Goan Recheado Masala with a Twist – Quicker Version

The ‘Goan Recheado Masala with a Twist – Quicker Version’ is adapted from another of my recheado masalas (click here for the other). This version is similar except that I have not used onion or oil. Also the method of preparation is slightly different. I re-invented my earlier version because I did not have any recheado masala ready and was short of time. Do let me know which one you like the most. I recommend this masala for use in curries.

Ingredients:

• Kashmiri Red Chillies (stemmed & broken) – 15
• Dates (deseeded) – 4 to 6
• Ginger – 1 inch
• Garlic – 6 cloves
• Cloves – 7 to 8
• Cinnamon – 1 inch
• Cumin Seeds – ½ tsp.
• Black Peppercorns – 15
• Turmeric – ½ tsp.
• Palm Vinegar – 100 ml
• Salt – ½ tsp.
• Sugar – 1 tsp.

Step 1:     Soak the Kashmiri chillies and dates in 100 ml hot water for 15 Minutes. Drain and save 50 ml of the water.

Step 2:     Grind the soaked red chillies, ginger, garlic, cinnamon, cloves, cumin, black pepper, turmeric, sugar and salt to a fine paste with the vinegar and 50 ml of the water. Adjust sugar, salt and vinegar as per your taste.