Red Chilli Garlic Paste Recipe – Authentic Indian Curry Base

Last Updated on 2 months by Neha Deshmukh

Red Chilli Garlic Paste Recipe – Authentic Indian Curry Base

Hey everyone! If you’ve ever wondered how Indian restaurants get those incredibly flavorful curries, a lot of the magic lies in a good, homemade paste. Today, I’m sharing my go-to recipe for Red Chilli Garlic Paste – it’s seriously a game-changer and so much better than anything you can buy in a jar. I first made this when I was trying to recreate my grandmother’s vindaloo, and honestly, it’s been a staple in my kitchen ever since!

Why You’ll Love This Recipe

This paste is the foundation for so many delicious Indian dishes. Think vibrant curries, spicy marinades, and flavourful tadkas. It’s surprisingly easy to make, and the flavour is way more complex and fresh than store-bought versions. Plus, you control the spice level! It’s a little bit of effort for a huge flavour payoff.

Ingredients

Here’s what you’ll need to whip up a batch of this flavour bomb:

• 10 dried red chillies
• 1 tbsp oil (plus 3 tbsp for tempering)
• ½ cup garlic
• 2 inch ginger
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp black pepper
• 1 cup curd (plain yogurt)
• 1 tsp salt
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• Few curry leaves
• 3 cloves garlic

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Dried Red Chillies: These are the stars of the show! Kashmiri chillies give a beautiful colour and mild heat, while Byadagi chillies are also good for colour. For more heat, use a mix with Guntur chillies. Experiment to find your perfect blend!
• Regional Chilli Variations: Different regions in India favour different chillies. In Maharashtra, you’ll find a preference for slightly smoky chillies, while Andhra cuisine often uses intensely hot varieties.
• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavour that’s essential in Indian cooking. A little goes a long way – seriously, just a pinch! It also aids digestion.
• Quality of Curd: Use good quality, thick curd. Dahi (Indian yogurt) is ideal, but full-fat plain yogurt works well too. Avoid using very watery yogurt, as it can make the paste too thin and increase the risk of curdling.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those 10 dried red chillies in hot water for about 30 minutes. This rehydrates them and makes them easier to blend.
2. Heat 1 tbsp oil in a pan over medium heat. Add ½ cup of roughly chopped garlic and sauté until it turns golden brown and fragrant.
3. Now, add a 2-inch piece of chopped ginger and sauté for another 2 minutes until it’s lightly browned.
4. Time for the spices! Add the soaked red chillies (drain the water first!), 2 tbsp coriander seeds, 1 tsp cumin seeds, and ½ tsp pepper. Cook for a few minutes until everything is nicely aromatic.
5. Let the mixture cool down completely. Then, transfer it to a blender and blend into a smooth paste, adding a little water if needed to help it along.
6. In a kadai or deep pan, heat 3 tbsp oil. Add 1 tsp mustard seeds and wait for them to splutter. Then, add 1 tsp cumin seeds, a pinch of hing, a few curry leaves, and 3 crushed garlic cloves.
7. Add the blended chilli-garlic paste to the pan and cook for 2-3 minutes, stirring constantly. This step is important to cook out the raw chilli flavour.
8. Now, whisk 1 cup of curd until smooth. Slowly add the whisked curd to the pan, stirring continuously to prevent it from curdling. This is the trickiest part, so be patient!
9. Add 1 tsp salt and simmer for about 10 minutes, or until the oil starts to separate from the paste. This indicates it’s ready.

Expert Tips

• Don’t overcrowd the pan when tempering the spices. This ensures they splutter properly and release their flavour.
• Adding a splash of water while blending helps create a smoother paste.
• Stirring constantly while adding the curd is crucial to prevent it from splitting.

Variations

Want to customize this paste? Here are a few ideas:

• Vegan Adaptation: Swap the 1 cup of curd for 1 cup of plant-based yogurt. Cashew or soy yogurt work particularly well.
• Spice Level Adjustments: Use different varieties of dried red chillies to control the heat. Add a few bird’s eye chillies for a serious kick!
• Storage Variations: This paste freezes beautifully! Portion it into ice cube trays for easy use. Once frozen, transfer the cubes to a freezer bag.
• Regional Adaptations: My friend’s mom, who’s from Maharashtra, adds a small piece of dried coconut to the paste for a slightly sweet and nutty flavour. In Andhra, they often add a tablespoon of tamarind paste for a tangy twist.

Serving Suggestions

This paste is incredibly versatile! Use it as a base for:

• Chicken Curry
• Lamb Rogan Josh
• Vegetable Curries
• Fish Curry
• Marinades for tandoori dishes

Storage Instructions

Store the Red Chilli Garlic Paste in an airtight container in the refrigerator for up to a week. For longer storage, freeze it as mentioned above.

FAQs

Let’s answer some common questions:

• What type of dried red chillies are best for this paste? It depends on your preference! Kashmiri chillies are mild and give great colour, while Guntur chillies are very hot. A mix is often best.
• Can I use a food processor instead of a blender? Yes, a food processor will work, but you might need to scrape down the sides more often to ensure a smooth paste.
• How can I adjust the heat level of the paste? Use more or fewer hot chillies, or remove the seeds from the chillies before soaking.
• What if my paste curdles when adding the yogurt? Don’t panic! Keep stirring vigorously. Sometimes, a little bit of curdling is unavoidable, but it shouldn’t affect the flavour.
• Can this paste be used as a marinade? Absolutely! It makes a fantastic marinade for chicken, lamb, or fish. Just add a squeeze of lemon juice and a little ginger-garlic paste for extra flavour.

Enjoy! Let me know in the comments how you use this paste in your cooking. I love hearing from you all!