Step-by-Step Instructions

1. 1.Prepare the grinding paste ingredients

   Heat 2 tbsp oil in a pan. Add 1 tsp black pepper, 1 tsp fennel seeds, 1 tsp cumin seeds, 3 cardamom, 2 small pieces of cinnamon, and 3 cloves. Sauté on low flame until fragrant.

2. 2.Sauté shallots and tomatoes

   Add a handful of peeled shallots and 2 large cut tomatoes to the pan. Sauté until soft and cooked through.

3. 3.Grind the paste

   Turn off the heat and let the sautéed ingredients cool completely. Transfer them to a mixer jar. Add 1/4 cup chopped coconut, 1 tbsp poppy seeds (soaked for 30 mins with water), and 4-5 cashews (soaked for 30 mins with water). Grind to a fine paste and set aside.

4. 4.Prepare the salna base

   Heat 2 tbsp oil in a pressure cooker. Add 2 bay leaves and 1 tsp fennel seeds. Let them splutter.

5. 5.Sauté onion and ginger-garlic paste

   Add 1 large chopped onion and 1 tsp salt. Sauté until the onion changes color and becomes translucent. Add 1 tbsp ginger-garlic paste and sauté until the raw smell disappears.

6. 6.Add remaining vegetables and ketchup

   Add 1 small chopped tomato, a handful of mint leaves, and a handful of chopped coriander leaves. Mix well. Add 2 tsp tomato ketchup and mix again.

7. 7.Add dry spices

   Add 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala, and 1/4 tsp turmeric powder. Sauté for 1 minute until the raw smell of spices goes away and oil separates.

8. 8.Combine with ground paste and cook

   Add the previously ground paste to the cooker. Mix well and cook for 2 minutes.

9. 9.Add water and pressure cook

   Add water as needed to achieve your desired gravy consistency. Close the pressure cooker lid and cook on high flame for 2 whistles.

10. 10.Garnish and serve

    Turn off the heat and let the pressure release naturally. Open the lid, garnish with chopped coriander leaves, and serve hot.