At the heart of every great dish is a great ingredient — and at the heart of Indira’s Tomato Paste is a story rooted in care, tradition, and flavor.

With Indira’s, you’re not just cooking — you’re creating memories, honoring tradition, and bringing people together over real food.

Pure. Honest. Delicious. Just like home.

How to Use Indira’s Tomato Paste

As a Base for Sauces

Add a spoonful of Indira’s Tomato Paste to hot oil, sauté with garlic, onions, and spices for a rich curry, pasta, or stew base.

For Soups & Stews

Stir into soups, dals, or stews to enhance depth and bring a robust tomato flavor.

For Marinades

Blend with yogurt, spices, and herbs to create flavorful marinades for meats or vegetables.

It can also be used in a wide range of dishes, such as: Aloo Mutter • Paneer Makhani • Baby Corn Butter Masala • Mushroom Curry • Pav Bhaji • Veg Kadai Gravy • Navaratna Curry • Mixed Veg Curry • Soya Chunks Curry • Shahi Paneer • Methi Mutter Malai • Methi Paneer Masala • Dahi Bhindi • Dum Aloo • Khatte Baigan • Chole Bhature • Tomato Rice in Coconut Milk • Tomato Kadai • Basic Curry Sauce • Chutneys • Corn Palak • Bhel (Chats) • Malai Mushroom Mutter • Bharwan Aloo • Paneer Corn Korma • Kathi Roll • Butter Chicken • Chicken Tikka Masala • Meatball Curry • Chicken Curry • Chicken Korma • Lamb Curry • Balti Gosht • Goan Fish Curry • Egg Curry • Keema Masala • Prawn Curry • Shrimp Curry • Crab Masala • Tandoori Fish • Lamb Dopiaza • Mutton Chops • Chicken Vindaloo • Crockpot Red Curry • Chicken Jalfrezi • Nargisi Kofte • Rogan Gosht • Achari Murgh • Tomato Soup • Salsa • Chicken Soup • Lamb Stew • Pizza Dip • Arrabbiata Sauce • Lasagna • Red Curry Lentils • Lamb and Spinach Curry • Spaghetti Sauce, and in over 100 other dishes.

Delicious recipes made with tomato paste

Tomato Soup

Tomato paste : 2 tablespoon
Garlic cloves : 2-3 medium
Garlic : 1/2 teaspoon finely chopped
Onion : 1 small finely chopped
Bay leaf : 1
Corn flour : 1 teaspoon
Butter : 1 tablespoon
Water : 1 cup
Cream : 1 tablespoon
Sugar : 1/2 tablespoon
Black pepper: few freshly crushed
Salt : to taste
  • Make a smooth paste of the 1 teaspoon cornflour with 2 tablespoon water.
  • Melt butter in a pan. Add the bay leaf and saute for 1 to 2 seconds
  • Add the finely chopped garlic and saute for some seconds on a low flame. No need to brown garlic.
  • Add the chopped onions and saute till the onions become translucent.
  • Now add Indira’s Tomato Paste. Stir and then add water, salt and pepper.
  • On a low to medium flame, let the soup come to a gentle boil.
  • Stir the corn flour paste (since the corn flour settles down) that we made earlier and add it to the soup.
  • Stir well and simmer for 3 to 4 minutes till the tomato soup thickens on a low flame.
  • Now add sugar and stir. Then add the cream and simmer for a minute.
  • Pour the steaming hot tomato soup in soup bowls.
  • Garnish tomato soup with coriander leaves.

Serve the tomato soup hot.

Paneer Curry

Oil : 4 cup
Onion : 1 large chopped
Garlic : 1 teaspoon minced
Ginger : 1 teaspoon minced
Green chilli : 2 minced
Red chile powder : 3/4 teaspoon
Cumin : 3/4 teaspoon ground
Coriander : 3/4 teaspoon ground
Garam masala : 3/4 teaspoon
Turmeric powder : 3/4 teaspoon
Tomato paste : 1 cup
Ketchup : 1 tablespoon
Paneer : 250g
Peas : 200g
Whipping cream : To taste
Coriander leaves : For garnish
  • Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  • Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
  • Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  • Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with coriender leaves.

Pasta in Red Sauce

Pasta: 1 1/2 cups
Tomato paste : 1/2 cup
Olive oil : 2 tbsp
Bayleaves : 2
Black peppercorns : 6 to 8
Onions : 1/2 cup finely chopped
Garlic : 1 1/2 tsp finely chopped
Capsicum : 1/2 cup finely chopped
Salt to taste
Tomato ketchup : 1/2 cup
Oregano : 1 tsp
Red chilli flakes : 1 1/2 tsp
Fresh cream : 1/4 cup

  • Add the onions and garlic and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.
  • Add the tomato paste and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  • Remove the bayleaves and discard them.
    Add the tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.
  • Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
  • Add the fusilli, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.
  • Garnish with fresh cream and cheese and serve immediately with garlic bread.

Frequently asked questions
What is Tomato Paste?

Tomato paste is a thick, concentrated form of cooked tomatoes. It’s made by simmering tomatoes for a long time until most of the water evaporates. The mixture is then strained to remove seeds and skin, and cooked again to form a rich, smooth, intensely flavored paste.
Why Use Indira's Tomato Paste in Cooking?
  • Acts as a natural souring agent
  • One tablespoon of tomato paste equals 3-4 medium tomatoes
  • 100% natural with no added preservatives—use freely
  • Adds volume to dishes like curries, soups, rasams, and more
  • Provides a richer, deeper flavor and naturally enhances color
  • Because it’s concentrated, you get more tomatoes in every spoonful
  • Ensures a uniform and consistent taste every time
  • Handy, quick, clean, and cost-effective to use in daily cooking
What are the advantages of using tomato paste?
  • Intense Flavor – Provides a deep, rich tomato taste instantly.
  • Thickens Dishes – Adds body to curries, soups, gravies, and sauces.
  • Enhances Color – Gives food a natural, vibrant red color.
  • Saves Time – No need to chop, cook, or reduce fresh tomatoes.
  • Consistent Results – Same taste and texture every time.
  • More Tomatoes in Less Quantity – Highly concentrated, so a little goes a long way.
  • Convenient & Clean – Ready to use straight from the pack, with no waste.
  • Shelf-Stable – Lasts longer than fresh tomatoes.
  • Cost-Effective – Replaces multiple tomatoes with a single spoon of paste.
  • Versatile – Works in Indian, Continental, Asian, Middle Eastern, and fusion recipes.
  • Balances Flavors – Adds natural sourness, umami, and richness.
  • No Preservatives Pure tomato goodness.
When to use Tomato Paste?
  • For gravy-based curries
  • When fresh tomatoes are unavailable or not flavorful
  • To enhance color and richness in dishes
  • To speed up cooking (no long reduction needed)
  • To add balanced sourness and umami
  • For marinades (paneer/chicken tikkas)
  • In snacks, chaats, and fusion dishes
  • In rice dishes like tomato rice
  • To give consistency and volume to dal, rasam, or sabzis
  • For uniform taste in everyday cooking
Where to buy Indira’s Tomato Paste?

You can find it in most supermarkets and retail stores in and around Bangalore. It’s also available online on platforms like Amazon, BigBasket, Flipkart, and other major e-commerce sites.