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A rich and tangy Hyderabadi curry where tender potatoes are simmered in a creamy gravy made from peanuts, sesame, and coconut. This nutty and flavorful dish is a perfect side for biryani or roti.
For 4 servings
Roast the Paste Ingredients
Prepare the Salan Paste
Prepare and Fry Potatoes
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A rich and tangy Hyderabadi curry where tender potatoes are simmered in a creamy gravy made from peanuts, sesame, and coconut. This nutty and flavorful dish is a perfect side for biryani or roti.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 367.91 calories per serving with 6.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper and Sauté Aromatics
Build the Gravy Base
Cook the Masalas and Paste
Simmer the Curry
Garnish and Serve
Replace potatoes with other vegetables like baby eggplants (for Bagara Baingan), bell peppers, or okra. Adjust frying and simmering times accordingly.
Add 1-2 slit green chilies along with the onions for an extra layer of heat.
Add 1 tablespoon of cashew nuts or blanched almonds to the grinding paste for an even richer, creamier gravy.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for maintaining healthy cholesterol levels and supporting cardiovascular health.
This dish is packed with nutrients from various plant sources, including protein from peanuts, minerals like calcium and iron from sesame seeds, and vitamins from spices and vegetables.
Spices like cumin, coriander, and fenugreek are known in traditional medicine to stimulate digestive enzymes, reduce bloating, and promote overall gut health.
The complex carbohydrates in potatoes offer a steady release of energy, making this a satisfying and filling meal that helps prevent energy crashes.
One serving (approximately 280g) contains around 350-400 calories, primarily from the potatoes, oil, and the nut-based paste.
Yes, in moderation. It contains healthy fats from peanuts and sesame seeds, and potatoes provide complex carbohydrates. However, it is calorie-dense, so portion control is important for a balanced diet.
Yes, for a peanut-free version, you can substitute the peanuts with an equal amount of blanched almonds or cashew nuts. This will maintain a similar creamy texture and nutty flavor.
Salan, particularly from Hyderabadi cuisine, is characterized by its unique sour (from tamarind) and nutty (from a paste of peanuts, sesame, and coconut) flavor profile, which distinguishes it from many other Indian curries.
Aloo ka Salan can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; you may need to add a splash of warm water when reheating.