Mint Mirch Masala is a rich gravy made with spicy chillies (mirch) something like butter masala but with minty flavor. Again there are million ways to make it using a variety of chillies… I have shared my version which uses spicy chillies in the masala but made colorful with sweet peppers, also added Paneer for some extra attractive which is absolutely optional. You may choose anything to float in this base gravy for which cream is a must….. add paneer or mixed veggies, boiled eggs, meat or just roasted spicy green chillies… the gravy is going to rock!
Ingredients for Saute & Grind
- Mirch (Spicy Green Chilli ) – 4
- Mint leaves – 1/2 cup (tightly packed)
- Onion – 1 cup (roughly chopped)
- Tomato – 1/4 cup
- Ginger – 2 inch piece
- Garlic – 3 cloves
- Cumin seeds – 1 teaspoon
- Cardamom – 1
- Cinnamon – 1/2 inch stick
- Cloves – 3
- Oil – 2 tablespoons
- Coriander leaves – 1/4 cup (tightly packed)
Ingredients for Gravy
- Paneer – 10 pieces
- Butter – 1 tablespoon
- Cumin seeds – 1/2 teaspoon
- Onion – 1/4 cup (finely minced)
- Turmeric powder – 1/4 teaspoon
- Kashmir Chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – 1 & 1/2 teaspoon
- Heavy cream – 1/4 cup
Veggies for Saute
- Onion – 1/4 (quartered)
- Color Capsicum – 1/2 cup (red, green, yellow & orange)
- Sugar – a pinch
- Oil – 1 teaspoon
Lets see how to make this Mint Mirch Masala….
Heat oil in a pan add all the ingredients from table-1 except coriander leaves. Saute them all until they turn translucent.
They have to becomes tender… just saute for 10 minutes over medium flame and switch off. Let it cool completely.
Now grind that along with fresh coriander leaves to amke a fine paste. You may add little water to make your mixer run. Keep this paste aside.
Now heat butter in pan, splutter cumin seeds and fry the finely minced onion until lightly browned and crisp.
Now add turmeric powder, red chilli powder coriander powder and salt. Suate this masala for few minutes to get rid of the raw smell.
Add in the mint paste now and saute.
Reduce flame and cook the masala paste for few minutes, covered with a lid.
Add in Paneer pieces and heavy cream at this stage and simmer, lightly covered. It will start to ooze oil….
Meanwhile saute the onion and colored peppers in oil using a separate pan…using a pinch of sugar to keep the color of the veggies intact. Saute over high flame just for couple of minutes. Switch off.
Add this to the gravy ans simmer to desired gravy consistency and switch off!
This gravy goes well with chapathi, mild pulao, biryani , paratha… simple plain cooked basamti rice too! I served this gravy with a mild Tawa pulao…yum!
Notes
- Serves 4
- You may use any colored peppers… what ever color you have.
- For the masala use a spicy green chilli…the gravy will be spicy but rich & creamy. I’ve added only two as mine are too spicy… depending on the variety you have adjust the number of chillies.
- Paneer is optional here… but makes it more attractive.
Some gravy recipes to try from our page…
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