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A food staple that no Indian home can do without, Chili Paste is an ingredient that adds a fiery flavor to any dish. Made from fresh chilies, sourced mainly from Kashmir and Bedgi in Karnataka, the paste does require a little preparation, but can be stored and used in any dish you so choose, from Murgh Shahjahani to Chatpati Dal Masoor to many Thai and Chinese style preparations. .
Kashmiri Dry red chilies - 25-30 ( For color ) ( You can use any mild chilli which gives good color)
Bedgi dry red chili - 25-30 ( For heat ) ( You can use any Spicy Chilli )
Oil - 2 tbsp
Add the chilies in a bowl.
Heat water in a pan.
Once the water comes to a boil, pour it over the chilies.
Let the chilies soak in hot water for 25-30 minutes.
Drain the water.
Blend the chilies to make a fine paste.
Use little water if required.
Heat oil in a pan.
Once the oil is hot, add the chilli paste in the pan and saute for 3-4 minutes.
Store the chilli paste in a clean jar for up to 15 days in a refrigerator.
Use as and when needed.