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17th February 2019

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.


  • 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.

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