Step-by-Step Guide to Prepare Speedy South Indian veg salna

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, south indian veg salna. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

South Indian veg salna is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. South Indian veg salna is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook south indian veg salna using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make South Indian veg salna:

1. Prepare 1 whole Cauliflower-
2. Prepare 2 Onion -
3. Prepare 2 Tomatoes -
4. Get 4 pods Garlic -
5. Take 1 inch ginger
6. Take 2 Green chilli-
7. Take 1 tbsp Coriander powder
8. Prepare 1 tsp Kashmiri red chilli power
9. Take 1/2 tsp Turmeric powder
10. Prepare 1 bay leaf
11. Get 4 Cloves
12. Get 4 Cinnamon
13. Take 1 Staranies
14. Prepare 1 tsp Cumin seeds
15. Make ready as required Salt
16. Prepare As required Fresh coriander leaves
17. Prepare 1 tbsp spoon of butter

Instructions to make South Indian veg salna:

1. Cut all the onions, tomatoes, garlic and ginger to small pieces
2. Heat the kadai and add 2 teaspoon of oil and add all the ingredient mean for seasonings
3. Then add 2 green chilli and onion, ginger and garlic saute it for 5 minutes
4. Add turmeric powder, coriander powder and kashmiri red chilli powder add required salt
5. And saute it for 5 to 10 minutes
6. Now add the tomatoes to it and off the flam and add let it cool and grind it to a smooth paste
7. Now saute the cauliflower by adding 3 teaspoon of oil in a cooker
8. Then add the masala paste to it
9. Then add 2 glass of water and close the lid retain for 2 whistles
10. Garnish with some fresh coriander leaves and a tsps of butter

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