Authentic Ginger-Tamarind Paste Recipe – Tandoori Masala Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger-Tamarind Paste Recipe – Tandoori Masala Blend

Introduction

There’s something truly magical about building flavor from the ground up, isn’t there? This ginger-tamarind paste is one of those foundational recipes that unlocks a whole world of deliciousness in Indian cooking. I first made this years ago, trying to recreate a marinade my grandmother used for her incredible tandoori chicken. It took a few tries, but this version? It’s spot on. And honestly, once you have this paste on hand, you’ll find yourself adding it to everything!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavor booster. It’s incredibly versatile, adding a tangy, spicy, and aromatic depth to marinades, chutneys, and even simple lentil dishes. Plus, it’s surprisingly easy to make – just a quick blend and a little patience for the flavors to meld. You’ll be amazed at how much this little jar of paste elevates your cooking.

Ingredients

Here’s what you’ll need to create this flavor powerhouse:

• 2.5 oz (approximately 70g) ginger
• 1 tbsp (15ml) neutral oil
• 3 tbsp (45ml) tamarind paste
• 4 tbsp (60ml) tandoori masala
• 0.5 tsp (2.5g) kosher salt (or to taste)
• 0.125 tsp (about ⅛ tsp or 0.6ml) citric acid
• 0.5 cup (120ml) water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Ginger: Choosing the Right Variety

Young ginger is best – it’s less fibrous and has a brighter, more vibrant flavor. Look for pieces that are firm and smooth. Don’t worry about the skin; we’re roughly chopping it all up!

Tamarind Paste: Understanding Different Types & Quality

Tamarind paste comes in different forms – some with seeds, some without, and varying levels of tartness. I prefer a smooth paste without seeds for convenience. If yours is very thick, you might need to add a touch more water.

Tandoori Masala: Regional Variations & Homemade vs. Store-Bought

Tandoori masala blends vary a lot depending on the region and family recipe. Feel free to use your favorite brand! If you’re feeling ambitious, making your own is fantastic, but a good quality store-bought blend works perfectly well.

Neutral Oil: Best Options for Flavor

We want an oil that won’t compete with the other flavors. Canola, sunflower, or vegetable oil are all great choices.

Citric Acid: The Role of Acidity in Flavor Balance

Citric acid brightens the flavors and helps preserve the paste. Don’t skip it! It really balances the richness of the ginger and tamarind.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, peel and roughly chop the ginger. No need to be precise here – the blender will do the work.
2. Now, add the chopped ginger, neutral oil, tamarind paste, and water to your blender.
3. Blend everything until it’s super smooth. You might need to scrape down the sides a couple of times.
4. Next, add the tandoori masala to the blender. Pulse a few times just to combine – we don’t want to over-blend at this stage.
5. Pour the mixture into a bowl and stir in the citric acid.
6. Now, the most important part: taste and adjust the salt! Tandoori masala blends can vary in their salt content, so you might need a little more or less.
7. Finally, transfer the paste to an airtight container. Let it sit in the refrigerator for at least 24 hours. This allows all those wonderful flavors to really meld together. Trust me, it’s worth the wait!

Expert Tips

A few little things that can take this recipe to the next level:

• For an extra smooth paste, you can strain it through a fine-mesh sieve after blending.
• Don’t be afraid to experiment with the amount of tandoori masala to suit your spice preference.
• Using warm water can help the tamarind paste dissolve more easily.

Variations

Let’s get creative!

Spice Level Adjustment

If you like things really spicy, add a pinch of cayenne pepper or a small chopped green chili to the blender. My friend, Priya, always adds a tiny bit of Kashmiri chili powder for color and a mild heat.

Adjusting Tamarind Paste Sourness

If your tamarind paste is particularly tart, you can add a teaspoon of sugar or jaggery to balance it out.

Vegan Adaptation (Naturally Vegan!)

Good news! This recipe is naturally vegan. No modifications needed.

Gluten-Free Adaptation (Naturally Gluten-Free!)

This recipe is also naturally gluten-free. Just double-check the label on your tandoori masala to ensure it doesn’t contain any hidden gluten ingredients.

Storage Duration & Flavor Development

This paste will keep in an airtight container in the refrigerator for up to 2 weeks. The flavor actually improves over time, becoming more complex and nuanced.

Serving Suggestions

Okay, now for the fun part – using this amazing paste!

Uses in Marinades

This is where it really shines. It’s fantastic for marinating chicken, lamb, or paneer.

Incorporating into Chutneys & Sauces

Add a spoonful to your favorite chutney recipe for an extra layer of flavor. It’s amazing in mint-coriander chutney!

Adding to Lentil Dishes (Dal)

A teaspoon stirred into your dal towards the end of cooking adds a wonderful tanginess.

Using in Vegetable Preparations

Try adding a little to roasted vegetables or stir-fries for a unique flavor twist.

Storage Instructions

Store in an airtight container in the refrigerator. For longer storage, you can freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag.

FAQs

Got questions? I’ve got answers!

What is the shelf life of homemade ginger-tamarind paste?

It will last up to 2 weeks in the refrigerator.

Can I use jaggery instead of citric acid?

Yes, you can! About a teaspoon of jaggery will balance the tartness nicely.

What type of ginger works best for this paste?

Young ginger is ideal, as it’s less fibrous and more flavorful.

Can I freeze this paste for longer storage?

Absolutely! Freeze it in ice cube trays for easy portioning.

How do I adjust the consistency of the paste?

Add a little more water if it’s too thick, or a bit more tamarind paste if it’s too thin.

Is it possible to make this paste without a blender?

It’s definitely harder, but you can grate the ginger very finely and then mash everything together with a mortar and pestle. It will be a bit chunkier, though.