Thanduri Paste Concentrate – 25-Minute Recipe
A smoky, spicy, and slightly sweet thanduri paste that packs a punch of flavor from cumin, coriander, and Kashmiri chilli, enriched with beetroot juice and tamarind. Perfect for elevating any tikka or grilled dish, this concentrate is quick to make and keeps well in the fridge or freezer.
Recipe by sobiasspice· Structured by ReelsMeals
From: TikTok(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
25 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 2 tbsp coriander
- 1 tbsp cumin
- 2 tbsp paprika
- 2 tbsp Kashmiri chilli
- 1 tbsp garam masala
- 1 tbsp kasuri methi
- a pinch verbena
- 1 tsp turmeric
- 1 tsp black pepper
- 2 tbsp ginger and garlic paste
- 2 tbsp tomato puree
- 1 beets
- 8 tbsp beet juice
- 8 tbsp white wine vinegar
- 8 tbsp fried onions
- 0.42 cup neutral oil
- 1 7/10 fl oz mustard oil
- 1 tamarind paste
Instructions
- 1Heat the neutral oil in a pan over low heat.
- 2Add the ginger and garlic paste and cook until golden.
- 3Add all the spices—coriander, cumin, paprika, Kashmiri chilli, garam masala, kasuri methi, verbena, turmeric, and black pepper—and cook for about two minutes, keeping the heat low.
- 4Add the tomato puree and cook for another two minutes until it blends well.
- 5Add the tamarind paste and cook until it melts into the mixture.
- 6Stir in the fried onions, then blend them into a fine powder and mix thoroughly.
- 7Add the beetroot juice and white wine vinegar, stir well to combine.
- 8Blend the entire mixture until smooth using a hand blender or a food processor.
- 9Transfer the finished paste into a sterile jar and refrigerate for up to four weeks, or freeze in cubes for longer storage.
- 10Use a spoonful of this concentrate in your marinades to add a powerful, smoky, and slightly sweet flavor.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Warm oil before aromatics
Heat the neutral oil over low heat, then add the ginger and garlic paste and cook until golden.
Low‑heat spice toast
Add all ground spices and cook for about two minutes on low heat to toast them evenly.
Blend to a smooth paste
After adding beet juice and vinegar, blend the mixture until smooth before transferring to a jar.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Thanduri Paste Concentrate?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Thanduri Paste Concentrate recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thanduri Paste Concentrate recipe come from?
- It was shared by sobiasspice on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.