Mushroom Salna | Kaalan Salna
Quick, easy and tasty Pressure Cooker Mushroom Salna recipe with step-wise pictures. Easy Kalaan Salna recipe, perfect side dish for chapati, poori or dosa.
Curries & Gravies
Curries & Gravies, Side Dishes for Roti
Calories per Serving:
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Salna Masala –
For Mushroom Salna –
Finely Chopped Onions
Finely Chopped Mint Leaves
Finely Chopped Coriander Leaves
Thick Coconut Milk
Dried Bay Leaf
Red Chilli Powder
Fresh Curry Leaves
Salt as needed
Water as needed
To prepare the salna masala –
In a pressure cooker, heat oil. Add fennel seeds, cloves, cardamom, cinnamon, ginger and garlic. Fry for a few seconds.
Next add roughly chopped onions and tomatoes. Fry for a couple of minutes.
Keep it covered and cook on low flame for 6-7 mins. Remove from heat once the onions & tomatoes are soft.
Once cooled down, grind into a smooth paste along with cashews, poppy seeds, fried gram and green chillies. Set aside.
To make Vegetable Salna –
In the same pressure cooker, heat oil. Add bay leaf, cinnamon stick and clove. Fry for a few secs and then add curry leaves.
Add finely chopped onions and fry until translucent.
Next add spice powders – red chilli powder, coriander powder and turmeric powder. Fry for a minute.
Now add the prepared salna masala.
Add chopped mushrooms.
Next add salt as needed and chopped mint & coriander leaves.
Add a cup of water. The gravy must be runny. Check for salt and spiciness.
Pressure cooker for 1 whistle and remove from heat.
Let the pressure drop naturally. The gravy should be thickened and mushrooms cooked.
Add thick coconut milk and mix it well. If the gravy is too thick, add another 1/4-1/2 cup of water.
Serve hot with
or Idli or Dosa or Appam.
Mushroom Salna | Kaalan Salna https://cookingfromheart.com/mushroom-salna-kaalan-salna/ May 20, 2020