Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 3 tablespoons of oil in a pan. Once hot, add 1 piece of cinnamon, 2 cardamom pods, 2 cloves, 1/2 teaspoon of fennel seeds, 2 green chilies, 1 tablespoon of ginger-garlic paste, and a sprig of curry leaves. Sauté until fragrant.

2. 2.Cook Onions and Spices

   Add 2 thinly sliced onions to the pan and sauté until they turn translucent. Then, add 1/4 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of chili powder (use 2 teaspoons for moderate spice). Mix well and cook the spices until their raw smell disappears.

3. 3.Cook Tomatoes

   Add 2 thinly sliced tomatoes and salt to taste. Pour in 2 cups of water. Mix everything thoroughly, then cover the pan and let it cook until the onions and tomatoes become soft and paste-like.

4. 4.Prepare Coconut Paste

   While the gravy base is cooking, prepare the coconut paste. In a mixer grinder, combine 1/2 cup grated coconut, 1 piece of cinnamon, 2 cardamom pods, 2 cloves, 1/2 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, 5-6 cashews, and 1 teaspoon of poppy seeds. Add 1/4 cup of water and grind to a very fine, smooth paste.

5. 5.Combine and Simmer

   Once the onion-tomato mixture has cooked down and thickened, add the prepared coconut paste to the pan. Mix well. Add more water if needed to achieve your desired gravy consistency. Check and adjust salt if necessary. Cover the pan again and simmer on medium heat for 10-12 minutes, allowing the flavors to meld and the oil to separate on top.

6. 6.Garnish and Serve

   Once the salna has reached the desired consistency and the oil has separated, sprinkle with chopped coriander and mint leaves. Give it a final stir and turn off the stove. Serve hot with parotta, biryani, or other Indian breads.