All out of chilli powder? You can get creative with other chilli substitutes even if you're making Indian dishes. Indian chilli powder is usually a mix of one or more types of dried and ground peppers along with garlic powder, cumin, onion powder, pepper etc. The heat level of chilli powder depends on the type of chilli peppers used. While some chilli powders are mild, others can be quite hot.
So if you're thinking of alternatives to chilli powder for making desi dishes, remember different substitutes may work better for specific dishes. For example, the smokiness of paprika might complement certain recipes, while the freshness of chopped chillies could enhance others. Here are some of the best substitutions for chilli powder:
Paprika
Paprika is made from dried and ground red peppers and is not as spicy as Indian chilli powders. Chilli peppers that are used to make paprika all over the world tend to have milder spice and thinner flesh. Though it lacks the smoky aftertaste and intensity it can be used for the colour. It's best used as part of a spice blend. A 2:1 smoky paprika and cayenne pepper blend is the best substitute for Indian red chilli powder. Opt for smoked paprika for a more intense and distinct taste especially if you're using it in spiced gravies or robust curries.
Chilli Paste
Consider using a red chilli paste if you're running low on powder. Indian red chilli paste brings the heat and can be spicier than chilli powder. When using chilli paste or sauce, start with a small quantity, as their concentrated nature can pack a punch. Taste as you go, adjusting the amount to achieve the desired level of spiciness.
Also, be cautious about the other flavours present in the paste or sauce, as they can significantly influence the overall taste of your dish. If you're using exotic pastes, like the Korean Gochunang fermented chilli paste made from taeyancho Chili peppers) or the Sichuan pepper sauce, try it in small batches.
Red Pepper Flakes
Chilli flakes have a potent heat that can add texture as well as layered fieriness to Indian dishes. The coarse texture of red pepper flakes may not suit all dishes, so you may need to grind them or make sure they're dissolved well. Dry, masala curries featuring proteins are the ideal recipes if you want to use red pepper flakes; when mixed with paprika or Kashmiri chilli powder, red pepper flakes can offer a well-rounded spiciness.
Hot Sauce
Hot sauce can be an excellent choice for recipes that benefit from both heat and acidity, such as marinades, dressings, or dips. So if you're making kebabs, bhartas, jalfrezi or sookhi bhaaji, using a hot sauce can be a great idea, be it sriracha, Tabasco, or Indian hot sauces like green chilli sauce. The flavours usually infuse during the marinating process, adding both heat and depth to your dishes. Moreover, hot sauce works really well with yoghurt in case you're combining the two for a recipe. Hot sauces can also seamlessly be blended with mint chutney and tamarind chutney