4.7/5 rating (6 votes)

Mirch ka Salan

Biryani side sauce

  • Heat Mild
  • Serves 10
  • Dietary Info VEGETARIAN VEGAN CONTAINS-NUTS LACTOSE-FREE DAIRY-FREE WHEAT-FREE GLUTEN-FREE
  • Prep 5 mins
  • Cook 20 mins
Mirch ka Salan

Hari says

Salan is usually served on the side with a Biryani along with a raita to add a something extra to the dish and a bit of a sauce. This one uses large green mirch or chillies for warmth rather then heat. They add a delicious roasted flavour when they are fried in the oil. I think it makes a great sauce for many other types of dishes too. It's a great dipping sauce for kebabs, it also works really well with a grilled steak. Robust and meaty it's fairly simple to cook too.

  • Ingredients
  • Method

Salan paste

  • 4 tbsp peanuts
  • 3 tbsp sesame seeds
  • 1 tsp poppy seeds
  • 2 tbsp dry coconut
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 inch ginger
  • 2 cloves garlic
  • 125ml water, as required to blend

Masala

  • 6 large green chilis, (mild chillis or even pedron peppers)
  • 3 tbsp rapeseed oil
  • ¼ tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 1 tsp nigella seeds
  • few curry leaves
  • ½ medium sized onion, finely chopped
  • ½ tsp turmeric
  • 1 tsp kashmiri chili powder
  • 125ml tamarind water
  • salt to taste
  • ½ tsp jaggery or brown sugar
  • 200ml water, or as required to loosen
  • handful of coriander leaves, finely chopped

Method

Salan Paste

  1. Dry roast coriander seeds, cumin seeds, peanuts, sesame seeds, poppy seeds and coconut. Leave to cool.
  2. Blend the toasted spices and peanuts in a spice grinder.
  3. Add the ginger and garlic, and add a little water to blend it into a smooth paste.

Masala

  1. Heat oil and fry green chillis until they just start to brown. Remove from the pan and set to one side.
  2. Add mustard, nigella, fenugreek and curry leaves and toast until fragrant.
  3. Add the chopped onion and salt.
  4. Stir in the ground salan paste (this will spit so be careful). Add the turmeric, chilli powder and fry for about 5 minutes until the ginger and garlic paste is cooked.
  5. Add the tamarind water, jaggery, salt and the fried chillies.
  6. Stir and add approx 200ml water. Boil and simmer for 10 minutes - Once it's beautifully thick add the coriander leaves and simmer for 5 minutes before serving

This goes well with

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