Recipe- Mirch ka Salaan (Jain Style/ No Onion No Garlic)

Recipe- Mirch ka Salaan (Jain Style/ No Onion No Garlic)
Print Recipe
"Super spicy super hot chilis stuffed with rich paneer, cooked with tomato gravy and Indian spices."
Servings Prep Time
2 People 10-15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10-15 Minutes
Cook Time
15 Minutes
Recipe- Mirch ka Salaan (Jain Style/ No Onion No Garlic)
Print Recipe
"Super spicy super hot chilis stuffed with rich paneer, cooked with tomato gravy and Indian spices."
Servings Prep Time
2 People 10-15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10-15 Minutes
Cook Time
15 Minutes
Ingredients
For Stuffing
For Gravy
Servings: People
Instructions
  1. Take grated paneer in a bowl and mix with salt, bhuna jeera and aamchur powder. (If you want too spicy mix red chili powder also with paneer). Keep aside.
  2. Wash and wipe well the green chilis and slit each chili lengthwise.
  3. Fill the paneer stuffing in each chili in good quantity (by press and fill method). Once done close each chili tightly and remove if there is extra stuffing. (You need to reserve 2 tbsp stuffing for the gravy).
  4. Now cut each chili in 2-3 pieces according to their lengths.
  5. Shallow fry stuffed chili on medium heat.
  6. Meanwhile you may prepare gravy, for that take 1 tbsp ghee (Or Oil) in a pan and add hing, jeera, laung, tej patta and red chili. Fry.
  7. When done add tomato puree and mix well. Reduce the flame to low and cover the pan. Leave for 4-5 minutes.
  8. Keep checking chilis turn them at regular intervals.
  9. Now add leftover or say reserved aprox 2 tbsp paneer stuffing and salt to gravy and mix well. Add sufficient water according to require consistency, boil it once on high flame. Then Cover the pan and let it cook for another 7-8 minutes or until it starts leaving sides on low flame.
  10. Check if chilis are done, switch off the flame.
  11. And arrange in a serving bowl.
  12. Check when gravy is done pour over the chilis in a serving bowl. And serve hot with rice, roti, naan or paratha.
Recipe Notes
  • Remove seeds from chilis if it is super hot before stuffing with paneer.
  • If you want more spicy you can add red chili powder to the stuffing.
  • Keep checking while shallow frying chilis, it might burn if left unattended.
  • Fry them till cooked and brown in color.
  • Adjust the consistency of gravy with required water.
“Be Vegetarian be Happy”
“Live and Let Live”
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Author: Vibhuti Jain

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