Homemade Kashmiri Chili Powder Recipe
Experience the vibrant flavors of Northern India and Pakistan with this homemade version of Kashmiri chili powder. Made from dried red peppers, this spice blend adds a beautiful color and gentle heat to any dish.
Ingredients
- 10 dried Kashmiri chilies
Instructions
- Begin by removing the stems and seeds from the dried Kashmiri chilies.
- In a small skillet, toast the chilies over medium heat for 3-4 minutes, stirring occasionally. This will release their flavors and make them easier to grind.
- Allow the chilies to cool before grinding them into a fine powder using a mortar and pestle or spice grinder.
- Store the chili powder in an airtight container in a cool, dry place for up to 6 months.
Notes
- For a spicier version, leave some of the seeds in the chilies while grinding.
- You can also mix Kashmiri chili powder with other spices like cumin and coriander for added depth
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