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Rajasthani Malai Mirch

malai-mirchi

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.

Ingredients:
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)

Procedure:
step-1
Wash chillies, remove stalks and chop into small pieces.

step-2
Heat oil in a kadhai. Add jeera and hing and sauté for half a minute till aromatic.

step-3
Add in Haldi Turmeric Powder, Dhaniya Coriander Powder and saunf powder and sauté for another two–three minutes.

step-4
Add green chillies and stir well. Follow through with salt and amchur, and stir well.

step-5
Cook the chillies for 2 more minutes on a low flame.

step-6
Stir well and add fresh cream. Stirring continuously, cook for 1 more minute.

serving tip:
Malai mirch is ready to be served as an accompaniment to roti. You may also serve the dish with Jaisalmeri Kala Chana and paratha.