Tomato Salna | Plain Salna | Gravy Recipes
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 1 diced red onion
- 1 Tsp oil
- 3 chopped tomatoes
- 1 garlic
- ½" ginger
- ¼ Cup grated coconut or pieces of coconut
- 1 Tsp poppy seeds/gasa-gase/khus khus
- 2 laung
- 1-2 green elaichi
- 1 Tsp saunf
- 1 Tsp jeera
- 10 mint leaves
- Salt to taste
- 1 Tbsp ghee
- ½ Tsp red chilli powder
- ¼ tsp turmeric
- Finely chopped coriander
- 1 Tbsp fresh thick cream (optional)
- In a pan, heat little oil
- Gather all the whole spices in a plate, jeera, saunf, dhania, elaichi and laung
- Fry the spices in oil till aromatic
- Add roughly chopped ginger, garlic and fry
- Next add chopped onion and fry for a minute
- Add the diced tomato and fry
- Once the tomatoes soften, add chopped mint leaves and shredded coconut
- Mix, and next add poppy seeds
- Fry well, let it this mixture cool
- In a mixer jar, add this mixture
- Grind into a thick paste/chutney with water as required
- Next in a pan, heat ghee and add turmeric and red chilli powder
- Pour the prepared tomato paste into the ghee
- Mix this very well
- Add salt to taste
- Allow this to come to a light boil
- Garnish with chopped coriander and finish with fresh thick cream
- Serve hot with chapathi or paratha!
You can also throw in a few soaked cashews for extra richness
It can also be finished with thick well whisked yogurt instead of cream
Sprinkle little garam masala at the end for extra punch in flavour
Recipe by Food Of Interest at https://foodofinterest.com/tomato-salna/
3.5.3226