Kashmiri Chilli Powder Recipe – Homemade Red Chilli Spice Blend

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chilli Powder Recipe – Homemade Red Chilli Spice Blend

Hey everyone! If you’ve ever wondered what gives Indian curries that gorgeous, vibrant red colour and a lovely, mild heat, the answer is often Kashmiri chilli powder. I remember the first time I tasted a truly authentic Rogan Josh – the colour was just stunning, and the flavour… well, it was a game changer. Today, I’m sharing my go-to recipe for making this magic at home. It’s surprisingly easy, and trust me, the flavour is SO much better than anything you’ll find on a supermarket shelf.

Why You’ll Love This Recipe

Making your own Kashmiri chilli powder isn’t just about flavour, it’s about control! You get to choose the quality of your chillies, adjust the heat to your liking, and avoid any sneaky additives. Plus, the aroma that fills your kitchen while roasting the chillies is just heavenly. It’s a little bit of effort for a whole lot of flavour payoff. You’ll be using this in everything!

Ingredients

Here’s what you’ll need to make about 0.5 kg (roughly 2.2 lbs) of this beautiful spice:

• 250g long red chillies (about 2 cups)
• 250g Kashmiri red chillies (about 2 cups)

Ingredient Notes

Okay, let’s talk chillies! This is where the magic happens.

• Long Red Chillies: These are your everyday red chillies. They pack a good punch of heat and contribute to the overall flavour depth.
• Kashmiri Red Chillies: These are the stars of the show! They’re known for their vibrant red colour, mild heat, and slightly sweet flavour. They’re what gives dishes that beautiful hue without setting your mouth on fire.

Sourcing good quality chillies is key. Look for ones that are plump, bright in colour, and free from blemishes. You can usually find Kashmiri chillies at Indian grocery stores, or online. Don’t be afraid to ask where they’re from – a good supplier will be happy to tell you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, carefully remove the stems from both the long red chillies and the Kashmiri red chillies. A small pair of kitchen scissors works great for this.
2. Now, grab a heavy-bottomed kadai (wok) or frying pan. We’re going to dry roast the Kashmiri chillies first. Spread them in a single layer and dry roast over medium heat until they become crisp. You’ll know they’re ready when they bend easily without breaking – but don’t let them burn! This usually takes about 5-7 minutes.
3. Remove the roasted Kashmiri chillies from the kadai and let them cool completely.
4. Repeat the dry roasting process with the long red chillies. They might take a little longer to roast than the Kashmiri chillies, so keep a close eye on them. Again, cool completely.
5. Once the chillies are cool, it’s time to grind them into a fine powder. You can use a spice mill, a powerful blender, or even a coffee grinder (just make sure it’s thoroughly cleaned afterwards!). Grind in batches if necessary.
6. For the smoothest powder, sift the ground chilli powder through a fine-mesh sieve. This will remove any larger pieces. If you find a lot of coarse bits, simply grind them again.
7. Finally, transfer your beautiful homemade Kashmiri chilli powder to an airtight container. And that’s it!

Expert Tips

Want to make sure your chilli powder is perfect? Here are a few tips:

• Roasting is Key: Don’t rush the roasting process. Low and slow is the way to go to prevent burning. Burnt chillies will result in a bitter powder.
• Cooling is Crucial: Make sure the chillies are completely cool before grinding. Warm chillies can clump together and make grinding difficult.
• Consistency Matters: Grind until you achieve a fine, even powder. The finer the powder, the better it will blend into your dishes.
• Colour Retention: Roasting quickly and storing properly helps retain the vibrant red colour.

Variations

Want to customize your chilli powder? Here are a few ideas:

• Spice Level: If you like a bit more heat, increase the ratio of long red chillies to Kashmiri chillies. My friend, Priya, loves a really fiery powder, so she uses 60% long red chillies and 40% Kashmiri.
• Regional Variations: Different regions of India use different types of chillies. In some parts of Andhra Pradesh, for example, Guntur chillies are often used for a spicier powder. My grandmother used to add a tiny pinch of Byadagi chilli for extra colour.

Serving Suggestions

So, what can you do with all this gorgeous chilli powder? Here are a few ideas:

• Rogan Josh: This Kashmiri classic wouldn’t be the same without it!
• Vindaloo: Adds both colour and flavour to this fiery Goan curry.
• Marinades: Perfect for marinating chicken, lamb, or paneer.
• Vegetable Dishes: Sprinkle a pinch over roasted vegetables for a subtle kick.
• Dal Tadka: A little goes a long way in adding depth to your lentil dishes.

Storage Instructions

Store your homemade Kashmiri chilli powder in an airtight container in a cool, dark, and dry place. It should stay fresh for about 6-12 months.

FAQs

Let’s answer some common questions:

• What is the difference between Kashmiri chilli powder and regular chilli powder? Kashmiri chilli powder is made from Kashmiri chillies, which are milder in heat and have a vibrant red colour. Regular chilli powder is often a blend of different chillies and can be much spicier.
• How do I know if my chillies are roasted enough? They should be crisp and bend easily without breaking. They shouldn’t be blackened or burnt.
• Can I use a food processor instead of a spice mill? You can, but a spice mill will give you a finer powder. If using a food processor, grind in small batches and be careful not to overheat it.
• How long does homemade Kashmiri chilli powder stay fresh? About 6-12 months, if stored properly.
• What if my chilli powder is too spicy? You can try blending it with a little bit of paprika or sweet red pepper powder to mellow out the heat.