Mirch ka Salan | How to make Mirch ka Salan

By Krithika Chandrasekaran  |  28th Sep 2015  |  
4.5 from 4 reviews Rate It!
  • Mirch ka Salan, How to make Mirch ka Salan
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About Mirch ka Salan Recipe

Salan, or curry, is a popular base that is combined with several vegetarian and non-vegetarian options. Making this for the first time, I took inspiration from Tarla Dalal. The part I loved was the use of peanuts and sesame seeds.

Mirch ka Salan is delicious and authentic dish. Mirch ka Salan by Krithika Chandrasekaran is a great option when you want something interesting to eat at home. Restaurant style Mirch ka Salan is liked by most people . The preparation time of this recipe is few minutes and it takes 40 minutes to cook it properly. Mirch ka Salan is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mirch ka Salan. Mirch ka Salan is an amazing dish which is perfectly appropriate for any occasion. Mirch ka Salan is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mirch ka Salan at your home.

Mirch ka Salan

Ingredients to make Mirch ka Salan

  • Bhavnagari or Bajji chilies - 8
  • capsicum - 1
  • mustard seeds - 1/2 tsp
  • jeera - 1 tsp
  • curry leaves - a few
  • fenugreek (Methi) seeds - 1/4 tsp
  • Chili powder - 2 tsps
  • Dhaniya-jeera powder - 2 tbsps
  • tamarind (Imli) pulp - 1 tbsp
  • Chopped fresh coriander - 2 tbsps
  • water - 2 cups
  • oil - 2 tbsps
  • salt to taste
  • Roasted peanuts - 2 tbsps
  • Roasted jeera - 1 tbsp
  • Roasted Sesame(til) - 2 tbsps
  • ginger - 1/2
  • garlic - 6 cloves
  • onion - 1/2 cup (chopped)
  • tomatoes - 1 cup (chopped)
  • coconut (fresh grated) - 3 tbsps

How to make Mirch ka Salan

  1. Wash and slit the chilies. De-seed and fry in oil. Or you could shallow fry in less oil, which is what I did! Drain and keep aside.
  2. For the dry masala, grind the roasted peanuts, sesame seeds and jeera to a coarse powder. Keep aside. For the gravy base, grind ginger, garlic, onion, tomatoes and fresh coconut to a paste.
  3. Heat 2 tbsps oil in a pan, add jeera, mustard seeds, methi seeds and curry leaves. Let them crackle. Now add the ground paste and stir well. Let it cook for about 2-3 minutes.
  4. Add the dry masala mix to this gravy and stir again. Let it cook on a medium flame till oil starts to separate. Add 2 cups water, tamarind pulp and bring to a boil.
  5. Finally add the green chilies and capsicum , along with chopped coriander. Check for salt and let simmer on low till gravy thickens.
  6. Serve "hot" :)

Reviews for Mirch ka Salan (4)

Shipra Bhandaria year ago


saakshi jesswani2 years ago


anjana arora2 years ago

nice dish.!!

Namu Manandhar2 years ago

this seems really tasty!