Tikka masala spice paste
This homemade tikka masala spice paste is perfect for adding a rich, aromatic flavour to all kinds of dishes, such as soups, curries, grilled vegetables and even marinades for meat and fish. With this paste you can make a healthier version of the traditional tikka masala without compromising on flavour.
- Prep time10 min
- Total⏱ 10 min
- DietVegan · Gluten-free · Lactose-free
Method
- OptionalHeat a dry frying pan over medium heat and toast the ground cumin, ground coriander, cumin seeds and spice mix for about 2-3 minutes, or until fragrant. This intensifies the flavour of the spices.
- Mix the water and olive oil in a small bowl or in a blender.
- Add the turmeric, paprika, ground cumin, ground coriander and spice mix to the water and oil mixture. Stir well so all the spices are well mixed.
- Add the salt, garlic powder, dried fenugreek leaves, cumin seeds, paprika powder and dried coriander leaves. Stir again until everything is well combined.
- Use the spice paste straight away in your dish or keep it in an airtight jar for later. You can add it to soups, curries, grilled vegetables and rice dishes, or use it as a marinade for chicken, beef or tofu.
- You will find an example recipe below.
TechniqueToasting spices: more flavour in three minutes 
TechniqueMaking your own spice mixes: how I do it About this recipe
Tikka masala spice paste: a simple base for a sauce
With a homemade tikka masala spice paste you can easily make a delicious sauce without complicated steps. This recipe shows how to create a flavourful base for curries, stews or even a creamy vegetable sauce with minimal effort.
Simple method: sweet potato tikka masala sauce
A great way to use the spice paste is to combine it with roasted vegetables and coconut milk. This develops a deep, rich flavour and gives you a versatile sauce that goes with many dishes.
- Roast for extra flavour: peel 500 g sweet potatoes and cut them into cubes. Mix them with a third of the tikka masala spice paste and roast them for 30 minutes in an oven preheated to 200°C. Roasting caramelises the natural sugars in the sweet potato, which gives a deep, intense flavour.
- Make the sauce: once the sweet potatoes are roasted, add the rest of the spice paste and thin everything with about 400 ml coconut milk. Stir well and let it simmer gently for a few minutes so all the flavours come together.
- Use the sauce in different ways: the sauce is ready to serve straight away and goes perfectly with rice, roasted vegetables, grilled tofu or chickpeas. For extra variety, add lentils or cauliflower. The combination of spices and creamy coconut milk makes it a rich, hearty base that is easy to adapt to your taste.
Alternatives!
You can replace the sweet potato with various other vegetables, depending on the flavour and texture you are after. Here are some suggestions that go well with the tikka masala spice paste:
Creamy, soft vegetables (for a mild, full sauce)
- Pumpkin – gives a similar sweet, creamy texture to sweet potato.
- Cauliflower – absorbs flavours well and becomes deliciously soft when roasted or boiled.
- Parsnip – slightly sweet and creamy, adds a subtle earthy flavour.
Firm vegetables (for more bite and structure)
- Carrot – gives a gentle sweetness and a firm texture.
- Beetroot – adds a deep, earthy flavour and a beautiful colour.
- Celeriac – has a savoury, nutty flavour and becomes nicely creamy.
Green vegetables (for a fresh, lighter version)
- Spinach or chard – add these at the very end for extra nutrients and a fresh touch.
- Peas – perfect if you want a slightly sweeter, softer sauce.
You can also combine different vegetables to make the sauce even more complex and flavourful.
Why does this method work?
- Fewer processed ingredients: no ready-made supermarket sauce with hidden sugars and additives.
- Maximum flavour: roasting the sweet potatoes brings out their natural sweetness even more.
- Versatile: the sauce is not only suitable for a tikka masala curry, but can also be used as a base for soup, a marinade or even a dip.
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