Dried Kashmiri Chilli pods

DRIED KASHMIRI CHILLI PODS

How to Use: Kashmiri chillies are prized more for their vibrant red colour than their heat. With a relatively mild Scoville rating of 1,000-2,000 units, they’re the perfect choice when you want to add a beautiful red hue to dishes without overwhelming heat. These wrinkled, deep red pods have a slightly sweet, smoky flavour with subtle warmth. They’re essential in many Indian dishes, particularly those from Northern India and Kashmir. Soak them in warm water to rehydrate before grinding into pastes, or toast them lightly and grind into powder. They’re excellent for marinades, curries, tandoori dishes, and butter chicken.

Recipe 1: Classic Rogan Josh

• 1kg lamb shoulder, cubed
• 12-15 dried Kashmiri chillies
• 2 large onions, finely sliced
• 2 tbsp ginger-garlic paste
• 2 bay leaves
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 250g yoghurt
• 3 tbsp ghee
• Salt to taste

Soak chillies in warm water for 30 minutes, then grind into a smooth paste. Heat ghee in a heavy-bottomed pan and add whole spices (bay leaves, cinnamon, cardamom, cloves). When fragrant, add onions and cook until golden brown. Add ginger-garlic paste and cook for 2 minutes. Add the chilli paste, ground spices, and salt, cooking until oil separates. Add lamb pieces and brown them well. Lower heat, add yoghurt gradually, stirring continuously. Cover and simmer for about 1.5 hours or until meat is tender, adding water if needed. Serve with naan or rice.

Recipe 2: Kashmiri Paneer Tikka

• 500g paneer, cut into cubes
• 8-10 dried Kashmiri chillies
• 1 cup thick yoghurt
• 2 tbsp gram flour (besan)
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tbsp lemon juice
• 2 tbsp butter, melted
• Salt to taste

Soak the chillies in hot water for 20 minutes, then grind to a smooth paste. In a bowl, mix yoghurt, gram flour, ginger-garlic paste, chilli paste, garam masala, fenugreek leaves, lemon juice, and salt. Add paneer cubes and gently coat with the marinade. Refrigerate for at least 2 hours. Preheat oven to 200°C. Thread paneer onto skewers, brush with melted butter, and bake for 10-12 minutes, turning halfway, until golden and slightly charred at edges. Alternatively, cook in a tandoor or grill pan. Serve hot with mint chutney and sliced onions.

• Tandoori Marinade: Blend yoghurt, 2 Kashmiri chillies, garlic, and lemon juice for a vibrant marinade.

• Butter Chicken Base: Simmer 3 Kashmiri chillies in butter, tomatoes, and cream for a rich, colourful sauce.

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