Basics
Tikka Paste
A very popular recipe, this paste can be used to make a quick curry with the meat of your choice. It is a must-have ingredient to keep in your kitchen and this recipe makes plenty - will store for up to a month in the fridge, or frozen in small batches for up to three months.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 800 g
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- Category
- Basics
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Diet
- VeganPlant-based
- Difficulty
- Easy
- Rating
- Well rated
- coriander seeds
- 40 g
- cumin seeds
- 40 g
- Kashmiri dried chillies
- 5–6
- black peppercorns
- 1 tbsp
- fresh coriander
- 50 g
- garlic
- 100 cloves
- fresh root ginger
- 100 g
- vegetable oil
- 220 g
- water
- 100 g
- lemon juice
- 100 g
- fine sea salt
- 30 g
- dried onions
- 50 g
- tomato purée
- 140 g
- ground turmeric
- 1 tsp
- Kashmiri chilli powder
- 1 tsp
- garam masala
- 1 tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 35.7 g
- Energy
- 12,236.1 kJ
- Calories
- 2,924.5 kcal
- Fat
- 248.2 g
- Fibre
- 59 g
- Carbohydrates
- 184.4 g
Cooking instructions are available on the original Cookidoo® page.
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