Bharwan Mirch Ka Salan (Spicy Curry with Stuffed Chili Peppers)

If you are looking for a fiery hot and spicy curry then look no further. What could be more spicier than chili pepper curry? This salan (curry) from Hyderabadi cuisine, is known to be a perfect accompaniment for much prided Biryani. But, I am sure it can stand for itself as a perfect side dish like any other famous Indian curries. Just a hot bowl of steamed rice, or breads like parathas or pav or naans are perfect to soak up the goodness of the spicy gravy.

I already posted a recipe of Mirch Ka Salan long back. But this time I used sweet chili peppers and stuffed them with paneer so that you can actually bite into them and enjoy. Previously, I used tamarind juice for the sourness in the curry but here I used sour yogurt instead. This version is much more richer with use of cashews apart from peanuts, sesame seeds and coconut for the gravy. Do try making this dish and I am sure it will steal the show. Let me know if you have any suggestions or comments. I would love to hear from you.

Bharwan Mirch Ka Salan
Bharwan Mirch Ka Salan

Bharwan Mirch Ka Salan (Spicy Curry with Stuffed Chili Pepper)

Servings: 6


For Stuffed Chili Peppers:

Sweet Chili Peppers: 12-15 (Can also use Poblano Peppers or any mildly spicy chilies)

Paneer/Cottage Cheese: 100 gms/ 3/4th cup, grated

Potato: 1 medium, boiled and mashed

Red Chili Powder: 1 tsp

Amchur Powder: 1/2 tsp (or use chat masala)

Salt: 1 tsp (As required)

For Gravy:

Onions: 1 Large, sliced 

Peanuts: 3 tbsp

Sesame seeds: 2 tbsp

Dry/ Fresh Coconut: 2 tbsp, shredded

Whole Cashews: 4-5

Ginger Garlic Paste: 1 tbsp

Cloves: 3

Green Cardamom: 3

Cinnamon Stick: 1/2 inch piece

Black Peppercorns: 6-7

Red Chili Powder: 1 tsp

Coriander Powder: 1 tbsp

Cumin Powder: 1 tsp

Turmeric Powder: 1/2 tsp

Salt: 1 tsp (As required)

Sour Yogurt: 1 cup, whisked (Or use 1 tsp of amchur powder with normal yogurt)

Coriander Leaves: 2 tbsp

Garam Masala Powder: 1 tsp

Oil: 3 tbsp

To Temper:

Cumin seeds: 1/4 tsp

Fenugreek seeds: 5-6

Onion seeds/Kalonji: 1/4 tsp

Mustard seeds: 1/2 tsp

Dry Red Chilies: 2-3

Curry Leaves: 6-7


  1. Wash the chili peppers and slit them length wise and remove the seeds.
  2. Mix together stuffing ingredients – grated paneer, mashed potato, salt, chili powder and amchur.
  3. Stuff the peppers with the mixture and press to be compact.
  4. Heat 1 tsp oil in the non-stick pan on medium heat and sear the peppers gently in small quantities. It takes just two minutes or until light blisters occur on the skin on all sides. Take care not to soften them because they are going to be cooked in the gravy. Remove from pan and set aside. (Be careful while doing this because chilies burst in oil. Use pan cover if necessary)
  5. In another small pan, dry roast peanuts until fragrant and then sesame seeds and dry coconut. You need to work quickly because coconut burns easily. Transfer to the blender and grind to coarse paste by adding little water along with cashew nuts, cloves, cardamom, cinnamon, pepper corns, ginger garlic paste, chili, turmeric powder, cumin and coriander powder.
  6. Heat the remaining oil in the same pan in which peppers were cooked. Add all the tempering ingredients and let them splutter.
  7. Add in sliced onions and a pinch of salt to cook fast. Let the onions start to turn golden.
  8. Add the ground paste and stir. You will see all the oil is absorbed. Stir until the paste leaves oil at the edges. 3-4 minutes.
  9. Add salt and two cups of water and cover cook for twenty minutes on medium heat or until oil separates.
  10. Lower the flame, add whisked yogurt and mix well quickly. Again cover cook for ten minutes. Adjust the seasoning and thickness of the curry.
  11.  Add stuffed peppers and cook for two minutes.
  12. Add coriander leaves and switch off the flame. Cover and let stand for few minutes before serving. 



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