Green chilli masala

Mirch ka salan

Serves 2


Green chillies (bhajji  Milagai) – 4 or 5 (cut in the middle and take some seeds out)

Aloo -2 cut into pieces

Peas –  if desired

Tomatoes – 3 cut into small pieces

Tomato puree – ½ cup

Jeera  (Cumin) – 1 tbsp

Pudhina leaves (mint) – as per taste

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Garam masala – 1 tbsp

Amchur (dry mango) powder – 1 tbsp

Methi powder – 1 tbsp

Salt – to taste

Oil  – 1 tbsp

Asafoetida – 1 pinch

Curd – 3 tbsp

Milk or milk cream – 1 tbsp

Coriander – for garnishing

Preparation of Green chilli masala:

  1. Heat 1 tbsp oil in a pan and add jeera (cumin seeds), pudhina (mint leaves), mirch (bhajji milaga) seeds and asafoetida
  2. When they sizzle, add the tomatoes cut into pieces along with the mirch (bhajji milagai) and cook for 1 min.
  3. Then pour some water and tomato puree.
  4. Add chilli powder, dhania, amchur, methi, garam masala, powder, salt and stir well.
  5. Add potatoes, peas and cook well atleast for 10 – 15 mins.
  6. After it becomes thick as a gravy add curd, milk or milk cream and remove from the flame.

Best side dish for naan, roti and paratha.

Additional Info:

You can add some more water or tomato puree to increase the amt of gravy.

You can also add 1 tbsp of corn flour mixed in 2tbsp of water to the gravy, to make it thick.


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