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Recipe, recipes, food,

Nalli Ka Salan

..Nalli Ka Salan
  • Serves: 11 People
  • Prep Time: 10 Minutes
  • Cooking: 200 Minutes
  • Calories: 3281
  • Difficulty: easy

Nali Ka Salan is a traditional dish prepared on special occasions tastes like paye (totters). It is a spicy dish served with rice or roti (bread). Mughlai cooking in India is popular for all the right reasons, deep, rich flavors with spices that are on top of the curries. The layers of spices and flavor are second to none in this traditional nalli ka salan recipe. I always try to imitate the original flavor and this nalli gosht recipe is just that. Deliciously thick curry with ground spices and fresh coriander with the shanks soaking all the flavors, this nalli ka salan is amazing in taste. The recipe will need time and slow cooking but the wait and all the effort will be rewarded with perfectly cooked nalli ka salan with meat falling off the bone. Beef nalli ka salan is a bakra eid special recipe and gives you taste of paye (totters).



  1. In a wide pot add cooking oil along with chopped onion. Fry the onion on medium flame till they turn light golden in color.

  2. In a blender add garlic cloves, ginger, green chilies, tomato and water. Blend these into a fine paste.

  3. Add this grind mixture along with salt, red chilli powder, haldi, cinnamon stick, black cardamom and coriander powder in the pot. Cook it well till the oil separates. 

  4. Now add shanks (nalli) in this masala along with 2 cups of water. Cover the pot and let everything cook for 10 minutes on medium flame. (We added less water at this stage because the shanks will release their own water as well).

  5. Turn the sides of the shank after 10 minutes, cover the pot and again cook for another 10 minutes on medium flame.

  6. When the water dries out from shanks fry the shanks with masala for 5 minutes.

  7. Now add 4 liter of water and let it come to the boil. Then cover the pot, let the nalli ka salan cook on medium low flame for 3 hours. (Add as much water that should be above the shanks (nalli) level).

  8. After the ime you will see the nalli (shanks) are well cooked and meat over them is fully tender.

  9. Add cumin seeds along with coriander leaves. Turn off the flame.

  10. Beef Nalli salan is ready to enjoy.

  11. ___________ Note; This beef nalli salan tastes same as paye ka salan so it has alot of shorba (gravy) in it. As this gravy tastes delicious so I kept it. But if you want to reduce it you may dry the shorba.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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