Jheengay Lal Cholai & Mirchon Ka Salan | Chef Mehboob Khan | Mehboob’s Kitchen | MasalaTv

Описание: Experience the perfect balance of spice and tradition with Chef Mehboob Khan in this delicious episode of Mehboob’s Kitchen! 🍤🌶️

✨ Jheengay Lal Cholai — Juicy prawns cooked with fresh lal cholai (amaranth leaves), bringing together rich flavor and nutrition.
✨ Mirchon Ka Salan — A classic Hyderabadi-style curry made with green chilies simmered in a tangy, nutty gravy that pairs perfectly with rice or naan.

🔥 Dive into the world of authentic Pakistani flavors and learn the secrets behind these vibrant dishes only on Masala TV!

👨‍🍳 Chef: Mehboob Khan
📺 Show: Mehboob’s Kitchen
📅 Onair Date: 17 October 2025
📌 Channel: Masala TV

Mirchon Ka Salan
Ingredients
Green chilies ½ kg
Whole coriander seeds 2 tablespoons
Poppy seeds 2 tablespoons
White sesame seeds 2 tablespoons
White cumin seeds 1 tablespoon
Fresh coconut piece small piece
Ginger-garlic paste 1 tablespoon
Raw grated onions 3
Salt to taste
Turmeric powder 1 teaspoon
Nigella seeds 1 teaspoon
Tamarind juice 1 cup
For Tempering:
Whole red chilies 6
Curry leaves a few
White cumin seeds 1 teaspoon
Fenugreek seeds a few
Tamarind juice 1 cup
Oil 1 cup
Method
Prepare the Spice Paste
Dry roast coriander seeds, poppy seeds, white sesame seeds, white cumin seeds, and fresh coconut piece on a griddle or frying pan until fragrant. Grind them into a fine powder or paste.
Prepare the Chilies
Wash green chilies thoroughly and drain well in a sieve to remove all moisture.
Fry the Chilies
Heat oil in a pot and lightly fry the green chilies mixed with a little salt until slightly soft. Remove and set aside.
Prepare the Tempering
In the same oil, add whole red chilies, fenugreek seeds, curry leaves, and white cumin seeds. Fry until the spices turn dark (blackened).
Cook the Onions
Add grated raw onions to the tempered spices and cook until light pink.
Combine Ingredients
Add turmeric powder, ginger-garlic paste, roasted spice paste, fried green chilies, salt, curry leaves, tamarind juice, and nigella seeds. Mix well and cook on low heat with the lid closed (dum) until the oil starts to separate on the surface.


Jhingay Lal Cholai
Ingredients:
Shrimp (3-inch size) 1.5 kg
Red spinach (Lal Cholai) 1 kg
Tomatoes (chopped) 6
Chopped onions 3
Ground red chili 1½ teaspoons
Salt ½ teaspoon
Oil 375 gm
Turmeric powder 1 tablespoon

Recipe:
1. Prepare the Shrimp:
Clean and peel the shrimp. Wash well. Sprinkle with a pinch of salt and a little turmeric powder, and set aside for 10 minutes.
2. Fry the Shrimp:
Heat ½ cup oil in a pan. Fry the shrimp until cooked and lightly golden, then remove and set aside.
3. Cook the Base:
Add the remaining oil to the same pan. Add chopped onions and cook until they are half done (soft but not fully browned).
Add chopped tomatoes, turmeric, salt, and ground red chili. Mix well and cook the tomatoes until they are nicely roasted and soft.
4. Add the Red Spinach:
Tear the red spinach leaves and wash them. Add these leaves to the tomato mixture and stir well.
5. Combine and Cook:
Add the fried shrimp to the pan. Cover and cook on low heat (dum) for 10 minutes, allowing the flavors to blend.
6. Serve:
Serve hot with steamed rice.


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