Tikka Masala Paste


Tenina Holder

Posted July 29, 2019 (Last updated January 12, 2022)



Total Time

1hrs 5mins



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


  • Onion icon
    Onion1peeled, halved
  • Lemon icon
    Lemon1juice of
  • Tomato icon
    Tomato100 gdiced
  • Coriander seeds icon
    Coriander seeds30 g
  • Cumin seeds icon
    Cumin seeds20 g
  • Chili flakes icon
    Chili flakes1 teaspoon
  • Garlic clove icon
    Garlic clove50 g
  • Ginger icon
    Ginger50 g
  • Extra virgin olive oil icon
    Extra virgin olive oil110 g
  • Water icon
    Water50 g
  • Ground turmeric icon
    Ground turmeric1 teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches

  • 1. Add coriander seeds and cumin seeds to a clean frying pan
  • 2. Toast the seeds until they are just smoking
  • 3. Transfer seeds to TM5 bowl
  • 4. Blend with MC fitted - 1 min, speed 8
  • 5. Then add onion to the TM5 bowl
  • 6. Chop with MC fitted - 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, pink Himalayan salt flakes and tomato to the TM5 bowl
  • 9. Cook - 1 hr, 80°C, speed 2
  • 10. Store in a sterilised jar in the fridge until use

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