Mirch Ka Salan - Chillies in tangy peanut sesame curry - Archana's kitchen recipes

Intro Music Hi everyone, welcome to Archana's Kitchen. In Todays recipe I am going to show you another popular fan requested recipe and thats Mirch Ka Salan. Salan is a hot spicy and tangy gravy that gets is full bodied flavour from peanuts and sesame and the tanginess from tamarind. So lets dive right in to start making the Mirch Ka Salan Below are the ingredients needed to make the Mirch Ka Salan These are the chillies, that I will use to make Mirch Ka Salan They are longer and little fatter than the jalepeno chillies and less spicy We will remove the stem, cut the chillies into half and slit them vertically Once you have slit the chillies, we will now remove the seeds from them Dice all of the slit chillies into 1 inch size pieces and and and keep them aside. To make the masala for the salan, into a small grinder, add in ¼ cup of grated coconut, 2 tablespoons of shelled and roasted peanuts, 2 tablespoons of sesame seeds, a little bit of water and grind into a smooth paste Open once in between to bring them all together and grind again until smooth Transfer the paste to a bowl and keep it aside. Into the same grinder, add in a large chopped onion, an inch piece of ginger , 2 green chillies and 3 to 4 cloves of garlic. Grind the onion garlic ginger into a smooth paste and once done, transfer to a bowl and keep aside Next, into a large heavy bottomed pan add in a teaspoon of oil Add in the diced chillies into the oil Add a dash of salt Roast the chillies in the oil for a couple of minutes until lightly tender and browned After 4 to 5 minutes of roasting you can see brown spots on the chillies. Once done transfer to another bowl and keep the chillies aside. To make the salon masala, into the same pan; add in a tablespoon of oil To this add a teaspoon of mustard seeds, a teaspoon of cumin seeds and a quarter teaspoon of fenugreek seeds Roast all of them until they crackle. Once it crackles add in the onion garlic paste and saute until the raw smell goes away. This takes about 5 to 6 minutes on low heat. Once well onion is well sauteed; add in a teaspoon or more of turmeric powder, a large teaspoon of coriander powder and some red chilli powder to taste. Saute all the ingredients until you get a aroma and they have come together. Once the masala has come together, add in the peanut and sesame paste Once the masala has come together, add in the peanut and sesame paste, add in some chopped curry leaves, half cup of tomato puree, and finally the tamarind water Stir all the ingredients together and add in the roasted chillies Cover the pan and simmer on low heat for about 15 to 20 minutes until the gravy has thickened and has all the flavours coming out. Its been about 15 minutes the salon is simmering and the gravy has thickened. You will be able to smell the rich flavours of peanut and sesame in the mirch ka salan. Finally stir in lots of chopped coriander leaves into the salon to give it more flavour Transfer the mirch ka salan to a serving dish, top it with more coriander leaves and serve with vegetable biryani