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tikka paste in jar with spices in background

Homemade tikka paste

Make your own homemade tikka masala paste and take your favourite curry to the next level. Vegetarian, vegan and gluten free.
Course Paste
Cuisine Indian, Vegan
Keyword tikka paste
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12
Calories 29kcal


  • 1 tsp cumin seeds toasted
  • 1 tsp coriander seeds toasted
  • 2 cloves garlic crushed
  • 1 inch piece ginger crushed
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper or less if preferred
  • 2 tbsp sunflower oil
  • 1 tsp sea salt
  • 1 tsp fenugreek seeds or ground fenugreek
  • 1 tbsp tamarind puree
  • 2 tbsp tomato puree
  • 1 tbsp paprika
  • Small bunch fresh coriander* roughly chopped, optional
  • 1/2 tsp black pepper


  • 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 with all the ingredients into a blender or food processor with a small jug 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.


*If you use the fresh coriander your paste will look browner - but taste amazing. Leave it out if you want a redder paste.


Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg