Mirchi Ka Salan with Shishito Peppers – A Flavorful Hyderabadi Curry
Looking for a delicious, mildly spiced curry? Try this Mirchi Ka Salan with Shishito Peppers, a rich and aromatic Hyderabadi-style curry made with a creamy peanut and sesame seed paste.
Servings: 6
Calories: 132kcal
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp= 15ml; 1 tsp= 5ml;
To roast and grind
- 2 tbsp of peanuts
- 2 tbsp poppy seeds
- 1 tbsp sesame seeds
- 2 tbsps dry coconut unsweetened
- 1 tsp fennel seeds
For the curry
- 2 tbsps oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 170 grams shishito peppers 6 oz
- 1 onion approx 180 grams finely chopped
- 5 to 10 curry leaves
- 1 tbsp ginger garlic paste
- 2 tsps tamarind paste mixed with ½ cup of water
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1.5 tsp red chili powder
- 1 tsp garam masala
- 1.75 tsp salt or taste
- 2 tsps jaggery
Instructions
- Heat a pan or kadai and dry roast the peanuts, poppy seeds, sesame seeds, two tablespoons of coconut, and fennel seeds until the coconut turns golden brown.
- Let the mixture cool, then grind it into a smooth paste.
- In a wide pan or Dutch oven, heat two tablespoons of oil and temper the mustard seeds and cumin seeds once the oil is hot. Add the chopped onion, curry leaves, and ginger-garlic paste, then sauté until the onions turn translucent.
- Stir in the chopped shishito peppers and sauté for a couple of minutes before adding the tamarind paste mixed with water.
- Next, mix in all the spices—cumin powder, coriander powder, red chili powder, garam masala, and salt—ensuring everything is well combined. Pour in an additional ¼ cup of water and cook until the shishito peppers become soft and tender, which takes about 4 to 5 minutes.
- Once the peppers are cooked, add the jaggery and mix well. Now, incorporate the ground paste, mix thoroughly, and add another ½ cup of water, allowing the salan to cook until it thickens.
- Finally, garnish with cilantro and turn off the heat. Serve hot with rice or your choice of bread.
Video
Notes
- This salan has a rich blend of spices, but the nut paste and jaggery create a beautifully balanced flavor, which is the highlight of this dish. Feel free to adjust the spice levels to your preference.
- Shishito peppers don't need to be deseeded, but you can if desired.
- While shishito peppers bring a unique taste to this recipe, you can also substitute them with eggplants, potatoes, or bell peppers.
Nutrition
Calories: 132kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 696mg | Potassium: 208mg | Fiber: 3g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 42mg | Calcium: 88mg | Iron: 2mg