Kadai Paneer and Red Chillies

Two attempts at Kadai Paneer this week. Look at the collage below, which one looks more spicy?

No, it's not the 1st one. The recipe called for Kashmiri Red Chillies so I used that the first time. I have come to believe that it should be called "Kashmiri Red" because all it does is add red colour to your dish. For my family, the hotness level of Kashmiri Red Chillies is rated poor.

So today, I decided to use the regular red chillies we use in everyday cooking. The recipe called for 3 so I used 5 full chillies. Lightly roasted and then grinded coarse. Topped off with additional 1/2 tsp fine grinded red chilli powder. Needless to say, no stones left unturned to make the dish spicy.

In the end, the hotness level of the dish was above satisfactory. Actually, it was too hot. My nose was running, head was sweaty, and tongue was hurting. But it was tasty. Looking forward to the 3rd attempt to perfect the recipe. I will do 50:50 next time Kashmiri Red Chillies and Regular Red Chillies.