Homemade Tikka Paste Recipes

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HOMEMADE TIKKA PASTE



Homemade tikka paste image

Make your own homemade tikka masala paste and take your favourite curry to the next level. Vegetarian, vegan and gluten free.

Provided by Cook Veggielicious

Categories     Paste

Time 10m

Number Of Ingredients 14

1 teaspoon cumin seeds (toasted)
1 teaspoon coriander seeds (toasted)
2 cloves garlic (crushed)
1 inch piece ginger (crushed)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (or less if preferred)
2 tablespoons sunflower oil
1 teaspoon sea salt
1/2 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)

Steps:

  • 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.

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TIKKA PASTE



Tikka Paste image

Make and share this Tikka Paste recipe from Food.com.

Provided by Creole cookin

Categories     < 30 Mins

Time 20m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 1/2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon garam masala
1 tablespoon ground ginger
2 teaspoons chili powder
1/2 teaspoon turmeric
1 tablespoon dried mint
1/4 teaspoon salt
1 teaspoon lemon juice
3 drops red food coloring
3 drops yellow food coloring
2/3 cup wine vinegar
2/3 cup vegetable oil

Steps:

  • Grind coriander and cumin seed to a fine powder.
  • Add remaining spices, mint and salt, stir well.
  • Mix in lemon juice, food color, wine vinegar, and 2 tbs water to make a thin paste.
  • Heat oil in pan, stir fry paste for 10 minutes until all water is absorbed. when oil rises to the top, the paste is cooked.
  • Allow to cool before storing in air tight jars.

Nutrition Facts : Calories 248.2, Fat 25.5, SaturatedFat 3.3, Sodium 119.8, Carbohydrate 6.2, Fiber 2.5, Sugar 0.5, Protein 1.6

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