Mirch ka salan
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Chili peppers in a peanut sauce, Mirch ka Salan

Mirch ka Salan, a chili pepper curry in a peanut sauce, is creamy with sweet, sour, spicy and salty notes that go perfectly with a biryani, bread or plain rice.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Side
Cuisine: Indian
Servings: 6 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 6-8 long green, moderately hot, long chili peppers. (I used cowhorn peppers which are medium-hot and grow really long. Substitute with poblano, or, if you want to go milder, with Anaheim peppers)
  • 1/2 cup peanuts
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds optional
  • 1/2 cup coconut milk
  • 1 tbsp coconut oil + enough for frying the green chili peppers
  • 1 medium onion thinly sliced
  • 12 leaves curry
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tspfenugreek seeds methi
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 tsp paprika optional
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp level tamarind extract
  • 1 tbsp sugar or jaggery
  • Salt to taste

Instructions

  • Trim them by discarding the stem end, and then make a lengthwise slit without cutting through. Remove the seeds and ribs. One trick to keep your hands from getting rather fiery when handling chili peppers is to coat them with some oil.
  • Heat enough oil in a wok or saucepan to form a 1/2 inch layer. Fry the prepared chili peppers, a few at a time, allowing the peppers to sear only slightly, about a minute on each side. Remove and reserve.
  • In another larger saucepan, dry roast the peanuts, sesame seeds and poppy seeds for 3-4 minutes over medium heat. Remove to a blender and add coconut milk. Add enough water to make a very smooth paste. Set aside.
  • In the same saucepan, add 1 tbsp coconut oil. Add the mustard seeds and when they sputter add the cumin seeds and fenugreek seeds.
  • Add the onions and saute until they start to brown.
  • Add the curry leaves and ginger garlic paste and stir-fry for another minute.
  • Add the coriander and cumin powders, paprika if using, and turmeric. Stir well to mix. Add the peanut paste and mix well again. Add the tamarind paste and enough water to make a fairly thin gravy.
  • Bring the sauce to a boil and then turn the heat down to a simmer. Cover and let the sauce cook about 20 minutes.
  • Now add the reserved chili peppers and bring back to a boil. Cover again and simmer for another 20 minutes.
  • Add salt and sugar or jaggery. Stir well and turn off the heat.
  • Serve hot.