Marinate the protein/veg for a minimum of 30 minutes to give the ingredients time to get acquainted. Please note: the longer you can marinade any of the below suggestions, the further the depth of flavour. Fresh ginger: Use fresh ginger if you can get hold of it. If not, a teaspoon of ginger paste, jarred ginger or ground ginger will work just fine. There’s nothing like firing up the tandoor oven and cooking the tikka until they’re just cooked through and lightly charred on the outside.

For the recipes below, mix your Pure Punjabi Tikka Paste, according to your instructions on the side of the jar. Once the marinade is mixed, you can use the paste on:Using up the leftovers is something I love. In fact, as you can see from my Cook Once Eat Twice recipe collection, I love recipes that make enough for two or more meals. Using a wide frying pan, heat sunflower oil over a medium flame (you want enough oil to allow the kebabs to shallow fry, so roughly a few cm worth). The recipe for the tikka marinade contains all my favourite spices - cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic.

Coriander: Coriander is a great flavour in tikka masala paste and so I don't recommend that you substitute or leave it out. This recipe uses both fresh and ground coriander for full flavour and a burst of colour. Tikka masala spices: Cumin, garam masala and paprika are used in this recipe as the base for this tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cinnamon and turmeric. 🔪 Step by step instructions Bake the skewers in a preheated oven at 200°C/400°F for 15 minutes. Baste with more marinade at the 7 minute mark so the mushrooms don't dry out.Measurements:For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups. Be sure to keep it covered in the fridge. Special equipment for this vegetarian stuffed mushroom recipe You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani. Add the garam masala and the parika to the butter and stir. Leave to one side whilst you grill the corn

Heat a griddle pan over a medium to high flame. Cook the corn in the griddle pan until it is a little charred in places, and then remove the cobs fromthe pan. As soon as you’ve taken the corn out of the griddle pan, brush the cobs with the spiced butter. Scatter the coriander over the corn (plus an extra pinch of paprika, if you like the colour) and place the lime wedges around the corn so that each person can squeeze the lime juice over their corn just before eating it. Homemade tikka masala curry paste is a fabulous mixture of spices, garlic, ginger, chilli and tomatoes. Once you make it, you have the perfect base marinade and sauce flavour ready for any masala you want to make. Serve hot with a fresh green salad, and scatter some thinly sliced red onion or spring onions over the kebabs on serving. Carefully remove the stems from the button mushrooms, taking care not to break the mushroom caps. Set the stems aside for use in another recipe.In a small pan, mix together the melted butter and garlic. Cook for 2 minutes and them remove from the heat. Optional: Rotate the kebabs over an open flame to char the outside for a delicious smokey flavour and colour. This makes ALL the difference. You can also grill these mushrooms on the barbecue. This gives them a lovely flavour. Turn them often and baste with marinade as required. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible.