Tikka Paste
Ingredients
| For approx 40 ml | Continued... |
| 3 tspn coriander seeds | ½ tspn hot chilli powder |
| 1 tspn cumin seeds | ½ tspn turmeric |
| 1 tspn garlic powder | 1 tspn mint |
| 1 tspn paprika | ¼ tspn salt |
| 1 tspn ground ginger | 1 tspn lemon juice |
| ½ tspn garam masala | 1 tbspn wine vinegar |
Preparation
- Grind the coriander and cumin seeds to a powder in a pestle and mortar.
- Mix together all the ingredients.
- Add a little water as necessary to make a paste with a consistency slightly thinner than tomato ketchup.
Cooking
- Heat a pan or wok and add 1 tbspn of oil.
- Add the paste and cook for a few minutes until the oil is absorbed.
- (If the paste is too dry just add a little more water.)
- Continue to cook and the paste will be ready when small patches of oil reappear on the surface.
- Allow to cool and reserve, or if not using immediately, spoon into a small jar.
- If storing, add a little oil to cover the surface of the paste and keep in the fridge (it should last for 3-4 weeks).
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