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Tikka Masala Curry Paste
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5 from 3 votes

Homemade Tikka Masala Curry Paste

A spicy, saucy Tikka Masala Curry Paste that you can store in the refrigerator or freezer and pull out during busy days to make a tasty meal in under 15 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauce
Cuisine: Indian



  • Heat the oil in a nonstick pan. Add the cardamom, cloves, cinnamon and bay leaves. Stir until he cardamom begins to turn lightly golden, about two minutes.
  • Add the cumin and coriander seeds and stir-fry for a few more minutes until the coriander starts to darken slightly.
  • Add the onions, ginger, garlic, a pinch of salt, and sugar. Stir-fry over medium heat until the onions start to turn brown.
  • Add the kasoori methi, tomato paste and tomatoes and mix well. Add ¼ cup of water, cover, and let the mixture cook about 15 minutes or until the tomatoes are really mushy and most of the water has evaporated.
  • Let the mixture cool, then transfer to a blender along with the soaked cashews.
  • Blend into a smooth paste, adding a little water, a tablespoon at a time, if necessary to keep the blades moving.
  • Scrape into an airtight jar and store in the refrigerator if you plan to use within a week, or in the freezer if you want to keep it for longer. Thaw out before using.
  • Next, stay tuned for a curry using this tikka masala curry paste.


  • Make this recipe nut-free by subbing the cashew cream with ¼ cup of thick coconut milk.
  • You can use all kinds of veggies, meat substitutes and even lentils with this tikka masala paste.
  • Tikka Masala is best served with naan, roti, or rice.