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Sering Shishito pepper salan with steamed rice and salad in a cast iron pan.
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5 from 1 vote

Shishito Pepper Salan

A curry made using nuts and spices; this Shishito Pepper Salan is a delicious take on Hyderabadi Mirchi ka Salan.
It is an easy and great side for roti, rice or biryani!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 4
Calories: 198kcal
Author: Smruti

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

For the Peppers

  • 8-10 Shishito Peppers
  • 2 tablespoon Oil

For the Curry

Instructions

  • 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.

Notes

  • Shishito Peppers: I like to use shishito peppers for the recipe of Shishito Pepper Salan. However, use spicy or mild chilis based on your spice tolerance. Jalapeños, banana peppers, bhavnagri mirchi, baaji milagai, poblano or even anaheim peppers work. It works to deseed the chilis to make them milder.
  • Using the same pan: The entire recipe can be made in one single pan without having to rinse in between. The steps are ordered in a way that the pan works fine throughout the recipe. Plus, the oil from sautéing the peppers is the best to use to make the salan.
  • Use fresh ingredients: As we use the chili to consume as a sabji and not to season the curry, we need fresh chili. Also the seeds we use tend to become rancid quickly. So pick fresh ones to get the maximum flavor in the curry. Plus, dry roasting the seeds do help make the curry very flavorful.
  • Stuffing the peppers: While I simply roast the peppers, there is an option to stuff them with a filling made from potatoes or paneer. Both works well and makes the dish more filling.
  • Using other vegetables: If you are not a fan of chili, simply add a mix of your favorite vegetables or paneer to the recipe. This makes a delicious curry without any chili.
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 198kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 664mg | Potassium: 191mg | Fiber: 4g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 3mg