Homemade tikka paste
Make your own homemade tikka masala paste and take your favourite curry to the next level. Vegetarian, vegan and gluten free.
Servings 12
Calories 29kcal
Equipment
- Blender
- Measuring spoons
- Small frying pan
- Small kilner jar for storage
Ingredients
- 1 teaspoon cumin seeds toasted
- 1 teaspoon coriander seeds toasted
- 2 cloves garlic crushed
- 1 inch piece ginger crushed
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper or less if preferred
- 2 tablespoons sunflower oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon fenugreek seeds or ground fenugreek
- 1 tablespoon tamarind puree
- 2 tablespoons tomato puree
- 1 tablespoon paprika
- Small bunch coriander (cilantro)* roughly chopped, optional
Instructions
- First toast your cumin and coriander seeds. Heat a small frying pan over a medium heat and toast the seeds until starting to smell fragrant. Stir occasionally to stop them from burning.
- Place the toasted seeds (and fenugreek seeds if using) into the blender and pulse until you have a coarse powder.
- Add the remaining ingredients to the blender and process until smooth.
- You will probably need to stop and scrape the sides down at least once.
- Store in an airtight container in the fridge for a couple of weeks or freeze in small portions to use at a later date.
Notes
- *If you use the fresh coriander your paste will look browner - but taste amazing. Leave it out or reduce the amount if you want a redder paste.
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing.