Go Back
+ servings
Indian Spice Box
Print Recipe
5 from 6 votes

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: Spice Mix
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Tikka Masala Curry Paste
Servings: 3 uses
Calories: 156kcal



  • 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: 156kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 559mg | Fiber: 6g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 20.3mg | Calcium: 99mg | Iron: 3.2mg