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Salna recipe

Salna recipe a perfect hotel style salna made using onion tomato base, coconut and dry spices. Salna is generally served with parotta.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings3
AuthorSharmilee J

Ingredients

To saute and grind:

  • 5 nos small onion
  • 1 no green chilli
  • one 1 inch ginger
  • 2 nos garlic
  • 1/2 tsp poppy seeds
  • 5 nos whoole cashews
  • 1/4 tsp jeera
  • 1/4 tsp pepper
  • 2 nos cardamom
  • 2 nos nos cloves
  • one 1 inch cinnamon
  • 1/2 tsp fennel seeds
  • 1 tbsp fried gram dal
  • 1/2 cup coconut

To temper:

  • 1 tbsp gingelly oil
  • 1 tsp stone flower
  • 1 no star anise
  • 1/2 tsp fennel seeds
  • 1 no no green chilli
  • 1 no bayleaf
  • few curry leaves

For oil float:

Instructions

  • To begin with : get ready with the spices and other ingredients to be grinded.
  • Add all the ingredients listed above , dry roast it for 2 mins until nice aroma comes.
  • Finally add fried gram dal, coconut give a quick saute and switch off. Cool down.
  • After cooling, grind it along with little water.
  • Grind it to a semi fine paste like this. Set aside.
  • To a kadai : heat oil, temper the ingredients listed under 'to temper'. Let it splutter.
  • Add onion, ginger garlic paste and required salt.
  • Saute until golden.
  • Add tomatoes saute well.
  • Cook covered until mushy, also raw smell should not be there.
  • Add all the spices powders namely red chilli powder,coriander powder, cumin powder and garam masala powders. Spices make plain salna more flavored.
  • Give a quick saute, do not burn the spice powders.
  • Add 1 cup water , mix well and let it boil for few mins.
  • Add coconut paste along with mixer rinsed water and mix well.
  • Make the gravy thin as we are going to boil it for sometime. Boil well.
  • Boil until oil seperates like shown here. Finally garnish the plain salna with coriander leaves.
  • Now the trick to get the exact hotel style look : Heat oil in a kadai - add kashmiri red chilli powder, mix well let it bubble for few seconds,Switch off. Do not cook for more time otherwise the spice mix will turn to darker shade.
  • Add the oil mix to the gravy on top. Slightly mix it. Boil for 2 mins, close and keep.
  • Look at the oil floating on top.
  • And finally hotel style empty salna ready.
  • Plain Salna ready. Serve with parotta or chapathi and enjoy!

Notes

  • Make sure not to burn the spice powders, so once you add them just saute for few seconds and proceed to next step.
  • The dry spices measure is very important to get a balanced flavourful salna so stick to the recipe.
  • If you don't want much oil to float on top as served in hotels, then skip steps 17,18 and proceed accordingly.
  • I love salna with parotta however chapathi is not a bad combo, you can pair it with it too.
  • In addition you can add any vegetable or meat of your choice to this recipe.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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