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Butter Paneer Masala
Creamy tomato-based curry with soft paneer cubes — the all-time favourite of Indian...
🌿 Vegetarian
Telangana
Lunch
Telangana Mirchi Ka Salan Chilli Peanut Sesame Biryani Side
Long green chillies cooked in a peanut, sesame and coconut gravy with tamarind — the essential Hyderabadi accompaniment to biryani.
Prep20 min
Cook25 min
Total45 min
Serves4
LevelMedium
Method
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1
Blend dry-roasted peanuts, sesame seeds, coconut, cumin, coriander, soaked poppy seeds and roasted onion with tamarind paste and 1/4 cup water into a very smooth, thick paste.
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2
Slit the chillies lengthwise without cutting all the way through.
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3
Remove seeds for a milder result.
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4
Heat 1 tbsp oil in a pan. Shallow fry the slit chillies on medium for 2 to 3 minutes until slightly blistered. Remove and set aside.
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5
Heat 2 tbsp oil. Add mustard seeds — pop. Add curry leaves.
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6
Add the blended salan masala paste. Fry stirring for 5 to 6 minutes on medium until oil surfaces.
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7
Add turmeric, red chilli powder and 1/2 cup water. Bring to a simmer.
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8
Add the fried chillies. Simmer on medium for 10 to 12 minutes until the chillies are completely tender and have absorbed the salan.
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9
Season with salt.
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