To start preparing Shimla Mirchi Panchamrut recipe, first prepare all the ingredients and keep them ready.
The first step is to prepare the masala.
Heat a small skillet over medium heat; add cloves, cinnamon, black pepper, coriander seeds, cumin seeds, methi seeds and roast for a minute until the aromas of the spices emerge.
Once toasted, add the grated coconut and toast for another minute and turn off the heat. Leave the mixture to cool a little.
Add the toasted masala to a grinder jar along with the peanuts and tamarind.
Blend until you obtain a powder without adding water. This fresh masala will go on top of the cooked pepper mixture. Keep this aside.
In a pressure cooker, add raw peanuts along with 1/4 cup water and pressure cook for 2 whistles. After 2 whistles, reduce the heat to low and simmer for 3-4 minutes and turn off the heat.
Let the pressure release naturally. Once baked, open the stove and set the cooked peanuts aside.
Heat coconut oil in a pan; add mustard seeds and methi seeds and let them splutter.
When it splutters, add the asafoetida and stir.
Then add the cashews and peppers and sprinkle some salt and turmeric powder. Stir the mixture.
Cover the pan and cook the peppers until almost cooked. Be careful not to overcook the chili and make sure it has a firm texture and is also cooked with a good bite.
Once the chilli has reached that stage, add the freshly roasted and ground masala, jaggery and cooked peanuts into the cashew and pepper mixture.
Mix until all the ingredients are well combined. Check the taste and if necessary add more salt and mix.
Cover the pan and simmer the Shimla Mirchi Panchamrut for another 3 to 4 minutes so that the masalas get well absorbed making the sabzi flavorful and tasty.
Once ready, turn off the heat and transfer the Shimla Mirchi Panchamrut to a serving bowl and serve hot.
Serve delicious Shimla Mirchi Panchamrut with Muga Ambat recipe, hot rice and phulka for a healthy meal
