Parsi Lal Masala


100 grams dry red kashmiri chili’s

100 grams garlic  

50 grams jeera/cumin seeds

1 tsp salt

3 tbsp cooking red vinegar


Cut the tops of the kashmiri dry red chili’s. Deseed and cut them into pieces, add salt and soak them in vinegar.

On a pan dry-roast cumin seeds for a few minutes and grind to a fine powder, further add garlic, the soaked Kashmiri chili’s and grind to a red paste.

4 thoughts on “Parsi Lal Masala

  1. Kheema Chawal | The Bawi Bawarchi April 10, 2013 at 7:23 PM Reply

    […] paste 2 Green chili’s washed and slit in the center 1/2 Cup tomato puree or ketchup 3 Tbs. Lal Masala 2 Medium sized onions Salt to […]

  2. […] Lal Masala – 4 tbsp. […]

  3. The Malabar Soup | The Bawi Bawarchi October 6, 2013 at 7:04 PM Reply

    […] Lal Masala Paste – 1 Tbsp. […]

  4. marketing September 8, 2014 at 10:23 PM Reply

    I was curious if you ever considered changing the layout of your site?
    Its very well written; I love what youve got to say. But maybe you
    could a little more in the way off content sso people could coonnect with it better.
    Youve got an awful lot of text for only having one or 2
    pictures. Maybe you could space it out better?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: