Paneer-Stuffed Mirchi Ka Salan: A Comforting Curry Recipe

A rich, comforting curry with a gentle heat and a story behind it

Some dishes surprise you twice — once while cooking, and again when they finally land on the plate. These paneer-stuffed red peppers in mirchi ka salan did exactly that.

Mirchi ka salan is one of those gravies that feels indulgent yet deeply comforting. Traditionally associated with Hyderabadi cuisine, it relies on a beautifully balanced base of peanuts, coconut, sesame seeds, and spices. The result is a curry that’s nutty, slightly tangy, rich in texture, and mellow in heat. The chilli flavour comes through without overwhelming the palate — warm, rounded, and soothing rather than sharp.

For this version, I chose red peppers and stuffed them generously with spiced, crumbled paneer. What I didn’t quite anticipate was the heat of these peppers while prepping them. Somewhere between deseeding, stuffing, and shaping, my hands started to protest. A lot. Lesson learned: red peppers can be deceptively fiery when handled raw. Gloves next time — without question.

That discomfort, though, faded quickly once everything came together. The peppers softened beautifully in the gravy, soaking up the nutty salan while holding their shape. Visually, the dish turned out stunning — deep red peppers resting in a golden-brown, glossy gravy, finished with a drizzle of oil and fresh coriander. The kind of dish that makes you pause before serving, just to admire it.

Preparation time: 20-25 minutes
Cooking time: 15 minutes
Serves: 4-5

Ingredients

For the stuffing

Paneer, crumbled 200 g
Onion, finely chopped 1
Green chilli, finely chopped (optional) 1
Cumin powder ½ tsp
Coriander powder ½ tsp
Turmeric ¼ tsp
Salt to taste
Fresh coriander, finely chopped

For the salan paste
Peanuts 3 tbsp
Desiccated coconut 2 tbsp
Sesame seeds 1 tbsp
Fenugreek seeds ⅛ tsp
Tamarind pulp 1 tbsp

For the curry

Red peppers (medium-sized) 6–8
Onion, finely sliced 1 medium
Mustard seed ¼ tsp
Cumin seeds ¼ tsp
Oil  2 tbsp
Ginger-garlic paste 1 tsp
Red chilli powder (adjust to taste) 1 tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Curry leaves 7-8
Sugar or jaggery 1 tsp
Salt to taste
Water as needed

Method

1. Slit the red peppers lengthwise and carefully remove the seeds. Handle with care — and gloves, if possible. In a bowl, mix crumbled paneer with onion, green chilli, spices, salt, and fresh coriander.
2. Stuff this mixture gently into the peppers and set aside.Dry roast peanuts, coconut, and sesame seeds until aromatic. Heat oil in a pan.
3. Add sliced onions and sauté until golden. Cool slightly, then blend with tamarind pulp and a little water to form a smooth paste, along with the dry-roasted ingredients.
4. Heat oil in another pan and add mustard seeds, cumin seeds, curry leaves, and ginger garlic paste, and cook until fragrant. Pour the paste and let it cook for a while, then add chilli powder, coriander powder, cumin powder, and salt.
5. Mix well, then add the prepared paste. Cook on low heat until the oil begins to separate.
6. Gently place the stuffed peppers into the gravy. Add water to adjust consistency and jaggery, cover, and simmer for 12–15 minutes until the peppers are tender and infused with flavour.
7. Let the curry rest for a few minutes before serving — the flavours deepen beautifully as it sits.

Serving & Styling Notes

This dish pairs wonderfully with plain steamed rice, jeera rice, or even soft rotis. From a styling perspective, the contrast between the red peppers and the earthy salan is what really shines. Keep the plating minimal — a shallow bowl, visible peppers, and a light oil sheen on top do all the work.

Despite the unexpected heat while prepping, this is one of those dishes that feels worth every step. Rich, comforting, and full of character — exactly the kind of food that tells a story on the plate.