Aloo Salan with Matar Pulao

Instructions

1. 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. 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. 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. 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.