How to make Pistewala Mirchi Ka Salan -

A pista-enriched richer version of the famed Hyderabadi chilli preparation

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pistachios (पिस्ते ), Yellow Chillies (येलो चिल्लीज़/ पीली मिर्च )

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Pistewala Mirchi Ka Salan

Pistewala Mirchi Ka Salan Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pistewala Mirchi Ka Salan Recipe

  • Pistachios 1/2 cup

  • Yellow Chillies 8-12

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Onions finely chopped 2 medium

  • Cinnamon 1 inch stick

  • Ginger 1 inch piece

  • Garlic 6 cloves

  • Cloves 4

  • Coriander powder 1 tablespoon

  • Baby tomatoes 8


Step 1

Blanch, peel pistachios and keep them aside. Slit the chillies. Heat sufficient oil in a deep pan and deep-fry the chillies. Drain onto an absorbent paper.

Step 2

Heat one tablespoon of oil in a pan, add mustard seeds and cumin seeds. When the seeds crackle, add chopped onions and sauté till well browned. Add cinnamon stick.

Step 3

Make a smooth paste of garlic, ginger, blanched pistachios and cloves with a little water Add coriander power and mix well. Add a little water to the ground paste and mix well. Add to the sautéed onions and mix. Add the fried chillies.

Step 4

Deep fry the baby tomatoes in a strainer and add to the gravy. Mix well and cook for five to ten minutes. Serve hot with rice or rotis.

Step 5

Note: The salan masala is also known as tili phalli masala because it has sesame seeds (til) and peanuts (moongphalli).

Step 6

In this dish we have used pistachios instead of peanuts. If you if so wish you can add sesame seeds too while grinding the masala paste.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.