Chalna
This chalna is great when poured over parotta and will surely keep you and your family eating all day long.
Servings: 6
Ingredients
- 3 tbsp oil
- 1 bay leaf
- 1 inch cinnamon stick
- ¾ cup tomato (chopped)
- ¾ cup onion (chopped)
- ¼ tsp turmeric powder
- 1 tbsp coriander powder
- 2 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 2 tbsp cilantro (chopped)
- 2 tbsp mint (chopped)
- 1 cup water (adjust as needed)
- salt to taste
For ground paste:
- ¼ cup onion (quartered)
- ¼ cup tomato (quartered)
- 4 garlic cloves
- 3 green chilies
- ½ tsp cumin seeds
- ½ inch ginger cube
- ½ tsp fennel seeds
- 1 tbsp oil
- ½ tsp salt
- 2 tbsp grated coconut
- 6 whole cashews
Instructions
- Add 1 tbsp oil to a pan. Once hot, add cumin seeds and fennel seeds.
- Once aromatic, add onions, ginger, garlic and green chilies. Saute for 1 minute. The raw smell should fade.
- Add ¼ cup tomatoes and ½ tsp salt. Cook until the tomatoes become soft.
- Grind this along with the grated coconut and cashews in a blender. Set aside.
- Add oil to a pressure cooker. Once hot, add the bay leaf and cinnamon stick. Saute for 1 minute.
- Then, add the onions and saute until translucent.
- Add turmeric powder, coriander powder, chili powder and garam masala powder. Mix well.
- Add the tomatoes and salt. Saute for 1 minute.
- Next, add the mint, cilantro and ground masala paste. Mix thoroughly.
- Add 1 cup of water to the cooker. Chalna tastes best when it is like a thin gravy so you can add more water, if needed. Check for salt and spice and adjust as needed.
- Cook the chalna for 2 whistles and release pressure naturally.
- Serve hot with parotta or roti.