Tikka Masala Curry Paste
After preparing the paneer cheese from my previous recipe, the next stage in our weekend meal is to prepare the paste that will help make the base for an awesome Tikka Masala curry.
Whilst it does look like a lot of ingredients, everything can be thrown together and blended in less than 10 minutes.
You’re likely to still have a number of these ingredients leftover which will be really useful as store cupboard essentials, as well as for making additional pastes by switching some elements out for different spices.
Larger supermarkets have those world food sections these days, where you can get the majority of these ingredients for vastly cheaper prices than supermarkets own brand or those Schwartz packs.
The world food variations are still good quality investments and come in larger bags that allow your recipes to go much further.
Just make sure you have plenty of small Tupperware containers to hand.
Anyone for a trip to Ikea?
The aromas that come from the finished paste both before and after cooking are nothing short of amazing.
I wholeheartedly recommend that you give this a go.
- 2 Garlic Cloves
- 1 thumb-sized piece of Fresh Ginger (Roughly Chopped)
- 1 Fresh Birds-eye Chilli (Deseeded)
- 1 small bunch fresh Coriander
- 1/4 tsp Cayenne Pepper
- 1 tbsp Smoked Paprika
- 2 tsp Garam Masala
- 1 tsp Ground Cumin
- 1 tsp Ground Corriander
- ½ tsp Salt
- 2 tbsp Vegetable Oil (Rapeseed)
- 2 tbsp Tomato Puree
- 1 tbsp Desiccated Coconut
- 2 tbsp Ground Almonds
- Measure out all the dry ingredients and toast in a hot pan for a minute or two until the big aromas are released. Then add to a blender or a pestle & Mortar.
- Peel & roughly chop both the garlic and ginger, then add to the rest of the dry mix.
- pour in the oil and blend everything together into a thick paste.
If it looks to dry, add a touch more oil and continue to blend.
How do we use the paste?
Using this paste is really simple and with just a couple of steps, you will have a freaking awesome curry recipe at your disposal.
- Heat up a little oil in a good-sized pan and cook your chosen protein until everything is how you like it – Set this aside ready to add to the curry later.
- Chop an onion how you like it and cook in a little more oil until everything is soft, translucent and turning a slightly brown colour.
Add your peppers and other veg to the mix and allow to take on a little colour too.
- Add your paste to the mix and cook through for between 5 and 10 minutes to release all those oils, flavours and aromas.
- Add two cans of tinned tomato and combine everything together to create your tikka masala curry.
Any Time saving tips?
Get yourself a garlic press.
Seriously, these things are an absolute god send.
You just pop in a close, press it over your pan or chopping board and all the hard work is done for you – Just don’t over fill the device or you will get a face full of garlic.
Ginger can simply be grated rather than peeled and chopped.
Using a grater will mush the ginger into a fine pulp but it will also reserve most of the skin for you too.