Authentic Indian Tikka Masala Paste Recipe
50 minutes
761 reads
About Authentic Indian Tikka Masala Paste Recipe
Elevate your Indian cooking with this easy-to-make, authentic Tikka Masala paste! Bursting with the fragrant flavors of ginger, garlic, and a blend of warming spices, this versatile paste is the secret ingredient to countless delicious dishes.Perfect for busy weeknights or special occasions, this recipe allows you to prepare the paste in advance and store it for later use. Simply combine it with your favorite protein or vegetables to create a restaurant-quality Tikka Masala in minutes. Imagine the aroma filling your kitchen – a true taste of India!From Paneer Tikka to Aloo Tikka and beyond, this homemade paste guarantees vibrant color and intense flavor that will impress your family and friends. Get ready to experience the magic of authentic Indian cuisine!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Spices
- 2 tbsp Coriander Seeds
- 1/2 tbsp Cumin Seeds
- 1 tsp Garam Masala
- 1/2 tsp Turmeric Powder also known as haldi
- 2 tbsp Kashmiri Chili Powder for color; you can use 1-3 teaspoons of regular chili powder if desired.
- 1 tsp Salt adjust to taste
- 1 tbsp Dried Fenugreek Leaf dried fenugreek leaves
Aromatics
- 10 Garlic Cloves
- 2 inch Ginger
Other Ingredients
- 1 tbsp Lemon Juice
- 1 tbsp Vinegar white
- 3 tbsp Vegetable Oil or any neutral oil
- 2 tbsp Water may need slightly more for desired consistency
Instructions
Prepare the Spices
- Grind coriander seeds and cumin seeds into a fine powder using a spice grinder or mortar and pestle.
Make the Paste
- Combine the powdered spices, garlic, ginger, garam masala, turmeric, Kashmiri chili powder, salt, and kasuri methi in a food processor or blender.
- Add a little water (about 2-3 tablespoons) and blend until a smooth paste forms.
Cook the Paste
- Heat vegetable oil in a heavy-bottomed pan over medium heat.
- Add the spice paste and cook, stirring frequently, for about 5-7 minutes, or until fragrant and the oil starts to separate.
- Stir in the lemon juice and vinegar.
- Add 2 tablespoons of water to thin the paste if needed, continuing to cook until the oil separates completely and the mixture thickens slightly.
Cool and Store
- Remove from heat and allow the paste to cool completely. Transfer the cooled paste to airtight containers and store in the refrigerator for up to 2 weeks or freeze for longer storage.
Recipe Notes
Expert Tips for the Best Tikka Masala Paste:
- Toast the Spices: For a deeper, richer flavor, lightly toast the coriander and cumin seeds in a dry pan before grinding.
- Adjust the Heat: Control the spice level by adjusting the amount of Kashmiri chili powder or substituting with regular chili powder according to your preference.
- Fresh is Best: Using fresh ginger and garlic will significantly enhance the flavor of your paste.
- Make it Ahead: This paste is best made a day in advance to allow the flavors to meld. The flavors will deepen as it sits!
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Recipe Nutrition
Calories: 536kcalCarbohydrates: 2gFat: 60gPolyunsaturated Fat: 18gMonounsaturated Fat: 36gSodium: 456mgFiber: 1g
Subhashni Venkatesh
Articles: 165
4 Comments
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This is awesome! Can’t wait to cook it.
This is exactly what I was looking for!
Looks so mouthwatering! Thanks for sharing.
When should we add Kasuri Mehthi?