Kashmiri Red Chili Powder is a spice blend made from Kashmiri dry red chilies. It adds a mild heat and rich red color to dishes without overpowering the flavors.
Here are a couple of steps to make Kashmiri red chili powder at home.
KEY TAKEAWAYS
- Kashmiri red chili powder renders the unique red color to dishes.
- Store the powder in an airtight container. Avoid refrigeration.
- This powder can be used in any dish made from meat, fish, egg, vegetables, or paneer.
- Kashmiri red chili powder tastes mildly hot.
- Degi mirch powder and Goan red chili powder typically offers a similar taste to the Kashmiri red chili powder with a varied degree of heat.
How to Make Kashmiri Red Chili Powder? (Step by Step Guide with Images)
Step 1: Take about 25 to 30 pieces of Kashmiri dry red chilies of medium size.
Step 2: Remove the stems from each.
Step 3: Cut the chilies on their broader side.
Step 4: Shake well to remove the seeds.
Step 5: Now, take a grinder, put all of those deseeded chilies in it, and grind it to a powder.
Step 6: Transfer it to a bowl and your Kashmiri dry red chili powder is ready.
(Pro tip: If you want a finer and smoother texture of the powder, use a strainer to separate the coarser grains, which you can use as chili flakes in any dish later on).
Recipe Card
Kashmiri Red Chili Powder | Kashmiri Mirch Powder
Ingredients
- 25 pieces Kashmiri dry red chilies
Instructions
- Take about 25 to 30 pieces of Kashmiri dry red chilies of medium size.
- Remove the stems from each.
- Cut the chilies on their broader side.
- Shake well to remove the seeds.
- Now, take a grinder, put all of those deseeded chilies in it, and grind it to a powder.
- Transfer it to a bowl and your Kashmiri dry red chili powder is ready.(Pro tip: If you want a finer and smoother texture of the powder, use a strainer to separate the coarser grains, which you can use as chili flakes in any dish later on).
Notes
- The flavor and color of your Kashmiri red chili powder will primarily depend on the freshness and quality of the red chilies you use. Therefore, I suggest you use only fresh and top-quality red chilies.
- Make sure to remove the seeds completely. This will render a smooth texture to the powder. Cut them and shake them well until there are no seeds inside.
- The smoothness of the texture of the powder is a personal choice. I prefer it a bit coarse but if you want it to be smoother, grind it a couple of times more. However, grind intermittently so that the heat generated by the electric motor of the grinder does not affect the final texture of the powder.
- You may remove the coarse grains using a strainer after grinding. Do not discard them. You can use the coarse grains as chili flakes.
- Use a dry spoon to scoop the powder while using. Close the lid immediately after use. This will prevent moisture introduction and clumping.
