Tikka Masala Paste

by

Tenina Holder

POSTED July 29, 2019 (LAST UPDATED September 24, 2021)

Serves

4

Total Time

1hrs 5mins

Calories

403

The perfect fixer to have in your pantry/fridge. Make it and enjoy curries at the dip of a spoon.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)peeled, halved

  • Lemon icon
    Lemon

    1 (about 58 g)juice of

  • Tomato icon
    Tomato

    100 g (about ¾)diced

  • Coriander seeds icon
    Coriander seeds

    30 g (about ¼ cup)

  • Cumin seeds icon
    Cumin seeds

    20 g (about 80)

  • Chili flakes icon
    Chili flakes

    1 teaspoon

  • Garlic clove icon
    Garlic clove

    50 g (about 8 ⅓)

  • Ginger icon
    Ginger

    50 g (about ½ cup)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    110 g (about ½ cup)

  • Water icon
    Water

    50 g (about 3 ⅜ tablespoons)

  • Ground turmeric icon
    Ground turmeric

    1 teaspoon (about 2 g)

  • Sea salt icon
    Sea salt

    1 pinch

    METHOD


  • 1. Add coriander seeds and cumin seeds to a clean frying pan
  • 2. Toast in frying pan
  • 3. Transfer seeds to TM5 bowl
  • 4. Blend - approx 1 min, speed 8
  • 5. Then add onion to the TM5 bowl
  • 6. Chop - approx 5 sec, speed 5
  • 7. Scrape down sides of TM5 bowl
  • 8. Add chili flakes, garlic clove, ginger, extra virgin olive oil, water, lemon, ground turmeric, sea salt and tomato to the TM5 bowl
  • 9. Cook - approx 1 hr, 80°C, speed 2
  • 10. Transfer content of TM5 bowl to jar
  • 11. Refrigerate in fridge

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