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Indian Spice Box

Tikka Masala Curry Paste

Vaishali · Holy Cow! Vegan Recipes
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.
5 from 10 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Spice Mix
Cuisine Indian
Servings 3 uses
Calories 156 kcal



  • 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.


Calories: 156kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 2gSodium: 97mgPotassium: 559mgFiber: 6gSugar: 7gVitamin A: 845IUVitamin C: 20.3mgCalcium: 99mgIron: 3.2mg
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