Multani Chili Paste

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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.

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