A tangy and nutty potato curry from Hyderabad, made with a rich paste of peanuts, sesame, and coconut. This flavorful gravy dish is a perfect side for biryani or can be enjoyed with rotis.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
376cal
7gprotein
40gcarbs
Ingredients
500 g Potatoes (About 3-4 medium, peeled and cut into 1.5-inch cubes)
4 tbsp Vegetable Oil (Divided for frying and for the gravy)
3 tbsp Peanuts (Raw, unsalted)
2 tbsp Sesame Seeds (White sesame seeds)
2 tbsp Desiccated Coconut (Unsweetened)
200 g Onion (1 large, roughly chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A luxurious and creamy lentil dish from the royal kitchens of Mughlai cuisine. Made with pigeon peas (toor dal) and enriched with milk and cream, this dal boasts a velvety texture and a mildly spiced, aromatic flavor that is pure comfort in a bowl.
This awadhi dish is perfect for lunch. With 1056.47 calories and 27.75g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 sprig Curry Leaves (About 10-12 leaves)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
2 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/2 cup warm water)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2.5 cup Water (Adjust for desired consistency)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Shallow-Fry the Potatoes
Heat 2 tbsp of oil in a wide pan or kadai over medium-high heat.
Add the cubed potatoes and fry, stirring occasionally, for 10-12 minutes until they are golden brown on all sides and cooked through.
Remove the potatoes with a slotted spoon, drain on a paper towel, and set aside.
2
Roast and Grind the Salan Paste
In a separate dry pan over low-medium heat, dry roast the peanuts until fragrant and lightly browned. Remove and set aside to cool.
In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop. Remove and let cool.
Finally, toast the desiccated coconut for about 1 minute until it turns a light golden brown. Remove and cool.
Once cooled, transfer the roasted peanuts, sesame seeds, and coconut to a high-speed blender.
Add the chopped onion, ginger paste, garlic paste, and 1/4 cup of water. Blend until you have a completely smooth, thick paste. Add a little more water if needed to facilitate blending.
3
Prepare the Tadka and Cook the Paste
In the same kadai used for the potatoes, heat the remaining 2 tbsp of oil over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds and curry leaves, and sauté for 30 seconds.
Carefully add the ground salan paste to the kadai. Cook on low-medium heat, stirring frequently, for 10-12 minutes. This step is crucial for flavor development.
Continue cooking until the paste darkens, thickens, and oil begins to separate from the sides.
Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the spices are fragrant.
4
Simmer and Finish the Salan
If using tamarind paste, mix it with 1/2 cup of warm water and pour it into the pot. If using whole tamarind, strain the soaked water into the pot.
Add the remaining 2 cups of water, salt, and grated jaggery. Stir well to combine everything.
Bring the gravy to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes. The gravy will thicken and oil will float to the surface.
Gently add the fried potatoes and the slit green chilies to the gravy. Stir to coat.
Simmer for another 5 minutes, allowing the potatoes to absorb the rich flavors of the salan.
Garnish with freshly chopped coriander leaves and serve hot.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
1 cup Toor Dal (Also known as Arhar Dal. Rinse well before soaking.)
3.5 cup Water (3 cups for pressure cooking and 0.5 cup for adjusting consistency)
3 tbsp Ghee (Divided use)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
1 pcs Onion (Large, finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
0.75 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
3 tbsp Curd (Full-fat, whisked until smooth)
1 cup Whole Milk (At room temperature)
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Balances the flavors)
3 tbsp Heavy Cream
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 pcs Dried Red Chilies (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Dal
Rinse the toor dal under running water until the water runs clear.
Soak the dal in ample water for at least 30-60 minutes. This step is crucial for a creamy texture. Drain the water completely before cooking.
2
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained dal, 3 cups of water, 1 tsp of salt, turmeric powder, bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, remove and discard the bay leaf and cinnamon stick.
Whisk the dal vigorously until it is smooth and creamy. Set aside.
3
Prepare the Masala Base
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté until it turns a deep golden brown. This will take about 8-10 minutes and is essential for the dal's signature sweet, rich flavor.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Combine and Simmer
Reduce the heat to low. Add the Kashmiri red chili powder and stir for 10 seconds.
Immediately add the whisked curd, stirring continuously and vigorously for 1 minute to prevent it from splitting.
Pour the cooked, whisked dal into the pan. Mix everything together well.
Stir in the milk and about 1/2 cup of water to achieve your desired consistency. Add the remaining salt and the sugar.
Bring the dal to a gentle simmer and let it cook on low heat for 8-10 minutes, allowing the flavors to meld beautifully. Stir occasionally to prevent sticking.
5
Finish the Dal
Stir in the heavy cream, garam masala, and fresh lemon juice. Mix gently to combine.
Cook for just 1-2 more minutes on the lowest heat. It is important not to boil the dal after adding the cream. Turn off the flame.
6
Prepare the Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
Add the cumin seeds and let them sizzle and pop.
Add the broken dried red chilies and sauté for about 20-30 seconds until they darken slightly and become aromatic.
Immediately pour this hot, fragrant tempering over the prepared dal.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve Dal Sultani hot with naan, roti, or jeera rice for a truly royal meal.
