Bhuna Mirchi Ka Masala
Yield: Approximately ½ cup
This one is probably the hottest masala
Ingredients:
1 tablespoon vegetable oil
1 teaspoon salt, or to taste
15 to 20 dried red chile peppers, such as chile de arbol,
broken
2 tablespoons red peppercorns
2 to 4 tablespoons ground paprika
Directions:
In a moderate-sized cast-iron or non-stick wok or skillet,
heat the oil over moderate heat and roast the chile peppers,
stirring and swaying the pan, until crunchy and seems
slightly darker, approximately a minute or two. This will
cause a lot of irritating smoke, so do this outdoors if
possible, or when you’re alone in the house and are
willing to suffer a little by yourself. Move to a container.
Put in the red peppercorns and roast until heated through,
without browning them. Put into the chile peppers. Allow to
cool, then grind using a spice or coffee grinder till you get a
fine powder. Stir in the paprika and salt and put inside an
airtight vessel and place the vessel in a cool, dark place,
for approximately thirty days at room temperature or
approximately one year in a fridge.
