capsicum salan | simla mirch ka salan for biryani
Try making the capsicum salan by parveen for your family today. The step-by-step guidance provided by parveen will help you master the capsicum salan. The delicious flavours hidden in the capsicum salan will make it a hit amongst both children and adults. The humble and simple capsicum salan is the perfect dish to make for those days when you are feeling lazy and can’t understand what to make. But don’t be fooled by the simplicity of the capsicum salan because this dish hides some of the most amazing and tantalizing flavours you will ever come across. Get your family involved in the cooking process of the capsicum salan and enjoy a lovely day cooking and spending time with your family-a perfect Sunday afternoon activity to do for the entire family (if I may say so). Food cooked with love has a different taste altogether and when the entire family is involved in the cooking, the whole process of making capsicum salan will be so much more enjoyable.
Ingredients (240 ml cup used)
- 2 tbsp. Oil
- ¾ cup thinly sliced onions
- 2 small tomatoes chopped
- 1 ½ tbsp. Melon seeds /magaz (or good quality poppy seeds or cashews)
- ½ tsp. kasuri methi
- ¾ tbsp. ginger garlic paste
- ½ to ¾ tsp. red chili powder
- 1 heaped cup of capsicum/ bell peppers
- ½ cup fresh frozen green peas
- salt as needed
- turmeric powder as needed
to roast and powder (use only ¾ tsp. for the gravy)
- ½ bay leaf
- 1 star anise
- 3 green cardamoms
- 1 small black cardamom
- ¼ tsp pepper corn
- 2 two inch cinnamon sticks
- ½ tbsp. Cloves
- 2 tbsp. Coriander seeds
- 1 tbsp. Shahi jeera
- ½ mace flower
- ¼ tsp grated nutmeg
How to make the recipe
Dry roast and make a fine powder of all the dry spices mentioned under “to roast and powder”. If using poppy seeds instead of magaz or cashews. Roast them and make a fine paste with very little water.
Heat a pan with oil, add onions and fry on medium high till golden brown.
Reduce the heat, add ginger garlic paste and fry till you get an aroma.
Add tomatoes, sprinkle salt and turmeric, fry on a medium high till the tomatoes turn mushy and brown. Add magaz seeds or cashews now. set this aside to cool.
Grind the onion tomato mix with little water to a smooth puree.
Heat the same pan with oil, add a small piece of bay leaf and cumin, let them them crackle.
Add capsicums and green peas and fry on a high flame for 3 mins. Do not burn.
Pour this ground mixture, add red chili powder,kasuri methi, ¾ tsp of ground masala powder. Mix well and adjust water if needed. When it comes to a boil, cover and simmer till the capsicums are soft cooked and almost mushy. It takes around 12 to 15 mins for the gravy to become flavorful.
Switch off and serve capsicum salan with your favorite biryani.