Mix Vegetable Salan Recipe | Video

Looking for a veg curry to serve with veg biryani or bagara rice? Then make this delicious mix vegetable salan. It is a tasty version of traditional Hyderabadi mirchi ka salan with the addition of mixed vegetables.

Creamy gravy made with peanuts, sesame seeds and brown onions is the base of this spicy curry. Detailed instructions on how to make salan is below. Do try the recipe and I am sure you will love it as much as we do.

About the Recipe

It is important to have recipes for gravy curries in ones repertoire. They are great to serve with both rice and roti. Like this paneer curry with beans or this cauliflower curry.

Here I have a delicious mix veg salan recipe for biryani or bagara rice. It is a scrumptious version of Hyderabadi mirchi ka salan. But along with mirchi, it also has other vegetables making this a wholesome and tasty.

The main component of this salan curry is the gravy. Roasted peanuts, sesame seeds, coconut and cashews make it nutty, creamy and absolutely delicious. Ground brown onions also add a nice complex flavor to the dish.

This recipe is from a Telugu cooking show. Vegetables were deep fried in the original version, but I shallow fry them instead. This saves some calories without sacrificing on the flavor.

This sabzi salan is both colorful and flavorful. Serve this veg Hyderabadi curry with dum biryani or even roti. I think this is the best veg curry for bagara rice as well. Do try and enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this mix vegetable salan recipe:

• Vegetables - I usually use potato, carrot, cauliflower, green beans and green peas. But feel free to use any of your favorite veggies. Broccoli, eggplant are also great in this dish. You need a total of 4 cups of veggies.
• Chilis - I love using shishito peppers because they are mild yet flavorful. You can also use anaheim or banana peppers here. But if you like spicy food, then use any spicy chili peppers.
• Nigella or onion seeds
• Ginger+garlic paste
• Spices - red chili powder, ground coriander, turmeric and salt.
• Tamarind paste

Here are the ingredients you need to make the gravy:

• Peanuts - I use blanched or skinned peanuts but feel free to use the ones with skin.
• White sesame seeds
• Cashews
• Unsweetened dried coconut - either shredded or coconut chips.
• Onions - to make brown onion paste.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make sabzi ka salan recipe:

Make the Masala

In a medium pan on medium-low heat, dry roast peanuts, sesame seeds until lightly golden. Add the cashews and cook till golden. Finally add the coconut and cook for a minute or until coconut is lightly golden. Remove into a bowl and set aside to cool.

In the same pan, heat oil on medium heat. Add onions and cook till they are lightly browned around the edges. Remove into a small bowl and let cool.

Once cooled, grind the onions first adding very little water to make a paste. Remove into the bowl. Then grind the peanuts mixture to a smooth paste adding little water.

Prep the Veggies

Heat oil in the same pan on medium heat. Add the veggies except for the chilis. Sauté, stirring occasionally, until the veggies are lightly browned around the edges. This step is only to crisp up the veggies and not completely cook them. Remove the veggies into a bowl.

In the same pan, heat oil on medium heat. Add the shishito peppers and cook till they are lightly blistered. Remove into the bowl with veggies and set aside until ready to use.

Make Salan

Heat the remaining oil in the same pan on medium heat. Add the nigella seeds and curry leaves. Cook until the seeds start to smell fragrant. Add the onion paste and ginger+paste paste.

Stir in the peanut mixture and cook covered.

Stir in turmeric, ground coriander, red chili powder and tamarind paste. Next add all of the sautéed veggies and salt. Add water to make the gravy of desired consistency. Bring the mixture to a boil, lower the heat and simmer covered until the veggies are tender and cooked through.

Garnish with chopped cilantro and serve warm with simple pulao, raita and a side salad!!

Expert Tips

• To make this vegetable salan recipe, you will need a total of 4 cups of vegetables. Mix and match your favorite veggies.
• I love using shishito peppers because they are mildly spiced. But you can use other varieties like Anaheim or banana pepper. If you think that the peppers might be too spicy for your taste, slit in the middle and remove the ribs. This will take most of the spiciness.
• You can make the gravy or the masala paste up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.
• I shallow fry the veggies to make it slightly healthy. But you can also deep fry instead.
• Store leftover veg salan in the fridge for up to 4 days. Gravy might thicken as it sits, so you might have to thin it with water while reheating.

Other Salan Recipe Ideas

Here is a small list of Hyderabadi salan:

• Aloo salan - use 2~3 medium boiled and peeled potatoes instead of the mixed vegetables.
• Koftay ka salan - use meatless meatballs either freshly made or frozen and simmer in the gravy.
• Bhindi salan - use either fresh or frozen okra. Sauté until lightly browned and then add to the peanut gravy.
• Egg salan - this is my absolute favorite. Add 6~8 boiled eggs instead of the mix vegetables to the gravy.

