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    Home » Curry » Gravy Curries » Mix Vegetable Salan

    Mix Vegetable Salan Recipe | Video

    Published: Jun 1, 2022 by Pavani · Leave a Comment

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    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.

    White bowl with mix vegetable salan.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make the Masala
      • Prep the Veggies
      • Make Salan
    • Expert Tips
    • Other Salan Recipe Ideas
    • You might also like
    • Recipe Card

    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.

    white bowl with salan and a bowl of rice in the background.

    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!!

    Spoon with chili vegetable curry.

    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
    Ingredients needed for the curry, details in recipe card.

    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.
    Ingredients needed for the gravy, details in recipe card.

    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.

    4 panel photo showing the sautéing and grinding ingredients for gravy.

    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.

    4 panel photo showing the making of onion paste.

    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.

    3 panel photo showing the sautéing of vegetables.

    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.

    2 panel photo showing the cooking of onion paste and peanut mixture.

    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.

    3 panel photo showing the making of the curry.

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

    Hands holding a plate with salan, bagara rice, raita and cucumber.

    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:

    • Creamy Baby Corn Masala Recipe
    • Grey printed bowl with green paneer curry
      Green Paneer Curry | How to make Paneer Masala without Tomato
    • White plate with a slice of lasagna and naan
      Vegetarian Indian Lasagna Recipe with Paneer | Video
    • Orange serving bowl with spicy potato curry.
      Instant Pot Lahori Dum Aloo Recipe
    Grey bowl with vegetable, mirchi salan.

    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

    Top view of bowl with mirchi curry.

    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
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 45 mins
    Total Time: 1 hr 5 mins
    Course: Side Dish
    Cuisine: hyderabadi
    Servings: 6 servings

    Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Harini-Jaya Rupanagudi

      April 05, 2013 at 10:21 pm

      Looks like you guys had a feast!! this gravy sounds so yum!

      Reply
    2. Usha Rao

      April 05, 2013 at 11:02 pm

      That was delicious salan, Pavani & thanks for inviting us over to your house. It did go well both the rice and naan.

      Reply
    3. Sandhya Ramakrishnan

      April 06, 2013 at 3:11 am

      We know how yummy this tasted and I finally have the recipe! Going to make it soon and what lovely presentation Pavani! Love the pictures 🙂

      Reply
    4. The Pumpkin Farm

      April 06, 2013 at 4:35 am

      Pavani, mouthwatering recipe, and glad to know about ur buddy meet, it is always fun to meet fellow foodies

      Reply
    5. Hari Chandana

      April 06, 2013 at 4:50 am

      Such a delicious and tempting side dish.. looks awesome !!

      Reply
    6. Nalini's Kitchen

      April 06, 2013 at 5:06 am

      looks delicious and pictures are awesome..

      Reply
    7. Srivalli

      April 06, 2013 at 7:47 am

      It's so good that you guys met pavani, both your dishes look stunning..have you posted this fried rice, it really looks so good...:)..not to mention your pictures always makes me want to grab it right away!

      Reply
    8. Gayathri's Cook Spot

      April 06, 2013 at 10:24 am

      Wow, you met BMers. The spread sounds so delicious and hope you had a wonderful time together..

      Reply
    9. Priya Suresh

      April 06, 2013 at 3:57 pm

      Lucky BMers, ur menu makes me drool..Beautiful salan and delicious.

      Reply
    10. Archana Potdar

      April 06, 2013 at 4:37 pm

      Wow this is amazingly beautiful. I am bookmarking it for I love the idea of not using just mirchi.And I saw your pics that were shared for your BM meet. Looks like u guys had an awesome time.

      Reply
    11. Suma Gandlur

      April 08, 2013 at 3:19 am

      That's a lovely side dish Pavani. It seems that you had a great time at the meet. BTW, your little one is cute.

      Reply
    12. Rajani S

      April 09, 2013 at 2:03 pm

      Its always nice to meet people with same interests. We had lots of fun at BM 25 meet, so can imagine how much you guys must have enjoyed 🙂

      Reply
    13. PJ

      April 10, 2013 at 11:14 am

      I too used to keep abook ready while watching cookery shows but now Lil dude is very keen to snatch away the pen so I just record the show and write it down when he sleeps.And Really nice that you guys could meet and chat. The m enu looks awesome Pavani...

      Reply
    14. Manju

      April 10, 2013 at 7:52 pm

      Nice to know about your meeting, lovely presentation.

      Reply
    15. preeti garg

      April 14, 2013 at 7:11 am

      Nice recipe.. mouthwatering flavors...

      Reply

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