Kashmiri Chili Paste Recipe – Authentic Indian Red Chili Oil

Last Updated on 4 months by Neha Deshmukh

Kashmiri Chili Paste Recipe – Authentic Indian Red Chili Oil

Hey everyone! If you’re anything like me, you love a good kick of flavor in your food. And let me tell you, this Kashmiri Chili Paste is a game-changer. I first made this years ago, trying to recreate the vibrant color and subtle heat of my favorite restaurant curries, and I’ve been hooked ever since. It’s seriously the secret weapon for adding depth and a beautiful red hue to so many dishes. Let’s get into it!

Why You’ll Love This Recipe

This Kashmiri Chili Paste isn’t just about heat – it’s about flavor. Kashmiri chilies have a unique sweetness alongside their mild spice, creating a complex taste that elevates everything it touches. Plus, it’s incredibly easy to make at home, and honestly, tastes so much better than anything you can buy in a jar. You’ll find yourself reaching for this paste for marinades, curries, stir-fries, and even as a condiment.

Ingredients

Here’s what you’ll need to whip up a batch of this vibrant paste:

• 11-12 dry red Kashmiri chilies
• 7-8 garlic cloves
• ?? cup fresh coriander leaves (packed)
• 1 tsp red chili flakes
• ?? cup olive oil (plus more for adjusting consistency)
• 1 tbsp lemon juice
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients – getting them right makes all the difference!

Dry Red Kashmiri Chilies: Understanding the Flavor & Heat

These are the stars of the show! Kashmiri chilies are known for their vibrant red color and mild to moderate heat. They offer a fruity flavor that’s not overly spicy. You’ll typically find them online or in Indian grocery stores. About 50-60 grams of dried chilies will give you roughly the quantity needed.

Garlic: Choosing the Right Variety

I prefer using Indian garlic for this paste, as it has a stronger, more pungent flavor. But any good quality garlic will work. Just make sure it’s fresh and firm!

Fresh Coriander Leaves: Importance of Freshness

Seriously, use fresh coriander (cilantro)! It adds a brightness that dried coriander just can’t match. About a generous cup of packed leaves is perfect.

Olive Oil: Regional Variations & Substitutions

Traditionally, mustard oil is used in many parts of India for chili pastes, giving it a really authentic flavor. However, olive oil is a great substitute, especially if you’re not used to the strong taste of mustard oil. You can also use sunflower oil or vegetable oil.

Red Chili Flakes: Adjusting the Spice Level

These are optional, but I like to add a little for an extra kick. Feel free to adjust the amount to your liking.

Lemon Juice: Fresh vs. Bottled

Always use fresh lemon juice! It brightens up the paste and balances the flavors. Bottled juice just doesn’t have the same zing.

Salt: Types and Usage

I usually use sea salt or pink Himalayan salt, but any salt you prefer will work. Add it gradually, tasting as you go.

Step-By-Step Instructions

Alright, let’s make some paste!

1. First, remove the stems and seeds from the dried red chilies. This helps reduce some of the heat.
2. Soak the chilies in hot water for about 15 minutes. This rehydrates them and makes them easier to blend.
3. Drain the soaked chilies well. You don’t want a watery paste!
4. Now, add the soaked chilies, garlic cloves, coriander leaves, red chili flakes (if using), olive oil, lemon juice, and salt to a blender.
5. Blend everything into a smooth, vibrant paste. If it’s too thick, add a little more olive oil, one tablespoon at a time, until you reach your desired consistency.
6. Finally, transfer the paste to an airtight jar. It will keep in the refrigerator for up to 2 weeks.

Expert Tips

• Taste as you go! Adjust the salt and chili flakes to your preference.
• Don’t skip the soaking step. It really makes a difference in the texture of the paste.
• For a smoother paste, blend for a longer time, scraping down the sides of the blender as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Mild to Fiery: Reduce or omit the red chili flakes for a milder paste. For extra heat, add a few bird’s eye chilies along with the Kashmiri chilies. My friend, Priya, loves adding a scotch bonnet for a serious kick!
• Regional Variations: Using Different Oils: As mentioned before, try using mustard oil for a more authentic Indian flavor.
• Festival Adaptations: Incorporating into Festive Dishes: This paste is amazing in festive dishes like Vindaloo or Rogan Josh. It adds a beautiful color and depth of flavor.

Serving Suggestions

Honestly, the possibilities are endless! Use this paste to:

• Marinate chicken, fish, or vegetables.
• Add a spoonful to your favorite curry.
• Stir it into rice for a flavorful side dish.
• Use it as a spread for sandwiches or wraps.

Storage Instructions

Store the Kashmiri Chili Paste in an airtight jar in the refrigerator for up to 2 weeks. Make sure to use a clean spoon each time you take some out to prevent contamination.

FAQs

What is Kashmiri chili paste used for?

It’s incredibly versatile! It’s used to add flavor and color to curries, marinades, stir-fries, and more.

Can I use other types of red chilies?

You can, but the flavor won’t be the same. Kashmiri chilies have a unique sweetness that other chilies lack.

How can I adjust the heat level of this paste?

Reduce or omit the red chili flakes. You can also add more or fewer Kashmiri chilies, or include hotter chilies like bird’s eye chilies.

How long does Kashmiri chili paste stay fresh in the refrigerator?

Up to 2 weeks, stored in an airtight jar.

What is the best way to use this paste in cooking?

Start with a small amount (about a teaspoon) and add more to taste. It’s potent!

Can I freeze Kashmiri chili paste?

Yes! You can freeze it in small portions (ice cube trays work great) for up to 3 months.