10 whole dry kashmiri red chillies
10 to 12 garlic (lehsun) cloves
salt to taste
- Soak the kashmiri red chillies in hot water in a deep bowl for ½ an hour.
- Drain, remove the stems.
- Combine the kashmiri chillies, garlic, salt and ¼ cup of water in the mixer and blend till smooth.
- Store in an air-tight container and refrigerate. Use as required.