Making your ground spice masalas such as tandoori masala and Kashmiri masala into a paste is an excellent way of preserving them. Masala pastes retain their flavour much longer.
That, however is not the only reason why you might like to make masala pastes. Many chefs use commercial brands of tandoori masala, balti masala and Kashmiri masala in their cooking. This tandoori spice paste can be used whenever tandoori masala is called for but it has more flavour. The second frying of the ground spices and the addition of tamarind takes this spice blend to the next level.
Stir a little into some plain yogurt for an outstanding tandoori masala raita. You can also use it on its own or stirred into yogurt as a marinade.
You could also add this paste to a curry at the end of cooking. Let’s say you taste your curry and it just seems to be lacking something. Stir in a tablespoon of this and it will probably be perfect.
You will need to make a batch of tandoori masala powder to complete this recipe.
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- 1 batch of tandoori masala
- 200ml vegetable oil
- 1 large teaspoon tamarind paste
- Slowly pour about 125ml of water into one batch of tandoori masala until you have a paste.
- Heat the paste over medium high heat and add 200ml of vegetable oil while stirring continuously. Allow to sizzle for about 30 seconds once all the oil is added.
- Turn of the heat and stir in the tamarind paste.
- Store in a very clean preserving jar in the fridge or cool cupboard and use as needed.