Ingredients for Tikka Paste
- Coriander Seeds
- Cumin Seeds
- Garlic Powder
- Paprika
- Garam Masala
- Ground Ginger
- Chili Powder
- Turmeric
- Dried Mint
- 1 teaspoon salt
- 2 tablespoons lemon juice
- Red Food Coloring
- Yellow Food Coloring
- 1 tablespoon wine vinegar
- Vegetable Oil
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How to Make Tikka Paste
- In a spice grinder or food processor, grind 2 tablespoons coriander seeds and 1 tablespoon cumin seeds into a fine powder.
- Add 1 tablespoon paprika, 1 teaspoon garam masala, 1 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper (optional), 1/4 cup finely chopped fresh mint, and 1 teaspoon salt. Stir well to combine.
- Gradually mix in 2 tablespoons lemon juice, a few drops of red food coloring (optional), 1 tablespoon wine vinegar, and 2 tablespoons water to achieve a smooth, thin paste. Adjust water as needed.
- Heat 1 tablespoon vegetable oil in a medium pan over medium heat. Add the paste and stir-fry for 10-12 minutes, stirring frequently, until the oil separates from the paste and the water is completely absorbed.
- Once the oil rises to the surface and the paste is fragrant, remove from heat.
- Allow the paste to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
16g
Carbs
2g
