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Tandoori paste in a clear bowl surrounded by ginger root and red chilies.
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4.75 from 4 votes

Patak's copycat tandoori paste

If you can't get Patak's tandoori paste this is really, really close.
Prep Time15 mins
Total Time15 mins
Course: condiment
Cuisine: Indian
Keyword: tandoori paste
Servings: 1 cup
Calories: 375kcal
Author: romain | glebekitchen


  • 2 1/2 oz ginger - peeled and trimmed weight
  • 1 tbsp neutral oil - e.g. vegetable oil or canola oil
  • 3 tbsp tamarind paste
  • 4 tbsp tandoori masala - from your local Indian grocer
  • 1/2 tsp kosher salt - to taste. Different tandoori masalas have different amounts of salt. Be careful here.
  • 1/8 tsp citric acid - this gives it the tangy, sour bite like Patak's
  • 8 tbsp water


  • Peel the ginger. Chop it coarsely.
  • Add the ginger, oil, tamarind paste and water to a blender. Puree. You may have to fight it a bit depending on your blender. Scrape it down the sides if needed. You will get there.
  • Toss in the tandoori masala and pulse to combine. Scrape it out into a bowl. Stir in the citric acid. This gives the tandoori paste tang.
  • Taste just the smallest amount. It's pretty strongly flavoured. Decide if your tandoori paste needs salt. Some masalas are saltier than others so you have to figure this one out on your own.
  • The ginger taste is pretty forward the day you make it. If you can, store it in the fridge for a day before using. This isn't critical though so don't worry too much about it.


This will keep a few weeks or more in the refrigerator. 


Calories: 375kcal | Carbohydrates: 57g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Sodium: 1204mg | Potassium: 966mg | Fiber: 12g | Sugar: 29g | Vitamin A: 237IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 9mg