Aloo ka Salan

1. 1

   Step 1

   • a.Roast the Paste Ingredients
   • b.In a dry pan over low-medium heat, roast the raw peanuts for 4-5 minutes until fragrant and lightly browned. Remove and set aside.
   • c.In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop.
   • d.Finally, toast the desiccated coconut for 30-60 seconds until golden. Be careful not to burn them.
2. 2

   Step 2

   • a.Prepare the Salan Paste
   • b.Allow the roasted ingredients to cool completely. Transfer them to a high-speed blender.
   • c.Add 1/4 cup of water and blend until you have a completely smooth, thick paste. Set aside.
3. 3

   Step 3

   • a.Prepare and Fry Potatoes
   • b.While the paste ingredients cool, wash the baby potatoes thoroughly and prick them all over with a fork.
   • c.Heat 2 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
   • d.Add the potatoes and shallow-fry for 10-12 minutes, stirring occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and set aside.
4. 4

   Step 4

   • a.Temper and Sauté Aromatics
   • b.In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter for about 30 seconds.
   • c.Add the curry leaves and sauté for another 30 seconds until fragrant.
5. 5

   Step 5

   • a.Build the Gravy Base
   • b.Add the finely chopped onion to the pan. Sauté for 7-8 minutes until the onions are soft, translucent, and starting to turn golden brown.
   • c.Add the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
6. 6

   Step 6

   • a.Cook the Masalas and Paste
   • b.Lower the heat and add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds.
   • c.Immediately add the prepared salan paste. Cook this mixture on low heat for 6-8 minutes, stirring frequently, until the paste thickens, darkens slightly, and oil begins to separate from the sides.
7. 7

   Step 7

   • a.Simmer the Curry
   • b.Stir in the tamarind paste and salt. Gradually add 2.5 cups of water, whisking continuously to prevent lumps.
   • c.Bring the gravy to a gentle boil. Add the fried baby potatoes.
   • d.Reduce the heat to low, cover the pan, and simmer for 12-15 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
8. 8

   Step 8

   • a.Garnish and Serve
   • b.Once the gravy reaches your desired consistency, turn off the heat.
   • c.Garnish with freshly chopped coriander leaves. Let the salan rest for 10 minutes before serving.
   • d.Serve hot with Hyderabadi biryani, bagara rice, or roti.

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