Shimla Mirch Ka Salan is the best curry that goes well with any biryani. It taste awesome with rotis too.
- Dry roast peanuts on slow flame then add sesame seeds, when they turn slight brown.
- Add desiccated coconut powder, saute it for a minute and transfer to a blender. Grind this to fine paste and keep aside.
- Heat oil in a pan, add mustard seeds, when mustard seeds splutter add cumin seeds, red chillies, methi seeds, kalonji (optional), sliced onions, salt, curry leaves and cook it till onions are golden in color.
- Now, add ginger garlic paste, cook this till raw flavor is gone then add turmeric powder, red chili powder, cumin powder, coriander powder, green chillies, peanut and sesame seed paste along with 1 & cup of water, mix it like a thin paste, cook this in a slow flame for 30 minutes.
- In the same pan, add chopped coriander, mint leaves, beaten yogurt, mix it and cook this for 3 minutes.
- At last, add shimla mirchi pieces and cook this for few minutes till shimla mirchi is tender, then switch off the flame and serve this with chapathi.