This simple ingredient transforms most the Punjabi/Multani dishes. Your diners will not know why the dish does not taste like the one they make and the secret is this simple concoction that I recommend you make and keep in your fridge (it will stay good for a month or so).
- 8-10 dried red cayenne peppers
- 10-15 green chilies
- 2 inch lemongrass stalk, minced
- 2tbsp of lemon juice
- 1/2 tsp salt
Break the red cayenne pepper and add the skin and seeds into a 2 tbsp of warm water and soak them fro 20 minutes. In a mortar and pestle, grind the green chilies with 1/2 tsp of salt and lemongrass paste. Add the red cayenne peppers to it and grind some more till everything is almost a paste (as is seen in the image above). Add lemon juice, mix it and store in a tight container in the fridge and use for up to a month.