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Rajasthani Malai Mirch
- Duration: 10 minutes
- Serves: 2–4 people
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.
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Chilli is an indispensable part of everyday Rajasthani cuisine but the Rajasthani Malai Mirch is considered a genteel treat as it is cooked in fresh milk cream. The dish originated in the royal kitchen of Udaipur where the innovate chief chef decided to add whipped cream to enhance the richness of the simple chilli preparation.
- Green chillies, chopped (1/2 cup)
- Fresh cream (3 tbsp)
- Oil (1 tbsp)
- Cumin seeds (jeera) (1/2 tsp)
- Asafoetida (hing) (pinch)
- MTR Dhaniya Coriander Powder (1 tsp)
- Fennel seed powder (saunf) (1 tsp)
- MTR Haldi Turmeric Powder (1/2 tsp)
- Raw mango powder (amchur) (1/2 tsp)
- Wash chillies, remove stalks and chop into small pieces.
- Heat oil in a kadhai. Add jeera and hing and sauté for half a minute till aromatic.
- Add in MTR Haldi Turmeric Powder, MTR Dhaniya Coriander Powder and saunf powder and sauté for another two–three minutes.
- Add green chillies and stir well. Follow through with salt and amchur, and stir well.
- Cook the chillies for 2 more minutes on a low flame.
- Stir well and add fresh cream. Stirring continuously, cook for 1 more minute.
- Malai mirch is ready to be served as an accompaniment to roti. You may also serve the dish with Jaisalmeri Kala Chana and paratha.