You might also like

Here are a few more delicious Indian recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Mix Vegetable Salan

Mix vegetable salan is a tasty version of traditional Hyderabadi curry. This is a perfect side dish to serve with biryani and bagara rice.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Side Dish

Cuisine: hyderabadi

Servings: 6 servings

Ingredients

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For the Gravy:

• 3 tablespoons Peanuts
• 2 tablespoons Sesame seeds
• 2 tablespoons Cashews
• 2 tablespoons Unsweetened dry coconut
• 2 teaspoons Oil
• 1 Medium Onion, chopped

For the Salan:

• 3 tablespoons Oil, divided
• 1 Medium Potato, peeled and diced
• 1 Medium Carrot, peeled and diced
• ½ Green beans, chopped into 1" pieces
• ½ cup Cauliflower florets
• ½ cup Green Peas
• 1 Medium Green or Red Bell Pepper, chopped
• 8 Shishito Peppers or Mild chili peppers*
• 1 teaspoon Nigella Seeds
• 8~10 Curry leaves
• 1 teaspoon Ginger + garlic paste
• ½ teaspoon Turmeric
• 1 teaspoon Ground Coriander
• 1½ teaspoons Red chili powder
• 1 tablespoon Tamarind paste
• 2 cups Water, plus more if needed
• To taste Salt
• 2 tablespoons Cilantro, chopped

Instructions

Make the Masala:

• In a medium pan on medium-low heat, dry roast peanuts, sesame seeds until lightly golden, about 4~5 minutes. Add the cashews and cook till golden, another 2 minutes. Finally add the coconut and cook for a minute or until coconut is lightly golden, about 1~2 minutes. Remove into a bowl and set aside to cool.

  In the same pan, heat oil on medium heat. Add onions and cook till they are lightly browned around the edges, about 3~4 minutes. Remove into a small bowl and let cool.
• Once cooled, grind the onions first adding very little water to make a paste. Remove into the bowl. Then grind the peanuts mixture to a smooth paste adding little water.*

Prep Vegetables:

• Heat 1 tablespoon oil in the same pan on medium heat. Add the veggies except for the chilis. Sauté, stirring occasionally, until the veggies are lightly browned around the edges, about 6~8 minutes.* This step is only to crisp up the veggies and not completely cook them. Remove the veggies into a bowl.

  In the same pan, heat 2 teaspoons oil on medium heat. Add the shishito peppers and cook till they are lightly blistered, about 3~4 minutes. Remove into the bowl with veggies and set aside until ready to use.

Make Salan:

• Heat the remaining oil in the same pan on medium heat. Add the nigella seeds and curry leaves. Cook for 1 minute or until the seeds start to smell fragrant. Add the onion paste and ginger+paste paste. Cook for 2~3 minutes.
• Stir in the peanut mixture and cook covered for 6~8 minutes. Stir in turmeric, ground coriander, red chili powder and tamarind paste. Cook for 1~2 minute.
• Next add all of the sautéed veggies and salt. Add water to make the gravy of desired consistency. Bring the mixture to a boil, lower the heat and simmer covered until the veggies are tender, about 12-15 minutes.

  Garnish with chopped cilantro and serve warm!!

Video

Notes

• To make this vegetable salan recipe, you will need a total of 4 cups of vegetables. Mix and match your favorite veggies.
• I love using shishito peppers because they are mildly spiced. But you can use other varieties like Anaheim or banana pepper. If you think that the peppers might be too spicy for your taste, slit in the middle and remove the ribs. This will take most of the spiciness.
• You can make the gravy or the masala paste up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.
• I shallow fry the veggies to make it slightly healthy. But you can also deep fry instead.
• Store leftover veg salan in the fridge for up to 4 days. Gravy might thicken, so you might have to thin it with water while reheating.
• Here are a few more ways you make salan:
  • Aloo salan - use 2~3 medium boiled and peeled potatoes instead of the mixed vegetables.
  • Koftay ka salan - use meatless meatballs either freshly made or frozen and simmer in the gravy.
  • Bhindi salan - use either fresh or frozen okra. Sauté until lightly browned and then add to the peanut gravy.
  • Egg salan - this is my absolute favorite. Add 6~8 boiled eggs instead of the mix vegetables to the gravy.

Nutrition

Calories: 234kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 278mg | Potassium: 422mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2625IU | Vitamin C: 79mg | Calcium: 65mg | Iron: 2mg

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