Skinnymixer’s Indian Masala Paste features in the Basics section of the cookbook SkinnyAsia 2.
The Indian Masala Paste is a cookbook exclusive recipe…
This fragrant Indian Masala Paste is the flavour base for our Tandoori marinade and an easy way to add fresh Indian-inspired flavours to chicken, meat, seafood and vegetables.
One batch makes 4 portions, so you can use what you need and freeze the rest for an easy flavour boost whenever you need it.
What ingredients you will need
- olive oil
- fresh ginger
- garlic
- brown onion
- black peppercorns
- cayenne pepper
- coriander powder
- cumin powder
- garam masala
- green cardamom pods
- smoked paprika
- sweet paprika
- turmeric powder
- whole cloves
This page exists to help people find what cookbook the Indian Masala Paste is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
What is Indian Masala Paste?
The word masala refers to a mixture of spices used in Indian cooking. Masalas can be made with dry spices or combined with fresh aromatics to create a paste.
Our Indian Masala Paste combines onion, garlic and fresh ginger with cardamom, cloves, cumin, coriander, garam masala, paprika and turmeric.
Rather than measuring out all those ingredients every time you want to make a marinade, you can prepare one batch, divide it into four portions and keep them ready to go in the freezer.
How to turn Indian Masala Paste into a Tandoori marinade
One of our favourite ways to use this paste is to make an easy Tandoori marinade.
Combine 1 portion Indian Masala Paste with:
- 1 cup Greek yoghurt
- 2 Tbsp lemon juice
- 2 tsp salt
- 1 tsp honey
This makes enough Tandoori marinade for approximately 1 kg of protein.
Use it to marinate chicken, lamb, beef or seafood before cooking.
What spices are in Indian Masala Paste?
This paste uses a combination of whole and ground spices to build layers of flavour.
Cardamom and cloves add warmth and fragrance, while cumin and coriander provide an earthy base.
Garam masala brings together another layer of aromatic spices, while turmeric adds earthiness and colour.
We use both sweet and smoked paprika, with cayenne pepper added for heat.
Is Indian Masala Paste spicy?
You can easily adjust the heat.
The recipe uses 1–2 teaspoons cayenne pepper, so use the lower amount if you prefer milder food or increase it if you enjoy more heat.
The remaining spices are there primarily for flavour and fragrance rather than chilli heat.
Can I make Indian Masala Paste in a Thermomix?
Yes. This recipe is particularly easy to make in a Thermomix or thermo cooker.
The whole peppercorns, cardamom and cloves are milled first, then the fresh aromatics, oil and remaining spices are blended together to create the paste.
We’ve also included a conventional food processor or blender method in SkinnyAsia 2.
How do I freeze Indian Masala Paste?
One batch makes 4 portions, making this a great recipe to prepare ahead.
Divide the finished paste between snap-lock bags or silicone moulds and freeze for up to 3 months.
Freezing it in individual portions means you can grab exactly what you need without defrosting the entire batch.
What can I make with Indian Masala Paste?
You’ll find this Indian Masala Paste used throughout SkinnyAsia 2, including:
- Butter Tikka Prawns with Mango Salsa
- Roast Tandoori Chicken
You can also turn one portion into our easy Tandoori marinade and experiment with your favourite proteins or vegetables.
How long does Indian Masala Paste keep?
Store the paste in an airtight container in the refrigerator for up to 3 days.
For longer storage, divide it into portions and freeze for up to 3 months.
Dietary variations
The Indian Masala Paste is naturally adaptable and can be used as the base for recipes catering to different dietary requirements.
Low FODMAP: Replace the brown onion with half the amount of spring onion, using the green part only. Replace the garlic with the green part of leek and use garlic-infused olive oil. Add 1 tablespoon tomato paste, 1 teaspoon fennel seeds and 1 teaspoon mustard powder. Add a splash of water when blending if required.
Halved/Doubled: The recipe can be halved or doubled. Add a splash of water during blending if required to help the ingredients form a paste.
From the Testing Team
- Angie G. – Tandoori Chicken maryland for dinner tonight
yumm soo delicious !! - Leia S. – My eyes are BURNING
Why did I blitz & look in over the bowl? Will I ever learn 
.
Some other Thermomix Indian recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- olive oil
- fresh ginger
- garlic
- brown onion
- black peppercorns
- cayenne pepper
- coriander powder
- cumin powder
- garam masala
- green cardamom pods
- smoked paprika
- sweet paprika
- turmeric powder
- whole cloves
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
What’s the difference between masala paste and garam masala?
Garam masala is a dry spice blend, while this Indian Masala Paste combines spices with fresh ingredients including onion, garlic and ginger.
Garam masala is actually one of the ingredients in our paste, along with cumin, coriander, paprika, turmeric, cardamom and cloves.
Do I need to cook Indian Masala Paste before freezing it?
No. This particular Indian Masala Paste is designed to be blended, portioned and frozen without cooking.
When you’re ready to use it, defrost a portion and follow the instructions for the recipe you’re making.
Indian Masala Paste in SkinnyAsia 2
The full Indian Masala Paste recipe, including Thermomix and conventional instructions, can be found in SkinnyAsia 2.
It makes 4 portions and can be frozen for up to 3 months, giving you a ready-made flavour base for recipes including Butter Tikka Prawns with Mango Salsa and Roast Tandoori Chicken.