Description
- 1) Dry roast: Heat a skillet over medium-high heat and add the whole dried Kashmiri chilies. Roast them for a few minutes, turning them frequently, until they become fragrant and start to darken slightly. Remove from heat and let cool. Once cooled, remove the stems and grind into a fine powder using a spice grinder or mortar and pestle.
- 2) Infuse oil: Heat oil in a pan and add the whole dried Kashmiri chilies. Cook over low heat until the chilies turn slightly darker in color and the oil becomes infused with their flavor. Use the oil to add a spicy kick to your dishes.
- 3) ...
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