Mirch masala

This is what you call Mirch Maasala, our personal favorite. Enjoy this balance of Mirch and Masala. #HappyCookingToYou

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  • Zeera (Cumin seeds) 1 tbs
  • Sabut dhania (Coriander seeds) 1 tbs
  • Saunf (Fennel seeds) 1 tbs
  • Raidana (Mustard seeds) 1 tsp
  • Lemon juice 3 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Namak (Salt) 1 tsp or to taste
  • Sarson ka tel (Mustard oil) 1 tbs
  • Hari mirch (Green chilies) large 250 gms
  • Cooking oil ¼ Cup
  • Zeera (Cumin seeds) 1 tsp
  • Adrak (Ginger) grated ½ tbs
  • Haldee powder (Turmeric powder) 1 tsp
  • Pani (Water) ¼ Cup or as required


In frying pan,add cumin seeds,coriander seeds,fennel seeds,mustard seeds and roast until fragrant & let it cool down.

In spice mixer,add roasted spices and blend to make a coarse powder & set aside.

In bowl,add blended coarse powder,lemon juice,ginger garlic paste,salt,mustard oil,mix well & set aside.

Slit green chilies with the help of the knife and stuffed with prepared spice mix.

In pot,add cooking oil,cumin seeds,ginger and mix well.

Now add stuffed green chilies,turmeric powder,mix well for 2-3 minutes.

Add remaining spice mix and mix well.

Add water and mix,cover and cook on low flame for 5-6 minutes then cook on high flame until oil separates.

Can be store in air tight box for up to 2-3 weeks.

Recipe By: Seema Hanif

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