Mirch Ka Salan

Mirch Ka Salan Recipe

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About Mirch Ka Salan Recipe:

A spicy and tangy gravy of bhvnagri chillies or green peppers flavoured with peanuts, sesame and tamarind. A comon sccompaniment for biryanis.

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  • 25 mins
  • 20 Ingredients
Ingredients
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Ingredients for Mirch Ka Salan Recipe

  • 1 cloves Garlic
  • 0.33 inch Ginger
  • 0.67 No.s Green chillies
  • 0.33 No.s Onion
  • 0.67 tablespoon Peanuts
  • 0.67 tablespoon Sesame
  • 0.08 cup Coconut
  • As required Ingredients for mirch ka masala
  • 0.67 cup Long green chillies or green peppers
  • 0.33 teaspoon Turmeric
  • 0.08 teaspoon Fenugreek seeds
  • 0.33 teaspoon Mustard seeds
  • 0.33 teaspoon Cumin Seeds
  • 1/2 teaspoon Roasted Coriander powder
  • 0.33 teaspoon Red chilli powder
  • 0.67 Large Tomatoes
  • 0.33 cup Tamarind water
  • 0.33 sprig torn Curry leaves
  • As required Oil for cooking
  • 0.67 tablespoon Freshly chopped coriander leaves
Nutrition
  • 21g Fat(15.07%)
  • 23g Protein(16.82%)
  • 45g Carbs(32.44%)
  • 48g Fiber(34.69%)
  • Other(0.97%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Mirch Ka Salan Recipe

STEP 01

Slit and deseed 2 cup chillies cut into 1 1/2 inch pieces. Keep aside.

STEP 02

Make the paste for mirch ka salan masala in a grinding jar by adding 2 tbsp peanuts, 2 tbsp sesame , ¼ cup grated coconut, a little water and grind to a smooth paste. Transfer to a bowl and keep aside.

STEP 03

In the same grinder and 1 chopped onion, 2 green chillies, 3 cloves garlic, 1 inch ginger chopped and grond to a smooth paste. Transfer to a bowl and keep aside.

STEP 04

Preheat a heavy bottom pan and add 1 tsp oil. Add 2 cup cut bhavnagri chilies into the oil, salt to taste. Roast the chillies for 4 to 5 minutes till tender and brown spots appear on the chillies. Turn off the heat and transfer to a bowl.

STEP 05

In the same pan add 1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp fenugreek (methi) seeds and allow to crackle. Then add the onion garlic paste and saute till the raw smell goes. This takes 5 to 6 minutes on low heat.

STEP 06

Next add 1 tsp turmeric powder, 1 ½ tsp coriander powder, 1 tsp red chilli powder. Mix well to combine all the masala.

STEP 07

Add the peanut sesame paste and mix well. Add 1 sprig torn curry leaves ,½ cup tomato puree, 1 cup tamarind water. Stir all the ingredients together to mix well.

STEP 08

Add the roasted chillies and cover the pan. Turn heat to simmer and allow to cook for 15 to 20 minutes until the gravy thickens. The rich flavours of the peanut and sesame will come through.

STEP 09

Lastly add 2 tbsp or more chopped coriander leaves for more flavour.

STEP 10

Mirch ka salan is ready. Serve with Hyderabadi vegetable biryani.