Name: Recipe- Mirch ka Salaan (Jain Style/ No Onion No Garlic)
Prep time: 10 min
Cook time: 15 min
Yield: 2 People
Ingredients: 0.5 cup Cottage Cheese/ Paneer ((Grated)); 0.5 tsp Salt ((Or as per taste)); 0.5 tsp Dry roasted Cumin/ Bhuna Jeera; 1 pinch Dry Mango Powder/ Aamchur; 0.5 tsp Red Chili Powder ((Optional, I avoided as chili is already spicy)); 4-5 nos Green Chili ((Moti)); 1 tbsp Ghee ((Or Oil)); 1 Pinch Asafoetida/ Hing; 2 nos Clove/ Laung; 2 nos Bay Leaves/ Tej Patta; 2-3 nos Red Chili Whole; 1 pinch Turmeric Powder/ Haldi; 1 Large Tomato ((Grated or Pureed)); 0.5 tsp Salt ((Or as per paste))

Posted By Vibhuti Jain on Nov 13, 2014 in All Recipes, Curries, Daal & Vegetables, Daal & Sabzi, Daal and Curries, Festive & Vrat, Jain Food, Satvik Food | 0 comments

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

"Super spicy super hot chilis stuffed with rich paneer, cooked with tomato gravy and Indian spices."

CourseMain Course

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)

"Super spicy super hot chilis stuffed with rich paneer, cooked with tomato gravy and Indian spices."

CourseMain Course

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

0.5 cup Cottage Cheese/ Paneer (Grated)
0.5 tsp Salt (Or as per taste)
0.5 tsp Dry roasted Cumin/ Bhuna Jeera
1 pinch Dry Mango Powder/ Aamchur
0.5 tsp Red Chili Powder (Optional, I avoided as chili is already spicy)
4-5 nos Green Chili (Moti)

For Gravy

1 tbsp Ghee (Or Oil)
1 Pinch Asafoetida/ Hing
2 nos Clove/ Laung
2 nos Bay Leaves/ Tej Patta
2-3 nos Red Chili Whole
1 pinch Turmeric Powder/ Haldi
1 Large Tomato (Grated or Pureed)
0.5 tsp Salt (Or as per paste)

Servings: People

Instructions

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.
Wash and wipe well the green chilis and slit each chili lengthwise.
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).
Now cut each chili in 2-3 pieces according to their lengths.
Shallow fry stuffed chili on medium heat.
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.
When done add tomato puree and mix well. Reduce the flame to low and cover the pan. Leave for 4-5 minutes.
Keep checking chilis turn them at regular intervals.
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.
Check if chilis are done, switch off the flame.
And arrange in a serving bowl.
Check when gravy is done pour over the chilis in a serving bowl. And serve hot with rice, roti, naan or paratha.