Hotel Style Salna

Ingredients:

Peas – ½ cup soaked overnight & boiled

Onion – 1

Tomato – 2

Green chilli – 1 or 2

Mint leaves – ½ cup

Coriander leaves – ½ cup

Red chilli powder – 2 spns

Turmeric powder – ½ spn

Coriander powder – 1 tbl spn

Fennel powder – 1 spn

Oil – 200 ml

Salt – as per taste

Ginger garlic paste – 2 tbl spn

To temper:

Bay leaf – 1 or 2

Cinnamon – 3

Cloves – 3

Cardamom – 3

Star anise – 2

Stone flower – 3

Fennel seeds – ½ spn

To grind:

Coconut – ½ cup

Cashew nuts – 15

Poppy seeds – 1 spn soaked for 30 mins

Preparation:
Heat oil in cooker, add tempering spices.

Add onion and green chilli sauté well. Then add ginger garlic paste cook till raw smell goes off.

Add chopped tomatoes and cook until mushy. Add mint & coriander leaves mix and cook.

Add boiled peas mix all well. Add salt, turmeric, fennel, coriander and red chilli powders mix well and add some water let it boil and cover it. Cook for 1 whistle and in slow flame 2 mins.

Open the cooker and heat again while boiling add coconut cashew paste. Let it boil, slow the flame and cook till oil separates or for 20 mins. Stir occasionally

Serve with parotta, roti and chapathi.