📝 About This Recipe
Unlock the vibrant, soul-warming flavors of Northern India with this authentic, deeply aromatic Tandoori paste. This handcrafted concentrate blends toasted whole spices with pungent aromatics and a hint of smoky heat to replicate the legendary flavors of a clay oven at home. It is the essential foundation for creating succulent grilled meats, charred paneer, or robust vegetable skewers that boast a signature crimson hue and complex earthy depth.
🥗 Ingredients
Whole Spices to Toast
- 2 tablespoons Coriander seeds (whole)
- 1 tablespoon Cumin seeds (whole)
- 1 teaspoon Black peppercorns (whole)
- 5-6 pieces Green cardamom pods (seeds extracted)
- 4 pieces Cloves (whole)
- 1 inch Cinnamon stick (broken into pieces)
The Aromatics
- 2 inch Fresh ginger (peeled and roughly chopped)
- 8-10 pieces Garlic cloves (peeled)
- 3 tablespoons Kashmiri red chili powder (provides the vibrant red color without excessive heat)
The Flavor Foundation
- 1 teaspoon Turmeric powder
- 1 tablespoon Garam masala (high quality or homemade)
- 1 tablespoon Dried fenugreek leaves (Kasuri Methi) (crushed between palms)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Vegetable oil (neutral oil like grapeseed or canola)
- 1 teaspoon Smoked paprika (for that 'tandoor' smoky finish)
👨🍳 Instructions
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1
Place a small heavy-bottomed skillet over medium-low heat. Add the coriander seeds, cumin seeds, peppercorns, cardamom seeds, cloves, and cinnamon stick.
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2
Dry-toast the spices for 3-5 minutes, shaking the pan frequently. You are looking for them to turn a shade darker and release a potent, nutty aroma. Do not let them smoke or burn.
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3
Remove the spices from the heat and let them cool completely. This ensures they grind into a fine powder rather than a gummy mess.
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4
Transfer the cooled spices to a spice grinder or mortar and pestle. Process until you have a very fine, uniform powder.
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5
In a high-speed blender or food processor, combine the chopped ginger and garlic cloves with a tablespoon of water. Pulse until a smooth paste forms.
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6
Add your freshly ground spice mix to the blender, along with the Kashmiri chili powder, turmeric, garam masala, and smoked paprika.
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7
Pour in the lemon juice and vegetable oil. The oil acts as a preservative and helps the flavors meld.
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8
Add the crushed Kasuri Methi and salt. The fenugreek leaves are the secret 'restaurant flavor' ingredient.
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9
Blend the entire mixture on high for 1-2 minutes until it is thick, glossy, and completely smooth.
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10
Taste the paste (it will be very concentrated). It should be salty, tangy, and aromatic. Adjust salt or lemon if necessary.
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11
Transfer the paste to a sterilized glass jar. Smooth the top and pour a thin layer of oil over the surface to prevent oxidation.
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12
Seal the jar tightly and refrigerate for at least 24 hours before using to allow the spices to fully hydrate and bloom.
💡 Chef's Tips
Always use Kashmiri Chili powder; it provides the iconic red color without the blistering heat of standard cayenne. Toasting whole spices is non-negotiable—it awakens essential oils that pre-ground spices simply don't have. If you want that neon-red restaurant look without food coloring, add a teaspoon of beet powder. When using this as a marinade, mix 2-3 tablespoons of this paste with 1 cup of thick Greek yogurt for the perfect consistency. This paste freezes beautifully in ice cube trays; just pop one out whenever you need a flavor boost for a curry or stir-fry.
🍽️ Serving Suggestions
Whisk into thick yogurt to marinate chicken thighs for 6-8 hours before grilling over high heat. Brush onto thick slices of Paneer or Halloumi cheese for a vegetarian BBQ star. Mix a teaspoon into melted butter to create a 'Tandoori Butter' for basting corn on the cob. Serve the finished grilled protein with a cooling mint-cilantro chutney and sliced red onions. Pair with a crisp, cold Lager or a refreshing Mango Lassi to balance the warm spices.