Green Chilli Recipe – Khus-Khus & Melon Seed Curry

Last Updated on 2 months by Neha Deshmukh

Green Chilli Recipe – Khus-Khus & Melon Seed Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful Green Chilli Curry, made with a unique blend of khus-khus (poppy seeds) and melon seeds. It’s a dish my grandmother used to make, and the aroma always takes me right back to her kitchen. It’s a little bit different, a little bit special, and absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chilli curry. The combination of khus-khus and melon seeds creates a wonderfully creamy and nutty gravy, beautifully balanced by the heat of the green chillies. It’s a fantastic way to enjoy green chillies beyond just adding a kick to your food. Plus, it’s surprisingly easy to make once you have the pastes ready. You’ll love the depth of flavour and the satisfying warmth it brings.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 3 tbsp oil
• 0.5 tsp shahjeera (carom seeds)
• 1 tbsp chopped pudina (mint leaves)
• 1 cup chopped onions (coarse paste) – about 2 medium onions
• 1 tsp ginger-garlic paste
• 1 cup chopped tomatoes – about 2 medium tomatoes
• 0.5 tsp red chilli powder (adjust to taste)
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 10 long green chillies (cut into 2″ pieces)
• 0.5 tsp garam masala powder
• 2 tbsp tamarind paste
• 2 tbsp boiled chana dal paste (split chickpea paste)
• 2 tbsp khus-khus and melon seed paste
• 2 cups water
• Salt to taste
• Chopped coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe sing:

• Shahjeera (Carom Seeds): This is a really important flavour component! It has a slightly pungent, thyme-like flavour. If you can’t find it, you can try substituting with a pinch of ajwain (carom seeds), but the flavour won’t be quite the same.
• Khus-Khus and Melon Seed Paste: This is where the magic happens. Traditionally, the type of melon seeds used varies regionally. Some use watermelon seeds, others muskmelon. I prefer muskmelon for a slightly sweeter note. You’ll need to soak about ¼ cup of each seed overnight and grind them into a smooth paste.
• Tamarind Paste: Tamarind adds a lovely tanginess. You can find ready-made tamarind paste in most Indian grocery stores. Or, you can make your own by soaking tamarind pulp in warm water, then straining it. I’ll share more about that in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the shahjeera and pudina leaves. Sauté for just a few seconds until fragrant – you don’t want to burn them.
2. Add the coarse onion paste and fry until it turns golden brown and the oil starts to separate from the mixture. This takes patience, but it’s crucial for building flavour.
3. Stir in the ginger-garlic paste and cook until the raw aroma disappears, about a minute.
4. Add the chopped tomatoes and cook until they soften and the oil rises to the surface.
5. Now, add the red chilli powder, cumin powder, and coriander powder. Mix well to combine, ensuring the spices don’t burn.
6. Add the green chilli pieces and salt. Cover the pan and simmer for a few minutes until the chillies are partially cooked.
7. Time for the star ingredients! Combine the khus-khus-melon seed paste, chana dal paste, and tamarind paste into the mixture. Stir well.
8. Pour in the water and simmer until the gravy thickens and the chillies turn tender. This usually takes about 15-20 minutes.
9. Finally, sprinkle in the garam masala powder and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t rush the onion frying step. A well-fried onion base is key to a flavourful curry.
• Adjust the amount of green chillies and red chilli powder to your spice preference.
• For a smoother gravy, you can blend the curry with an immersion blender after it’s cooked.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a good kick, but if you prefer a milder curry, reduce the number of green chillies or remove the seeds before adding them.
• Festival Adaptations: This curry is wonderful served during celebrations like Teej or during the monsoon season. It’s a comforting and flavourful dish that’s perfect for sharing with loved ones.

Serving Suggestions

This Green Chilli Curry is fantastic with:

• Steaming hot rice – a classic pairing!
• Roti or paratha – perfect for soaking up the delicious gravy.
• A side of raita (yogurt dip) to cool down the palate.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for longer storage.

FAQs

1. What is Shahjeera and can I substitute it?

Shahjeera, also known as carom seeds, has a unique flavour. As mentioned earlier, a pinch of ajwain can be used as a substitute, but it won’t be exactly the same.

2. Can I use pre-made Tamarind Paste? What’s the best way to prepare it from scratch?

Yes, pre-made tamarind paste is perfectly fine! To make it from scratch, soak about 100g of tamarind pulp in 1 cup of warm water for 30 minutes. Mash it well, then strain the mixture through a sieve, discarding the seeds and fibres.

3. How do I make Khus-Khus and Melon Seed paste?

Soak ¼ cup of khus-khus (poppy seeds) and ¼ cup of melon seeds (watermelon or muskmelon) overnight in water. Drain the water and grind the seeds into a smooth paste using a little fresh water if needed.

4. What type of chillies are best for this recipe and how can I adjust the heat?

Long green chillies are traditionally used, but you can experiment with other varieties. To adjust the heat, use fewer chillies, remove the seeds, or choose a milder variety.

5. Can this curry be made ahead of time? How does it affect the flavour?

Absolutely! In fact, the flavours meld together beautifully when made ahead of time. It’s even better the next day. Just reheat gently before serving.