Ingredients
For masala paste:
Oil - 1 tbsp
Onion - 4 no small
Garlic - 3 - clove
Ginger - 1 inch sliced
Coriander seeds - 1 tbsp
Cumin - 1 tsp
Poppy seeds - 1 tsp
Fennel - 1 tsp
Clove - 4
Cardamom - 2 pods
Cinnamon - 1 inch
Coconut - ¼ cup chopped
Water - ½ cup
For curry:
Oil - 2 tbsp
Cinnamon - ½ inch
Cloves - 3
Cardamom -1- pod
Fennel - ½ tsp
Onion - 1 sliced
Turmeric - ½ tsp
Chilli powder - 1 tsp
Tomato – 2 sliced
Coriander - 2 tbsp chopped
Mint ¬- 2 tbsp -chopped
Water - 3 cup
Salt - ½ tbsp -
Curry leaves - handful
Coriander - 2 tbsp finely chopped
Steps
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add oil to the inner cooking pot and let it heat a bit. Add small onion, garlic, ginger and Saute. Then Add coriander seeds, cumin, poppy seeds, fennel, clove, cardamom and cinnamon. Saute until the spices turn aromatic.
- Now add ¼ cup coconut and continue to saute. Once done, press cancel.
- Cool the mixture and then transfer it to a blender. Add ½ cup water and blend it to a smooth paste. Keep aside.
- Clean the Robocook pot and press sauté button. Add oil to the inner cooking pot and let it heat a bit. Add cinnamon, cloves, cardamom, fennel and mix well.
- Add onion. Sauté until onion shrinks. Quickly add turmeric, chilli powder and continue to saute. Further Add tomatoes, coriander and mint. Saute until the tomatoes turn soft and mushy.
- Now, Add the prepared masala paste and cook until the oil separates. Add 3 cup of water, tsp salt, few curry leaves and Mix well. Cover cook for 20 minutes or until the flavour is absorbed well-separating oil.
- Finally, add 2 tbsp coriander. Stir and switch to keep warm or off mode.
- Salna is ready to serve with parotta, chapathi or dosa.