I ordered paneer biryani from a popular restaurant a few days ago, and they delivered me Mirchi salan, raita and fried chips. I then decided to prepare this at home. So, let us see how I made them, and my family licked their fingers and enjoyed them with rice and rotis.
INGREDIENTS
for masala paste:
- 2 tbsp peanuts
- 2 tbsp sesame
- 1 tbsp poppy seeds / khus khus
- ¼ tsp methi / fenugreek
- ▢2 tbsp dry coconut, sliced
- ▢2 clove garlic
- ▢1 inch ginger
- ▢½ cup water
for salan:
- 3 tbsp oil
- 6 chili, slit
- 1 tsp mustard
- 1 tsp cumin
- few curry leaves
- ½ onion, finely chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp garam masala
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp salt
- 1 cup tamarind extract
- ½ tsp jaggery
- 1 cup water
- 2 tbsp coriander, finely chopped
INSTRUCTIONS
- firstly, in a pan dry roast 2 tbsp peanuts on low flame until they turn crunchy.
- add 2 tbsp sesame, 1 tbsp poppy seeds, ¼ tsp methi, 2 tbsp dry coconut.
- dry roast on low flame until they turn golden brown.
- cool completely, and transfer to a small mixi jar.
- add 2 clove garlic, 1 inch ginger and ½ cup water.
- blend to smooth paste adding more water if required. keep aside.
- in a large kadai heat 3 tbsp oil and saute 6 chili.
- saute on medium flame until the blisters appear on chilli. keep aside.
- in the same oil, splutter 1 tsp mustard, 1 tsp cumin and few curry leaves.
- add ½ onion and saute on medium flame.
- now keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
- saute on low flame until the spices turn aromatic.
- now add the prepare masala paste and mix well.
- add 1 cup tamarind extract, ½ tsp jaggery and mix well.
- further, add fried chilli and mix adjusting consistency as required.
- cover and cook for 10 minutes or until the oil separates.
- add 2 tbsp coriander and mix well combining well.
- finally, enjoy mirchi ka salan with biryani.
