What is Aalan?

In Punjab, we cook a .lots of green leafy vegetables. The vegetable leafs are boiled, ground, and cooked. As a final outcome we need a smooth gravy like consistency, and not runny watery concoction.

To achieve this, we make a slurry of water and flour. The slurry is added and cooked. The starch in the slurry gives the gravy like body, and the Saag is not runny. This slurry is called Aalan. Aalan can also be used to thicken curry gravy in general

How to thicken curry gravy?

The most common flours used to make Aalan are: Corn flour (Makki Atta), and Besan (Chickpea flour).

To make slurry, add 1 Tablespoon of flour to 4 Tablespoon of flour. The slurry must cook to give the body therefore, slurry is added during cooking.

I add Besan Aalan to make Jalfrezi. Chicken Jalfrezi Recipe

I add Corn meal Aalan to make Mustard Greens (Sarson ka Saag)