Mirchi Ka Salan (Indian Pepper Curry)

Mirchi Ka Salan is a creamy and delicious chili pepper curry that is a perfect side-dish for our famous biryani recipes. This rich and tangy vegan curry will work wonders with other dishes too.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅ MIRCHI KA SALAN (INDIAN PEPPER CURRY)
TAMARIND PULP
2 ounces dry tamarind see note for substitute
1 cup water warm
NUT AND SPICE MIXTURE
⅓ cup dried coconut flakes
¼ cup peanuts
3 tablespoons sesame seeds
2 teaspoons white poppy seeds see note for substitute
1 tablespoon coriander seeds
1½ teaspoons cumin seeds divided
¼ teaspoon fenugreek seeds
CURRY
¼ cup peanut oil or any mild tasting oil
2 yellow onions large, cut into large pieces
¾ lb chili peppers banana or Anaheim, about 6 peppers, see note
12 curry leaves
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon Kashmiri chili powder
¼ teaspoon turmeric
1 teaspoon brown sugar
Salt to taste
1½ cups water
2 tablespoons Cilantro chopped
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✅ TIMESTAMPS
00:00​ Introduction
00:20 Soak dry tamarind in warm water and extract the pulp, which will be added to the curry later on. Or use tamarind paste.
00:44 Dry roast spices, seeds and nuts until they darken a bit and turn aromatic. Cool and grind them into a powder.
01:28 Heat oil and sauté onion until soft and light brown. Let cool and process into a paste.
02:00 Sauté chili peppers until light golden in some spots and set aside.
02:28 Sauté cumin seeds and curry leaves in oil. Add ginger, garlic, onion paste, chili powder, turmeric, some salt, brown sugar and cook few minutes. Stir in seed-nut powder.
03:14 Next, add tamarind juices and water, adjust consistency and cook few minutes. Add salt to taste.
03:47 Slide chili peppers into the sauce and let it simmer until they are soft, gravy is thick and some oil trickles to the surface.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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