Fried green chilies, peanuts, and sesame seeds are used to make this spicy and tangy vegan curry. It is served with Peshawari Naan, which is soft and buttery.
Ingredients: 6-8 large green chilies. 2 tablespoons peanuts. 1 tablespoon sesame seeds. 1 tablespoon dry coconut, grated. 1 onion, chopped. 1 tomato, chopped. 1 teaspoon ginger-garlic paste. 1 teaspoon red chili powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon coriander powder. 1/2 teaspoon cumin powder. 1/2 teaspoon garam masala. Salt to taste. 1 tablespoon tamarind pulp. 2 tablespoons oil. 2 cups water. For Peshawari Naan:. 2 cups all-purpose flour. 1 teaspoon instant yeast. 1 tablespoon sugar. 1/2 teaspoon salt. 2 tablespoons vegan yogurt. 1/4 cup warm water. 2 tablespoons vegan butter, melted.
Instructions: Slit the green chilies lengthwise and remove the seeds. Dry roast peanuts, sesame seeds, and grated coconut until lightly browned. Grind them into a smooth paste. Heat oil in a pan and saut chopped onions until golden brown. Add ginger-garlic paste and saut until the raw smell disappears. Add chopped tomatoes and cook until they turn mushy. Add the ground paste along with red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for 2-3 minutes. Add tamarind pulp and water. Bring it to a boil. Add the slit green chilies and simmer until the gravy thickens and the chilies are cooked. For Peshawari Naan: In a bowl, mix all-purpose flour, instant yeast, sugar, salt, and vegan yogurt. Gradually add warm water and knead into a soft dough. Cover and let it rest for 1 hour. Divide the dough into equal portions and roll them into balls. Flatten each ball into a disc. Brush each disc with melted vegan butter. Heat a skillet or tava over medium heat. Place the naan disc on it, buttered side down. Cook until bubbles appear on the surface, then flip and cook until golden brown spots appear. Serve the Mirch Ka Saalan hot with Peshawari Naan.
