Tikka Paste by shazw1. A Thermomix <sup>®</sup> recipe in the category Basics on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Tikka Paste

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Ingredients

3 portion(s)

Tikka Paste

40 g coriander seeds, Dhania
40 g cumin seeds, Jeera
10 g dried red chillies
50 g fresh coriander
100 g garlic
100 g ginger
220 g olive oil, or your choice
100 g lemon juice, or Lime Juice
1 tsp ground turmeric, generous heap
30 g salt
50 g Dried Shallots
80 g paprika, or 140g Tomato Puree

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6

1h 17min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Egg free Gluten free Non-dairy Vegetarian Cooking Indian

Recipe's preparation

Tikka Paste

1. Weigh coriander seeds, cumin and dried red chillies into TM bowl. Heat 5 mins / Varoma /Speed 1.

2. Grind for 1 min / Speed 8.

3. Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend for 1 min / Speed 10. Scrape down the lid and sides of the TM bowl with spatula.

4. Add remaining ingredients. Cook 40 to 60 minutes / 80°C / Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface.

Accessories you need

Spatula TM5/TM6
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Tip

Using a sterilised spoon, spoon the paste into sterilised jars, pouring on a little more olive oil if necessary to submerge the paste. Cover the jars with sterilised lids and keep in the fridge. Top up with a little more oil after each use so the paste stays submerged under the oil. This helps to preserve it.

Used Paprika to give it redness, traditionally the dish uses Tomato paste.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.