A mild, beautifully red oil bursting with the smoky aroma and gentle heat of Kashmiri chillies—perfect for drizzling, sautéing, or finishing dishes with flair.
🧂 Ingredients:
1/2 cup neutral oil (like sunflower, rice bran, or sesame oil)
2 tbsp Kashmiri red chilli powder (or 4–5 whole dried Kashmiri chillies, crushed)
1/2 tsp paprika (optional, for deeper color)
1 small clove garlic, crushed (optional, for a hint of flavor)
Pinch of salt (optional)
🔥 Instructions:
Step 1: Heat the Oil
In a small saucepan, heat the neutral oil over low to medium heat.
Add the garlic if using, and let it gently infuse (do not brown). Remove garlic before it turns golden.
Step 2: Bloom the Chilli
Turn off the heat and let the oil cool for 1–2 minutes (hot but not smoking).
Add the Kashmiri chilli powder and paprika to a heatproof bowl.
Carefully pour the hot oil over the chilli powder. It will sizzle and bloom, releasing its rich color and aroma.
Add a pinch of salt if desired and stir gently.
Step 3: Cool and Store
Let the oil cool completely.
Strain if desired, or leave the chilli particles in for extra flavor.
Store in a sterilized glass jar for up to 2 weeks at room temperature.
🍽️ How to Use:
Drizzle over dal, noodles, or soup
Use in tadka for a smoky kick
Add to marinades or salad dressings
Finish dishes like paneer, fried rice, or roasted vegetables with a vibrant touch
🌶️ Welza Tip:
Using Welza’s premium Kashmiri chillies guarantees a gorgeous red hue and authentic flavor without overpowering heat—perfect for those who love flavor over fire.
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🌶️ Kashmiri Chilli-Infused Oil