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Tikka Masala Paste

A close up of a jar of Tikka Paste with a spoon resting in it

This Tikka Masala paste is quite addictive. Make a batch and you’ll see. I’ve been known to mix it with a little sour cream and spread it on my roast veg. yummmm

I’ve also added some recipe ideas, Chicken Tikka is easy and delicious.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
A close up of a jar of Tikka Paste with a spoon resting in it

Tikka Masala Paste

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becs-table.com.au
Tikka Masala paste yields 700 – 800 g paste. This recipe is easily halved but trust me there are so many uses for it you'll want the full amount.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Difficulty Easy
Course Spice Blend
Cuisine Indian
Servings 8 Meals
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 10 g dried chillies Get Kashmiri for the best colour
  • 40 g cumin seeds
  • 40 g coriander seeds
  • ¼ tsp asafoetida powder
  • 40 g paprika
  • 10 g ground turmeric
  • 50 g dried onions
  • 150 g tomato puree
  • 5 cloves garlic
  • 1- inch ginger
  • 20 g salt
  • 200 g vegetable oil
  • 100 g water
  • 80 g lemon juice
  • 30 g sugar (brown)
  • 4 coriander roots or a whole bunch of tops if you can’t get roots If I can, I always buy with roots and freeze if I’m not using them right away, they come in handy for paste’s, stocks, curries etc.

Instructions
 

  • Add all the first three ingredients to the TM bowl and heat on Varoma temperature for 5 minutes/speed 1
  • Add the remainder of the spices and dried onions and grind MC in 30 seconds / speed 9
  • Add the rest of the ingredients to the TM bowl, (chop) 5 seconds/speed 5, scrape down the sides of the bowl, then set to cook 60 minutes/ 80°c/speed 2.
  • When the time is up the oil should have risen to the surface. If you used kashmiri chillies you'll have a beautiful red colour. Blitz on for 10 seconds/speed 9. Make sure you have the MC in place, and the lid is on correctly.
  • If you're not using it all straight away pour into sterilised jars, top with oil, so there’s no paste exposed to the air (to prevent oxidisation). Preventing the oxygen from getting to the paste will keep it from going off quickly. After using from the jar make sure you top up with oil, keeping the surface covered again.

Notes

If you’re not using it all straight away pour into sterilised jars, top with oil, so there’s no paste exposed to the air (to prevent oxidisation). Preventing the oxygen from getting to the paste will keep it from going off quickly. After using from the jar make sure you top up with oil, keeping the surface covered again.
To store the paste. If you use the above method with sterilised jars, use a clean spoon each time you use your paste, and keep it covered with oil, it will last 6 to 8 weeks in the fridge maybe longer.

Did you know I have a powdered spice blend eBook?

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