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a round platter filled with Mirchi Ka Salan
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Mirchi Ka Salan Recipe

Mirchi Ka Salan is an Indian curry recipe that's served with Hyderabadi Biryani/rice. This exotic vegan curry is creamy, spicy, and delicious. It can be made in 45 minutes.
Course Side Dish
Cuisine Asian, hyderabadi, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 5 people
Calories 277.65kcal

Ingredients

To grill the Jalapenos

To prepare the tomato-onion paste

  • 1 tomatoes
  • 1 onion
  • 6 garlic cloves
  • 1 inch ginger

To prepare the coconut-peanut paste

To prepare the Salan

For garnish

Instructions

To grill the Jalapenos

  • Slit them all the way down and scrape the stems and seeds from inside using a small spoon. This will remove the hotness from it. Wear gloves if needed.
  • Heat oil in a pan and shallow fry the chilies evenly on all sides. Keep tossing them around so that they get grilled evenly. Take it off the pan and keep it aside for now.

To prepare the tomato-onion paste

  • In the same pan, roast tomatoes, onions, ginger, and garlic in the remaining ghee for 4-5 minutes.
  • Take it off the pan and let it cool down completely.
  • Transfer to a blender jar and blitz to make a smooth puree.
  • Keep it aside for now.

To prepare the coconut-peanut paste

  • Roast coconut, peanuts, poppy seeds, white sesame seeds, cumin seeds, fenugreek seeds, and curry leaves in the remaining ghee for 4-5 minutes. Add a teaspoon of vegan ghee if needed.
  • Transfer it to a plate and allow it to cool.
  • Transfer to the same blender jar.
  • Grind it to a coarse paste by adding water. Keep it aside for now.

To prepare the Salan

  • Heat oil in the same pan, temper mustard seeds. Once they begin to splutter add the onion tomato paste. Fry for 2-3 minutes or until it releases oil from the sides.
  • Then add the dry spice powders like turmeric powder, cardamom powder, coriander powder and chilly powder along with salt. Mix it well and continue to fry the masala for another minute.
  • Add the jaggery powder. Mix.
  • Then add the coconut-peanut ground paste to the pan. Mix it all together, add water and cook this for 2-3 minutes till it begins to boil. Ensure there are no lumps.
  • Finally, add the fried green chilies to the pan. Cook this gravy on medium flame till it thickens.

Garnish

  • Garnish with garam masala, chopped cilantro, and lemon juice before taking it off the flame. You can also garnish it with fried onions for more flavor and extra punch.

Notes

No need to rinse the blender jar or the pan between roasting and grinding. Grind the coconut paste first and then the onion-tomato paste. It helps clean the jar out better. 
To balance the flavors, you can also add a tablespoon of tamarind paste. If doing so, skip adding the lemon juice in the end.
Check that the peanuts and coconut are fresh and have not gotten rancid. This will affect the final flavors.
The final consistency of the salan should be thick and not very thin. You can also stuff the chilly peppers with mashed potato filling to prepare stuffed Mirchi ka Salan.

Nutrition

Calories: 277.65kcal | Carbohydrates: 23.4g | Protein: 7.65g | Fat: 19.1g | Saturated Fat: 5.53g | Sodium: 81.81mg | Potassium: 483.36mg | Fiber: 6.12g | Sugar: 9.84g | Vitamin A: 1101.35IU | Vitamin C: 61.44mg | Calcium: 149.16mg | Iron: 4.58mg