Red Chilli Garlic Paste Recipe – Authentic Indian Flavor Base

Last Updated on 2 months by Neha Deshmukh

Red Chilli Garlic Paste Recipe – Authentic Indian Flavor Base

Hey everyone! If you’re anything like me, you’re always looking for ways to build flavor quickly and easily in your cooking. And let me tell you, this Red Chilli Garlic Paste is the secret weapon for so many Indian dishes. I first made this years ago when I was trying to recreate my grandmother’s incredible curries, and it’s been a staple in my kitchen ever since. It’s seriously a game-changer!

Why You’ll Love This Recipe

This paste is more than just a shortcut; it’s a flavor bomb! It adds a wonderful depth and complexity to everything from simple dals to rich, flavorful curries. Plus, making it at home means you control the ingredients and spice level – no more overly salty or bland store-bought pastes. It’s easy, quick, and will elevate your Indian cooking to a whole new level.

Ingredients

Here’s what you’ll need to make about 1 cup of this amazing paste:

• 15 dried red chillies
• 2 tbsp oil (vegetable or sunflower)
• 15 garlic cloves
• 1 inch ginger
• ½ tsp sugar (adjust to taste)
• ½ tsp salt (adjust to taste)
• 2 tbsp oil (vegetable or sunflower)
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 pinch hing (asafoetida)

Ingredient Notes

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

• Dried Red Chillies: I prefer using Byadagi chillies for their vibrant color and moderate heat. They give a beautiful red hue to the paste. Kashmiri chillies are another great option if you want a milder paste with a lovely color. You can find these at most Indian grocery stores. Different regions in India use different chillies, so feel free to experiment!
• Garlic & Ginger: Roasting the garlic and ginger is key. It mellows out their sharpness and brings out a lovely sweetness. Don’t rush this step!
• Hing (Asafoetida): This might seem like an odd ingredient, but trust me, it adds a unique umami flavor that’s essential in many Indian dishes. It also aids digestion! If you can’t find it, it’s okay to omit it, but it really does add something special.
• Oil: Vegetable or sunflower oil works perfectly fine. Some people like to use sesame oil for a nuttier flavor, which is also delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those 15 dried red chillies in hot water for about 20 minutes. This rehydrates them and makes them easier to blend. Once softened, drain them well and set aside.
2. Now, heat 2 tablespoons of oil in a pan over low heat. Add the 15 garlic cloves and the 1-inch piece of ginger. Roast them gently until they turn golden brown and fragrant. Keep a close eye – you don’t want them to burn!
3. Add the soaked red chillies to the pan and sauté for about 2 minutes. This helps to bloom their flavor. Let the mixture cool down completely.
4. Transfer the roasted ingredients to a blender. Add ½ teaspoon of sugar and ½ teaspoon of salt. Blend everything into a smooth paste without adding any water. You want a thick, concentrated paste.
5. In a separate pan, heat another 2 tablespoons of oil. Add 1 teaspoon of mustard seeds, ½ teaspoon of cumin seeds, and a pinch of hing. Let them splutter – this is where the magic happens!
6. Pour the blended garlic-chilli paste into the pan with the spluttering spices. Sauté for a few minutes until the oil starts to separate from the mixture. This indicates that the paste is cooked through.
7. Finally, let it cool completely before storing.

Expert Tips

• Don’t skip the cooling steps! Cooling the mixture before blending and storing prevents the paste from becoming bitter.
• Taste as you go! Adjust the sugar and salt to your liking.
• A high-powered blender will give you the smoothest paste.

Variations

• Spice Level Adjustments: Want it hotter? Add a few more dried red chillies, or include a couple of hotter varieties like Guntur chillies. For a milder paste, remove the seeds from the chillies before soaking.
• Oil Variations: As I mentioned, sesame oil adds a lovely nutty flavor. Feel free to experiment!
• Storage Life: This paste will keep in the refrigerator for up to a week in an airtight container. For longer storage, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. It will keep in the freezer for up to 3 months.
• Using Fresh Chillies: In a pinch, you can use about 6-8 fresh red chillies instead of dried ones. Just adjust the quantity to your desired spice level.

Serving Suggestions

Oh, the possibilities! This paste is incredibly versatile.

• It’s fantastic with roti or paratha.
• Add a spoonful to your rice for an extra kick.
• Use it as a base for your favorite Indian curries.
• It’s also delicious mixed with yogurt for a spicy dip.

Storage Instructions

Store the cooled paste in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze in ice cube trays and transfer to a freezer bag once frozen.

FAQs

What type of chillies are best for this paste?

Byadagi or Kashmiri chillies are great for color and moderate heat. Feel free to experiment with others!

Can I make this paste in larger quantities and freeze it?

Absolutely! Freezing it in ice cube trays is a convenient way to portion it out.

What is hing and can I omit it?

Hing (asafoetida) adds a unique umami flavor, but you can omit it if you can’t find it.

How can I adjust the spice level of this paste?

Adjust the number of chillies or remove the seeds for a milder paste.

What dishes can I use this paste in besides roti and rice?

So many! Use it in curries, dals, marinades, or as a base for chutneys.