Soya Aur Mirchi Ka Salan

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(Cook with Harish)

https://harishkitchen.com/?p=884

Soya aur mirchi ka salan – soya chaap & Green Peppers in a Spicy Peanut Sauce

NUTRITION

 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.

DESCRIPTION

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.

NGREDIENTS

  • 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

INSTRUCTIONS

  • 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.


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