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Homemade Tandoori Paste

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  Garlic 4 Clove (20 gm), coarsely chopped
  Ground cardamom 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cumin 2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Ground cayenne pepper/Pure chile powder 1⁄2 Teaspoon
  Paprika 1 Tablespoon
  Fresh ginger piece 1 Inch, peeled and coarsely chopped
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Salt 1⁄2 Teaspoon

1. Heat a cast-iron skillet over medium heat. When it is hot, add the garlic and stir continuously until slightly golden and toasty, about 1 minute. Add the cardamom, cinnamon, cumin, coriander, and turmeric and stir for a few seconds or until the mixture is aromatic.
2. Remove the skillet from the heat and immediately transfer the spices and garlic to a blender. Add the cayenne, paprika, ginger, vinegar, oi and salt, and blend until smooth and pastelike Transfer to a jar and keep in the refrigerator, or divide into tabiespoonfuls, wrap in plastic wrap, and keep in the freezer.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 107 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 249.2 mg10.4%

Total Carbohydrates 8 g2.5%

Dietary Fiber 3.1 g12.2%

Sugars 0.5 g

Protein 1 g2.5%

Vitamin A 39.6% Vitamin C 8.5%

Calcium 5.4% Iron 14.3%

*Based on a 2000 Calorie diet

Homemade Tandoori Paste Recipe