TANDOORI MASALA/SPICE MIXTURE
Tandoori Masala/Spice Mixture is blend of various spices that is generally used as a marinade for food prepared in a tandoor (clay oven) or for grilling. Aromatic and so flavourful, homemade spices are the best.
Ingredients
- 4 whole hot red chillis dried
- 8 whole kashmiri red chillis dried
- ½ tsp turmeric powder
- 2 tbsp kasuri methi
- 2 tsp ginger powder
- 4 inch cinnamon stick break into small pieces
- 1 tsp cloves
- 1 tsp mace
- 2 tbsp cumin seeds
- 1 tsp amchur powder
- 4 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp nutmeg powder
- 1 tsp black peppercorns
- 2 piece big cardamoms
- 2 tsp cardamom
Instructions
- Heat a wide pan over low heat.
- Add all the whole spices i.e. red chillis, cloves, mace, cumin, coriander, fennel seeds, black peppercorn, cinnamon, big cardamom, small cardamoms. DON'T ADD KASURI METHI.
- Roast the spices, mixing it all the time for at least 2-3 minutes or till you get the aroma of the spices.
- Switch off the heat.
- Add kasuri methi and all the powders i.e. turmeric, nutmeg, ginger, amchur powders. Mix well.
- Transfer the mixture to a plate to allow the spices to cool down a bit. Don't leave it in the hot pan as the spices may get burnt.
- Using a spice or coffee mill, grind the spices to a fine powder.
- Store Tandoori Masala in an airtight jar.
Notes
- If you make a big batch, best to keep it in the fridge in an airtight container. That way it stays fresh and aromatic for a longer time.
- Add red chillis according to your taste.
- Use tandoori masala instead of garam masala when making Indian curries.
- If you don't have whole Kashmiri Red Chillis then use 1-2 tsp powder.