Homemade Tandoori Masala Paste
A concentrated cooked paste made with Tandoori Masala, oil, water and optional tamarind for marinades, curries and grilled dishes.
Ingredients
- 75 g Homemade Tandoori Masala powder about 8 level tablespoons
- 75 ml water plus 1 to 2 tablespoons if needed
- 60 ml rapeseed oil or other neutral oil
- 2 teaspoons tamarind concentrate optional
Instructions
- Put the Tandoori Masala in a small heavy based saucepan. Gradually whisk in 75ml water until smooth.
- Warm over low to medium low heat for 30 seconds, stirring continuously.
- Pour in the oil slowly while stirring. Cook for 1 to 2 minutes until the mixture bubbles gently and forms a thick, smooth paste.
- Remove from the heat and stir in the optional tamarind. Add hot water by the teaspoon if the paste is too stiff.
- Transfer to a clean shallow container and cool promptly. Once cool, stir and divide into seven 30g portions.
- Refrigerate portions needed within 48 hours and freeze the remainder.
Notes
One 30g portion seasons approximately 500g meat, fish, paneer or vegetables when combined with the appropriate marinade ingredients. The paste contains no salt, allowing each finished recipe to be seasoned separately. Stir before measuring if a little oil separates during storage. Keep refrigerated and use within 48 hours, or freeze for up to three months for best quality.
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