To ensure the right taste, use only fresh chillies. The dish can be refrigerated up to a week. To serve, heat it lightly or microwave for 20 seconds.
Green chillies, chopped (1/2 cup)
Fresh cream (3 tbsp)
Oil (1 tbsp)
Cumin seeds (jeera) (1/2 tsp)
Asafoetida (hing) (pinch)
Dhaniya Coriander Powder (1 tsp)
Fennel seed powder (saunf) (1 tsp)
Haldi Turmeric Powder (1/2 tsp)
Raw mango powder (amchur) (1/2 tsp)
Wash chillies, remove stalks and chop into small pieces.
Heat oil in a kadhai. Add jeera and hing and sauté for half a minute till aromatic.
Add in Haldi Turmeric Powder, Dhaniya Coriander Powder and saunf powder and sauté for another two–three minutes.
Add green chillies and stir well. Follow through with salt and amchur, and stir well.
Cook the chillies for 2 more minutes on a low flame.
Stir well and add fresh cream. Stirring continuously, cook for 1 more minute.
Malai mirch is ready to be served as an accompaniment to roti. You may also serve the dish with Jaisalmeri Kala Chana and paratha.