Mirchi ka Salan with Steamed Basmati Rice

Instructions

1. 1

   Prepare and Fry the Chilies

   • Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
   • Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
   • Remove the fried chilies from the pan and set them aside.
2. 2

   Roast the Masala Ingredients

   • In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
   • Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
   • Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
   • Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3. 3

   Sauté Onions and Grind the Paste

   • In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
   • Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
   • Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4. 4

   Cook the Curry Base

   • Heat the remaining 2 tbsp of oil in the pan over medium heat.
   • Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
   • Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5. 5

   Simmer the Salan

   • Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
   • Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
   • Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
   • Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.