Name: Homemade Tandoori Masala.... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: Coriander seeds whole 1/4th cup; cumin seeds 1 tbsp; Cinnamon stick 2-3; Cloves 1 tsp; Black peppercorns 1 tsp; Dry red chillies 7-8; Fenugreek seeds 1 tsp; Kasoori Methi 1 tbsp; Cardamom pods green or black 4-5; Mace powder 1 tsp; Nutmeg powder 1/2 tsp; Garlic powder 1 tsp; Dry ginger powder or saunth 1 tsp; Turmeric 1/2 tsp

ABOUT Homemade Tandoori Masala.... RECIPE

An aromatic spice mix that is used in a variety of tandoori and tikka dishes. It is almost similar to that of garam masala except for a few extra ingredients used in this. Store this upto 6 to 8 weeks in airtight containers. Homemade is always the best and i prefer to make them fresh at home. Kashmiri red chillies and paprika add to a darker shade. If available with you, use them to get a nice deep colour. Do not use any artificial colouring. The smoky flavour it adds to any dish is really mesmerising. Do not over roast them and it takes exactly 15 minutes (14.40) and makes almost a cup of this masala.

Ingredients Serving: 10

Coriander seeds whole 1/4th cup
cumin seeds 1 tbsp
Cinnamon stick 2-3
Cloves 1 tsp
Black peppercorns 1 tsp
Dry red chillies 7-8
Fenugreek seeds 1 tsp
Kasoori Methi 1 tbsp
Cardamom pods green or black 4-5
Mace powder 1 tsp
Nutmeg powder 1/2 tsp
Garlic powder 1 tsp
Dry ginger powder or saunth 1 tsp
Turmeric 1/2 tsp

Instructions

Heat a pan and add all the ingredients except the last five.
Dry roast them on a low heat.
Do not hurry up otherwise the spices may end up getting burnt.
As soon as an aroma of roasting these whole spices is sniffed, it means they are roasted well.
Let them cool down first before grinding.
Use a coffee grinder to grind them.
Add the remaining ones too before grinding.
Store this spice mix in airtight containers and use accordingly.

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