Mirch Masala

Test your spice tolerance with this mirch masala dish 

Mirch Masala


  • Cumin seeds 1 tablespoon
  • Coriander seeds 1 tablespoon
  • Fennel seeds 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Lemon juice 3 tablespoons
  • Ginger garlic paste 1 tablespoon
  • Salt 1 teaspoon or to taste
  • Mustard oil 1 tablespoon
  • Green chilies large 250 gms
  • Cooking oil ¼ Cup
  • Cumin seeds 1 teaspoon
  • Ginger grated ½ tablespoon
  • Turmeric powder 1 teaspoon
  • Water ¼ Cup or as required


  1. In frying pan, add cumin seeds, coriander seeds, fennel seeds, mustard seeds and roast until fragrant and let it cool down.
  2. In spice mixer, add roasted spices and blend to make a coarse powder and set aside.
  3. In bowl, add blended coarse powder, lemon juice, ginger garlic paste, salt, mustard oil, mix well and set aside.
  4. Slit green chilies with the help of the knife and stuffed with prepared spice mix.
  5. In pot, add cooking oil, cumin seeds, ginger and mix well.
  6. Now add stuffed green chilies, turmeric powder, mix well for 2-3 minutes.
  7. Add remaining spice mix and mix well.
  8. Add water and mix, cover and cook on low flame for 5-6 minutes then cook on high flame until oil separates.
  9. Can be store in air tight box for up to 2-3 weeks.

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