • Oil – 1 tbsp
- • Cumin seeds – 1 tsp
- • Fenugreek – 1 tsp
- • Curry leaves – 6-8 leaves
- • Green Chillies – 1, slit
- • Hing - a pinch
- • Onions – 1 large, sliced, 1 cup
- • Tomatoes – ½ cup, chopped
- • Salt – as needed
- • Turmeric – 1 tsp
- • Ginger garlic paste – ½ tbsp. or finely chopped garlic – 5, ginger – 1 inch
- • Red chilli powder – ½ tsp
- • Coriander powder – ½ tbsp
- • Mint – 1 tbsp, chopped finely
- • Coriander – 1 tbsp, chopped finely
- • Yogurt – 2 tbsp beaten
- • Dry roasts the ingredients under “to roast & grind” in a medium flame without coconut. When the peanuts are roasted, add the coconut and blend them with little water into a fine paste.
- • Now add the oil in the pan and when the oil is hot, add fenugreek seeds and cumin seeds.
- • Now add the curry leaves, onions, green chillies, ginger, garlic, hing and little salt. Cook the onions till they are golden brown, add tomatoes and turmeric, wait till they get sautéed well.
- • Add the blended mixture, red chilli powder, chopped mint, coriander and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for 8-9 minutes in medium to low flame. Stir in between till the oil oozes out nicely.
- • add the mushrooms, beaten yogurt and simmer for another 8 minutes. When it oozes out oil again, mix well and garnish with coriander
2. If you think, this might be spicy for you, cut down the red chillies when roasting.
Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.
