Looking to elevate your cooking with authentic Indian flavors? This quick and easy tandoori paste recipe is a game-changer for your marinades and curries. Packed with aromatic spices and a rich tomato base, it’s perfect for adding that signature tandoori touch to your dishes. Once you try this, I guarantee you will never return to store-bought paste. Best of all, it’s made using fresh ingredients and comes together in just 5 minutes!

Health Benefits of Homemade Tandoori Paste?

Why make your own Tandoori paste? You control what goes into your tandoori paste by making it yourself. There’s no risk of preservatives or artificial flavors. You only use wholesome, aromatic ingredients. Plus, there are several health benefits to using fresh, whole spices and quality ingredients:

1. Rich in Antioxidants: Ingredients like turmeric, cumin, and coriander are packed with antioxidants. These antioxidants help reduce inflammation. They also protect against free radicals.
2. Anti-Inflammatory Properties: Turmeric and cloves are known for their powerful anti-inflammatory benefits, which can support joint health and overall wellness.
3. Digestive Health: The spices in this paste, including cardamom and ginger, aid in digestion and help soothe the stomach.
4. Boosts Immunity: Garlic, ginger, and chili powder are known to strengthen the immune system with their antimicrobial properties.
5. No Additives: Unlike store-bought versions, this homemade paste is free of preservatives. It contains no artificial additives. This makes it a cleaner and healthier option.

This paste is a pantry essential. It is perfect for those who love cooking Indian dishes or experimenting with bold, vibrant flavors in their meals.

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Ingredients:

• 1 tbsp coriander seeds
• 1 ½ tbsp cumin seeds
• 6 cardamom pods (black)
• 10 whole cloves
• 2 tbsp Kashmiri chili powder (or Cayenne pepper) to taste
• 1 tbsp ground turmeric
• 2 tbsp ground cinnamon
• 1 tbsp salt
• 60 g brown sugar
• 120 g tomato paste
• 120 g garlic paste/ minced garlic (see tips below)
• 80 g ginger paste/ grated ginger (see tips below)
• 200 g olive oil, plus extra for preserving

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Preparation:

Using a Thermomix:

1. Put all the ingredients into a mixing bowl. Blend for 20 seconds on Speed 9 or until smooth
2. Transfer the paste to a sterilized glass jar with a lid.
3. Cover the surface of the paste with a thin layer of olive oil to preserve freshness.

You can find this recipe on Cookidoo

Without a Thermomix:

1. Toast the coriander seeds, cumin seeds, cardamom pods, and cloves in a dry pan over medium heat. Stir for 1-2 minutes until the mixture becomes aromatic. Allow them to cool slightly.
2. Using a mortar and pestle or a spice grinder, grind the toasted spices into a fine powder.
3. In a blender or food processor, combine the ground spices with the remaining ingredients. These include Kashmiri chili powder, turmeric, cinnamon, salt, and brown sugar. Then add tomato paste, garlic paste, ginger paste, and olive oil.
4. Blend on high until the mixture is smooth and well-combined. Scrape down the sides as needed.
5. Transfer the paste to a sterilized, sealable jar.
6. Cover the surface of the paste with a thin layer of olive oil to preserve freshness.

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Tips & Tricks:

• Making Garlic & Ginger Paste: If you don’t have pre-made pastes, you can easily create them. Blend equal parts fresh garlic and ginger with a splash of oil.
• Storage: Store your tandoori paste in the refrigerator for 3-4 weeks. You can also freeze it for up to 3 months. Freeze in ice cube trays, then transfer the cubes to a Ziploc bag for easy access. Alternatively, freeze flat in a Ziploc bag. Use a chopstick to score the paste in inch squares. This makes portioning easy for future recipes.
• Versatility: Mix the paste with Greek yogurt, coconut milk, or cream. This creates a flavorful marinade for chicken, fish, lamb, vegetables or beans.
• Scaling Down: If you’re cooking for a smaller household, you can halve the recipe. Reduce the blending time to 15 seconds for smaller quantities.

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Personal reflection

I discovered this recipe on Cookidoo for the Thermomix. It has quickly become a favorite because of its incredible versatility. I’ve used it in various ways—as a marinade, a stock base, and even as a curry paste. It pairs beautifully with prawns, transforms simple beans into a hearty dish, and creates a mouthwatering chicken curry. What I love most is that each dish turns out uniquely different. It offers fresh and exciting flavors every time. This ensures it never feels repetitive.

The tandoori paste recipe shows how fresh, aromatic ingredients can make everyday dishes vibrant. A simple blend of these ingredients transforms meals into flavor-packed delights. This is more than just a recipe. It’s a tool that empowers creativity in the kitchen. You might be preparing a classic Indian curry or experimenting with fusion dishes. Wholesome spices like turmeric, cumin, and cardamom provide depth of flavor. They also offer a plethora of health benefits. This combination makes the paste a pantry staple for any food enthusiast. The simplicity of the recipe, combined with its versatility, reflects the joy of crafting something authentic and adaptable at home. This tandoori paste isn’t just an ingredient—it’s an invitation to explore, savor, and share the love of cooking.

Use this tandoori paste in your next chicken tikka. It’s great for roasted vegetable curry or slow cooked beans. You can even use it as a flavorful spread for wraps and sandwiches. Don’t forget to share your creations with us on Instagram and tag me @Wengs_Culinary_Adventures!

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