Feta stuffed grilled poblano peppers in a sesame peanut sauce

July 24, 2011
0 Ratings
  • Serves 4
Author Notes

Mirchi ka Salan is a flagship dish from the Southern Indian city of Hyderabad. In colonial days Hyderabad was a princely state ruled by the Nizam and the culinary culture there represented a beautiful fusion of regal Moslem traditions from the north and the light yet fiery spices & ingredients from the south. The dish traditionally consists of pan seared (almost blistered) hot peppers in a sesame peanut gravy. Upon taking a bite of this, the initial soothing & smooth taste of the seasoned peanut & sesame gravy is 'ear splitting-ly' interrupted by the bite from the smoky green chili, a shot of pain so delicious, it keeps you coming back for more.
My interpretation of this dish calls for stuffing roasted Poblano peppers (not a chili pepper used in India as yet) with a mix of seasoned Paneer & Israeli Feta cheese and cooking it in a a peanut & sesame gravy. —Panfusine

What You'll Need
  • stuffed poblano peppers
  • 4 Poblano peppers
  • 1 cup grated paneer
  • 1 cup Crumbled Feta cheese
  • 1/8 teaspoon paprika or cayenne powder
  • Gravy
  • 1/2 cup dry roasted peanuts (unsalted)
  • 1/4 cup white sesame seeds
  • 2 teaspoons cumin seeds
  • 1 tablespoon Tamarind pulp or pomegranate molasses
  • 1/2 cup grated frozen fresh coconut
  • 2 arbol chiles
  • 1 Large vidalia onion cut into pieces
  • 2 cloves garlic
  • 1 tablespoon fresh ginger root, minced
  • 2 tablespoons Finely chopped Cilantro for garnishing
  • 2 tablespoons ghee
  • 1/4 teaspoon turmeric
  • Salt to taste
  1. Grill the poblano peppers directly over the flame on the stove top. When the skin is blistered and blackened, wrap in plastic wrap and set aside. When cool, rub off the charred skin off the peppers. (use gloves if your fingers are sensitive to capsaicin). Make a slit and carefully scoop out the seeds from the cavity & discard.
  2. Combine the feta, paneer & the cayenne/paprika. Carefully stuff this filling into the cavity in the roasted poblano peppers. place the peppers into a rectangular ceramic baking dish.
  3. Ina hot skillet, toast the cumin & sesame seeds till they turn a golden brown color, remove from heat, combine with the peanuts, arbol chile, tamarind/pomegranate molasses and coconut and grind to a paste. Set aside. Clean out the blender jar with a cup of water and add to the paste.
  4. In the same blender jar add the onion, ginger & garlic & blend into a smooth paste. heat the ghee in a skillet and add the onion paste & fry on medium/low heat till the paste turns a light brown.
  5. Add the sesame/peanut blend to the onion paste, add salt & turmeric and simmer on medium heat till the gravy for 10 minutes.
  6. Pour the gravy over the stuffed poblano peppers, cover the baking dish with aluminum foil (with holes pierced through for the steam to escape). Place in a 300 F oven for 30 minutes.
  7. Remove from the oven, garnish with fresh cilantro and serve with Naan, Biryani or plain Basmati rice.

See what other Food52ers are saying.

  • susan g
    susan g
  • LeBec Fin
    LeBec Fin
  • Wicko
  • fiveandspice
  • wssmom
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

9 Reviews

susan G. March 19, 2016
What elegant fusion! A must-make...
LeBec F. March 19, 2016
this is really a beautiful recipe you have created, pan. You continue to be a shining star , and I think this is really worth 52 Awards!
Panfusine March 19, 2016
Aww, thank you Le Bec Fin! reading this MADE my day, what a wonderful start to the weekend!
Wicko April 29, 2013
This sounds outrageous. Can I make the gavy one day ahead?
Panfusine April 29, 2013
I haven't tried making it ahead, but yes you can make the gravy the day before and store it in the refrigerator to use for baking the next day.
fiveandspice July 25, 2011
Mmmm, delicious pain. The best kind.
Panfusine July 26, 2011
Thanks fiveandspice. this version is much milder than the traditional one due to the stuffed feta & paneer, but the unmistakable 'afterglow' heat of the poblano really works wonders for this dish.
wssmom July 25, 2011
The flavors in this are amazing, am soooo looking forward to trying this soon.
Panfusine July 25, 2011
thanks wsmom, its a change from the classic northern Indian recipes, & yet rich!, Feta is non existent in Indian cuisine, but I fell head over heels in love with the Israeli feta after making Jenny & coffeefoodwritergirls feta, basil & mint pesto. & it really perks the dish up!