Red Paste
by Tarla Dalal

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A fiery-looking spice paste made with pungent ingredients like red chillies, garlic and ginger, the red paste is really not as hot as it looks because of the addition of beaten rice, which not only adds volume but also balances the strong flavours of the spices. The red paste can be used to pep up a variety of subzis, starters and even sandwiches.

Red Paste recipe - How to make Red Paste

7 to 8 whole dry kashmiri red chillies
1 cup beaten rice (poha) , washed and drained
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
salt to taste

Method

Soak the red chillies in enough hot water in a bowl for at least 30 minutes. Drain and discard the water. Combine all the ingredients, including the red chillies, and blend to a smooth paste in a mixer using ½ cup of water.
Store refrigerated till use.

Nutrient values (Abbrv) per tbsp