Soya Aur Mirchi Ka Salan
(Cook with Harish)
Soya aur mirchi ka salan – soya chaap & Green Peppers in a Spicy Peanut Sauce
Serving Size:6 Calories:201 Sugar:5 Sodium:115 Fat:13 Saturated Fat:2 Unsaturated Fat:10 Trans Fat:0 Carbohydrates:10 Protein:13 Cholesterol:3
The recipe I am sharing today is soya chaap & Mirch ka Salan. I have used Jalapeños here. Fat and fleshy, these green chilies were charred in an open flame and THAT my friends makes the rest of the process a total no-brainer. The charred Jalapeños add the much required smokiness and kick to the recipe. Again, the recipe being Hyderabadi in origin it has a special place in my heart and home.
A delicious and versatile curry base that is perfect with a side of rice or rotis. Try out this Paneer Mirch Ka Salan Recipe at Home.
- Jalapenos – 4 (big)
- Soya chaap – 1 lb
- Tamarind paste – 2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Nigella Seeds – ½ tsp
- Vegetable oil – 2 tbsp
- Big Onion – ½, sliced thinly
- Garlic cloves – 2, minced
- Salt – To taste
- Sugar – To taste
- Water – 3/4 cup
- Curry Leaves – Few leaves
- Red Chilies – Few (for garnish)
For the Masala
- Peanuts – 1/3 cup
- Sesame Seeds – 3 tbsp
- Desiccated Coconut – ¼ cup
- Chili Powder – 1 tsp
- Turmeric powder – ½ tsp
- In a pan, dry roast the peanuts, sesame seeds and desiccated coconut for 2-3 mins. Take care not to burn anything. Let it cool.
- Take the jalapenos and brush with a tsp of oil and hold them with the help of tongs in an open flame. Alternately, broil them until the skin is charred.
- Let it cool and remove the charred skin gently. Slice in halves.
- In a pan, add 1 tbsp of the vegetable oil and lightly fry the soya chaap until browned.
- Add the onions and garlic and fry well. Now add the dry roasted peanuts, sesame seeds and desiccated coconut to it.
- Add the chili and turmeric powder to it and grind the above masala and keep handy.
- In a pan, heat the remaining vegetable oil and add the mustard, cumin and nigella seeds. Let them pop.
- Throw in the curry leaves and add the ground masala.
- Add the tamarind paste, 3/4 cup of water and mix well. Adjust the amount of water as needed. Cook the mixture for 4-5 mins.
- Add salt and sugar to taste.
- Drop the soya chaap and sliced jalapenos. Mix in with the sauce.
- Garnish with a couple of red chilies and serve.