STEP 1.1. First, in a pan take some oil Next add fine chop garlic. Cook the garlic for about three to four minutes.
STEP 2.2. Now, Add the fine chop onions. cook it until it becomes slightly light pink. After it turns light pink, add your green chili and ginger. So cook it for about three to four minutes until it turns fragrant and start smelling cool. Now add the coriander root or stem. Add a little bit of salt.
STEP 3.3. Next, add Kashmiri red chili paste. So first take soaked Kashmiri red chili and then I puree it. Cook it again for about three to four minutes. Just make sure this entire cooking process is happening on low flame. Keep on stirring it in between
STEP 4.4. now add A little bit of tomato paste. Now add some soy sauce, vinegar, sugar. Mix all of this and cook it again.
STEP 5.5. You need to cook the sauce until the oil starts separating out. It takes about six to seven minutes. Just season it with salt and black pepper
STEP 6.6. Finally, cook it for a minute or two, and it's ready.
STEP 7.*For Kashmiri Red chilli - Soak it in warm water for 1 hour & remove the seeds before grinding.
STEP 8.This stays well upto 15 days in the refrigerator
STEP 9.You can use to make fried rice, noodles, stir fried veggies and a lot more stuff. It’s endless.
Nutrition value
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calories per serving
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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