Step 1: Prepare Masala Paste

Add 2 bay leaves, 1 piece cinnamon, 3 cloves, 4 cardamoms, 1/2 tsp peppercorns, 1/2 tsp cumin seeds, 8 garlic cloves, 1 piece chopped ginger, and some sliced onion/shallot to a mixer grinder. Grind into a smooth paste using a little water.

Step 2: Prepare Coconut Paste

Add 1 cup grated coconut, 6-8 cashewnuts, and 1/2 tsp poppy seeds to a mixer grinder. Grind into a smooth paste using a little water.

Step 3: Sauté Aromatics

Heat 6 tsp oil in a pan. Add 1/2 tsp fennel seeds and let them splutter. Then add 1 piece cinnamon, 3 cardamoms, and 3 cloves, and sauté lightly on medium flame. Add 1 sliced large onion and sauté until it turns light brown. Next, add 1 chopped tomato and some mint leaves, and cook on medium flame until the tomatoes soften.

Step 4: Cook Masala Base

Add the prepared masala paste to the pan and sauté until its raw smell leaves. Add salt to taste, 1/2 tsp turmeric powder, 2 tsp chili powder, and 1/2 tsp coriander powder. Sauté for a minute. Add 1/4 cup water and bring to a boil on medium flame. Continue to cook for 5-6 minutes until oil oozes out from the sides.

Step 5: Finish Salna

Add the prepared coconut paste to the pan. Add water as needed to adjust the consistency, as the gravy will thicken as it cooks. Cover the pan and cook on medium flame for 10-12 minutes until oil separates from the gravy and it is well-cooked.

Step 6: Serve

Serve the hot Hotel Style Parotta Salna with parotta, chapati, poori, idli, or egg dosa.

• Sauté onions until they are light brown for best flavor.

• Cook the masala paste thoroughly until its raw smell disappears and oil oozes out.

• Add mint leaves for an authentic salna flavor.

• Adjust water quantity to achieve your desired gravy consistency, as it thickens upon cooking.

• Serve with chapati, poori, idli, or egg dosa instead of parotta.