Tandoori Paste
Pretty much a clone of Patak's
Indian Spice Mix. Published by Jon Scaife.
MED
Energy Density
1.6kcal/g
1.6kcal/g
MED
Fat
1.1g / serving
1.1g / serving
LOW
Saturates
0.1g / serving
0.1g / serving
MED
Sugars
1g / serving
1g / serving
MED
Salt
0.2g / serving
0.2g / serving
HIGH
Fibre
1.3g / serving
1.3g / serving
Suitable for:FreezerHalalKetogenicKosherLong-lifePescetarianPregnancyVeganVegetarian
I got this recipe originally from Glebe Kitchen but I prefer fresh lemon juice to citric acid so I made a small tweak
Preparation
- Blend together all ingredients until a smooth paste
- Store in an airtight container in the fridge. It will keep for 2+ months
Notes
Ingredients
- 70g fresh ginger
- 15ml oil
- 3tbsp tamarind paste
- 4tbsp tandoori masala
- ½tsp salt
- 1tbsp lemon juice
- 100ml water
Equipment
Nutritional Facts
- Serving size: 14.8g
- (1% / 1%) Calories: 23kcal
- (2%)Total fat: 1.1g
- (1%) Saturated fat: 0.1g
- (2%) Unsaturated fat: 0.6g
- Mono: 0.5g
- Poly: 0.1g
- (0%) Cholesterol: 0mg
- Trans Fat: 0g
- (1%)Total carbohydrates: 4.3g
- Starch: 0g
- (3%) Sugars: 1g
- Sucrose: 0g
- Glucose: 0g
- Maltose: 0g
- Lactose: 0g
- Fructose: 0g
- Galactose: 0g
- (5%) Fibre: 1.3g
- (1%)Protein: 0.4g
- Salts
- (3%) Sodium: 62mg
- (1%) Potassium: 52mg
- Minerals
- Calcium: 1%
- Iron: 8%
- Zinc: 0%
- Magnesium: 2%
- Phosphorus: 1%
- Copper: 0%
- Manganese: 0%
- Selenium: 4%
- Fluoride: 0%
- Cryptoxanthin: 29mg
- Lycopene: 0%
- Lutein: 66mg
- Vitamins
- Vitamin A: 12µg
- Thiamin (B1): 0%
- Riboflavin (B2): 0%
- Niacin (B3): 0%
- Vitamin B5: 0%
- Vitamin B6: 0%
- Folate (B9): 0%
- Vitamin B12: 0%
- Choline: 0%
- Vitamin C: 1%
- Vitamin D: 0%
- Vitamin E: 3%
- Vitamin K: 1%
- Arginine: 20mg
- Aspartic Acid: 36mg
- Glutamate: 38mg
- Glycine: 11mg
- Proline: 20mg
- Serine: 9mg
- Tyrosine: 6mg
- Alanine: 9mg
- Cystine: 3mg
- Amino Acids
- Histidine: 5mg
- Isoleucine: 10mg
- Leucine: 15mg
- Methionine: 3mg
- Phenylalanine: 10mg
- Threonine: 7mg
- Tryptophan: 2mg
- Valine: 12mg
- Lysine: 12mg
- Betaine: 0mg
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