Hyderabadi paneer stuffed Mirch Ka Salan

Name: Hyderabadi paneer stuffed Mirch Ka Salan
Cuisine: Indian
Ingredients: 2 tbsp oil; 2 tsp mustard seeds; 7-8 curry leaves; 100 gm green long mirch; Paneer for stuffing mirch; to taste salt; 2 tsp red chilli powder; 1/2 tsp turmeric powder; 2 tsp coriander powder; 1 tomato; 1 large lemon size tamarind extracted pulp; 1 tbsp coriander leaves for garnishing; For the masala:; 1 tbsp peanuts; 1 tbsp desiccated coconut cut into pieces; 1 tbsp sesame seeds; 2 medium sized onions sliced; 4-5 pods garlic; leaves Green coriander

santoshbangar @cook_7760530

#RC post 3

santoshbangar @cook_7760530

#RC post 3

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Ingredients

2 tbspoil
2 tspmustard seeds
7-8curry leaves
100 gmgreen long mirch
Paneer for stuffing mirch
to tastesalt
2 tspred chilli powder
1/2 tspturmeric powder
2 tspcoriander powder
1tomato
1large lemon size tamarind extracted pulp
1 tbspcoriander leaves for garnishing
For the masala:
1 tbsppeanuts
1 tbspdesiccated coconut cut into pieces
1 tbspsesame seeds
2medium sized onions sliced
4-5 podsgarlic
leavesGreen coriander

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Steps

1

Wash Mirch and slit in between wipeout the seeds.add salt green coriander leaves and powder,Garam masala in paneer. Mix well. Stuff this into Mirch. Keep aside
2

Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
In a pan, add onions, smear little oil and roast them for a minute.add garlic pods and fry it
3

Make a fine masala paste of all the roasted ingredients which are peanuts, and onion
4

In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
add curry leaves.
5

Add the stuffed Mirch and fry them well until it become soft
Add the masala paste into it, mix well.
6

Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners.
Add the tamarind extracted pulp and stir well.
Add water if required and salt too.
7

Add tomato pieces.Cook the Mirch until the gravy thickens and oil appears.
8

Serve with biryani