• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Shahi Salan

1 cup – Bengal gram, soaked for 1 hour
200 gms – okra (bhindi), chopped, fried
100 gms – potatoes, diced, fried
100 gms – carrots, diced, fried
100 gms – French beans, diced, fried
200 gms – green peas, shelled, fried
100 gms – paneer, diced, fried
2 tbsp – ghee
1 – ginger , one inch piece, finely chopped
1 – garlic, pod, minced
1tsp – cumin powder
1 tsp – coriander powder
1 tsp – turmeric powder
Salt to taste
2 tsp – sugar
2 cups – tomato puree
1 – juice of lemon
1 tsp – garam masala
1 tsp – mango powder
Directions
Boil and drain the bengal gram in 1 1/2 cups water.
Heat the ghee in a pan.
Add ginger, garlic, all the fried vegetables, paneer, boiled Bengal gram, cumin, coriander, and turmeric powders. Mix well and sauté for 3 minutes.
Mix the salt and sugar with the tomato puree, and pour over the vegetables.
Add the remaining ingredients, cook on dum on a low heat for 30 minutes.