Red Paste


5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 24 cookbooks   This recipe has been viewed 25241 times

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.

Add your private note

Red Paste recipe - How to make Red Paste

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup
Show me for cup

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
  1. 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.
  2. Store refrigerated till use.

Nutrient values per tablespoon
Energy 15 kcal
Carbohydrate 3.3 gm
Invisible Fat 0.1 gm
Iron 0.9 mg

RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Red Paste
 on 23 Nov 12 11:19 AM

Red Paste
 on 29 Sep 12 12:41 PM