In a pan add all the ingredients for the masala.
2 tablespoon Peanuts, 2 tablespoon White Sesame Seeds, ¾ tablespoon Poppy seeds, ½ tablespoon Kalonji/ Onion Seeds, 1 tablespoon Dried Coconut shredded, ½ tablespoon Cumin Seeds, ½ tablespoon Coriander Seeds, 4-5 seeds Methi/ Fenugreek
Dry roast on medium flame till the coconut is fragrant.
Turn down the flame, remove in a bowl and let the ingredients cool completely.
Grind to a smooth paste using a few teaspoons of water as needed and set aside.
Wash and dry the peppers. Make one or two slits in them.
8-10 Shishito Peppers
To blister the peppers; heat oil in the pan. Once hot, add the peppers and let the skin blister.
2 tablespoon Oil
Turn them over and let the other sides brown too.
Remove and set aside.
In the same pan add the remaining oil and heat it. Once hot, add cumin seeds.
1 tablespoon Oil, 1 teaspoon Cumin Seeds
Once they pop, add ginger, garlic, green chili and onions.
½ inch Ginger, 2 cloves Garlic, 1 Green Chili, 1 medium Onion
Cook on medium flame till the onions are completely soft.
Add the masala purée and cook for another minute.
Then add red chili powder, salt and turmeric powder. Sauté for a couple of minutes.
½ teaspoon Red Chili Powder, ½ teaspoon Turmeric Powder, 1 teaspoon Salt
Mix well and add water.
¾ cup Water
Simmer till the gravy boils and the oil floats to the side. Then add whipped yogurt and mix well.
¼ cup Yogurt
Simmer for another couple of minutes.
Add the blistered peppers and cook covered for 5 minutes.
Top with cilantro and serve this Shishito Pepper Salan with naan, paratha or biryani.