Indian · Dinner
Spiced Green Chili Peanut Curry
Mirchi Ka Salan
A Hyderabadi gravy of mild long green chillies in a sesame, peanut, and tamarind base, deeply spiced and gently sweet — the traditional partner to biryani.
$$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
420Calories
12gProtein
28gFat
32gCarbs
5gSugar
6gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Toast 6 tbsp peanuts in a dry skillet over medium heat for 3 minutes, shaking, until golden. Add 2 tbsp sesame seeds, 4 tbsp coconut, 2 tsp coriander seeds, and 1 tsp cumin seeds; toast 90 seconds more until fragrant. Cool 1 minute. Blend toasted mixture with 2 tsp kashmiri chilli powder, 2 tsp tamarind paste, and 10 tbsp water to a smooth paste; strain if desired. Slit chillies lengthways and scrape out seeds. Finely chop onion, mince ginger-garlic, puree tomatoes.
2
Sear
Heat 3 tbsp oil in a heavy skillet over medium-high heat. Add slit chillies and cook 4 minutes, turning, until edges blister and soften slightly. Remove and set aside.
3
Bloom
Add remaining 1 tbsp oil to the pan and lower heat to medium. Add 1 tsp mustard seeds and let pop 20 seconds. Add 0.25 tsp fenugreek seeds and 20 curry leaves; sizzle 10 seconds until fragrant.
4
Saute
Add chopped onion and cook 4 minutes over medium heat until lightly golden. Add 2 tbsp ginger-garlic paste and cook 1 minute until raw smell fades.
5
Build
Add tomato puree, 1 tsp turmeric, and 1 tsp salt. Cook 3 minutes on medium-low, stirring, until oil beads on the surface. Stir in peanut-sesame paste and 1 3/4 cup (400 ml) hot water; simmer 5 minutes on low, stirring occasionally, until gravy thickens and turns deep brown.
6
Simmer
Return chillies to the gravy and stir gently. Cover and simmer 8 minutes on low until chillies are tender and have absorbed the gravy. Off heat, stir in 1 tsp jaggery and 1 tsp garam masala. Rest 2 minutes covered.
7
Plate
Garnish mirchi ka salan with fresh coriander and serve alongside steamed basmati rice, biryani, roti, mixed pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) mild long green chillies
- 6 tbsp raw peanuts
- 2 tbsp white sesame seeds
- 4 tbsp unsweetened desiccated coconut
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp kashmiri chilli powder
- 2 tsp tamarind paste
- 4 tbsp neutral oil
- 1 tsp mustard seeds
- 0.25 tsp fenugreek seeds
- 20 fresh curry leaves
- 1 medium yellow onion
- 2 tbsp ginger-garlic paste
- 2 small tomatoes
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp jaggery
- 1 tsp garam masala
- 2 tbsp fresh coriander