Mirch Ka Saalan With Peshawari Naan

Fried green chilies, peanuts, and sesame seeds are used to make this spicy and tangy vegan curry. It is served with Peshawari Naan, which is soft and buttery.

Ingredients:

• 6-8 large green chilies
• 2 tablespoons peanuts
• 1 tablespoon sesame seeds
• 1 tablespoon dry coconut, grated
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon tamarind pulp
• 2 tablespoons oil
• 2 cups water
• For Peshawari Naan:
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegan yogurt
• 1/4 cup warm water
• 2 tablespoons vegan butter, melted

Instructions:

Slit the green chilies lengthwise and remove the seeds

Dry roast peanuts, sesame seeds, and grated coconut until lightly browned

Grind them into a smooth paste

Heat oil in a pan and saut chopped onions until golden brown

Add ginger-garlic paste and saut until the raw smell disappears

Add chopped tomatoes and cook until they turn mushy

Add the ground paste along with red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt

Mix well and cook for 2-3 minutes

Add tamarind pulp and water

Bring it to a boil

Add the slit green chilies and simmer until the gravy thickens and the chilies are cooked

For Peshawari Naan: In a bowl, mix all-purpose flour, instant yeast, sugar, salt, and vegan yogurt

Gradually add warm water and knead into a soft dough

Cover and let it rest for 1 hour

Divide the dough into equal portions and roll them into balls

Flatten each ball into a disc

Brush each disc with melted vegan butter

Heat a skillet or tava over medium heat

Place the naan disc on it, buttered side down

Cook until bubbles appear on the surface, then flip and cook until golden brown spots appear

Serve the Mirch Ka Saalan hot with Peshawari Naan