Kashmiri chilli powder, Deghi Mirch.
Kashmiri chilli powder is a mild chilli powder used mainly for its vibrant red colour rather than heat. Perfect for tandoori chicken to give that natural colour and also to add flavours to Indian dishes. Kashmiri chillies are available dried whole as well as powdered form. You can use the whole chillies to cook stir fries and quick veg dishes where they lend a smokey flavour to the dish also perfect to make marinades.
Every recipe that uses kashmiri chilli powder
Browse by ingredient
Choose one to see every recipe that uses it.
A
- Ajwain Carom Seeds
- Asafoetida Hing
B
- Bay leaf Tejpatta
- Black Cardamom Badi Elaichi
- Black mustard seeds Rai
- Black onion seeds Kalonji
- Black peppercorns Kali Mirch
C
- Caraway seeds Shah jeera
- Cassia bark
- Chaat Masala
- Chickpeas
- Cinnamon stick
- Cloves Laung/ Lavang
- Coconut milk
- Coriander leaves
- Coriander powder
- Coriander seeds Dhania
- Cream
- Cumin seeds Jeera/ Zeera
- Curry leaves Karipatta
D
- Dried Pomegranate seeds Anardana
E
F
- Fennel seeds Saunf
- Fenugreek Seeds Methi Dana
G
- Garam masala
- Garlic
- Ghee
- Green cardamom Elaichi
- Green chillies Hari Mirch
J
- Jaggery Gud or Gur
K
- Kashmiri chilli powder Deghi Mirch
- Kokum
M
- Mace Javitri
- Mango Powder Amchoor/ Amchur
N
P
- Panch Puran Bengali five spice or Panch Phoron
R
S
- Saffron Kesar
- Star Anise Chakra phool
T
- Tamarind paste imli
- Turmeric Haldi