This is the jar our market regulars come back for week after week. Smoky and lip-smacking, our Tandoori Paste is medium-spiced. Made with tomato, ginger, garlic and warming spices, it transforms any protein and most vegetables into a sensation.

Customers call it the real deal. It's the paste behind their prawn pizzas, tandoori spaghetti, slow-cooked lamb shoulders and levelled-up carrot sticks. While we love when people go beyond butter chicken, our Tandoori Paste makes a delish butter chicken too (recipe below).

Dolly Mumma's Tandoori Paste is vegan, wheat-free, dairy-free and made in small batches. Use it as a marinade, curry base or spread — it's time to tandoori everything.

What to make tonight:

Butter chicken

Marinate your protein, 2–3 tbsp per kg. Bake in the oven or grill until tender. Soak a handful of cashews and grind to make cashew cream. Simmer together diced tomatoes, cooked protein, cashew cream and more paste. Finish with fresh cream.

Tandoori chicken

Mix a few spoonfuls with yoghurt, coat chicken thighs and roast at 200°C for about 25 minutes. Same trick works for fish, paneer or tofu.

Lunchbox and dinner powerhouse

Spread it on a pizza base before the toppings go on, slather it inside wraps and bagels, rub on roast veges, or put it on toast. Yes, with avocado.

Want more ideas? Read our full blog post →

Nutrition