This red chilli paste is surprisingly easy to make. Added to meat dishes, this paste will create a wide range of delicious dishes that are certain to please. Use right away or store in the refrigerator for up to 2 months if stored in an air-tight container.
The quantity of the ingredients will depend upon the quantity of masala you would want to make.
For eg: If we take 1 kg chillies, we would need a 1/4th kilo of coriander seeds, 100gms haldi powder, two pods of garlic and one large ginger.
Roasted Red chillies
Roasted Coriander seeds
Grind red chillies along with Turmeric powder and coriander seeds till it makes a fine paste.We do not add salt while grinding, but its put on top ( just a little) after the masala has been transferred to the air-tight container.