Homemade Tandoori Masala
Nothing can beat a homemade spice mix. No preservatives and WONDERFUL taste!! I know some of you are thinking why bother to make homemade when we can find one in store. Well the answer is simple – IT’S HOMEMADE and Fresh, without additives just the way you like it!!
It just takes under 15 minutes (14.36 minutes to be more precise 🙂 ) to make a big batch of your very own seasoning, and you can recreate many of those flavors at home without worrying about all the extras (preservatives) added to a spice mix and above all the flavor is so much richer.
Prepared with all the basic spices that are available and ready to go in your pantry (leaving out a few). After grinding all the spices to their powdered form dry roast them and as they start emitting their aroma take it off the flame and allow the spice mixture to cool down completely.This homemade version can easily be made in bulk and stored in an airtight glass jar.
INGREDIENTS- MAKES APPX. 1 CUP OF TANDOORI MASALA
- 2 teaspoon Ginger powder
- 2 teaspoon Garlic powder
- 1 teaspoon Nutmeg powder
- 1 teaspoon Dry Red food color or dry beetroot powder
- 1 tablespoon Kasthoori methi or Fenugreek seeds
- 2 teaspoon Cinnamon
- 2 teaspoon Cloves
- 2 teaspoon Mace
- 3 tablespoon Cumin seeds
- 4 tablespoon Coriander seeds
- 2 teaspoon Black peppercorns
- 2 teaspoon Black cardamom
- 2 teaspoon Green Cardamom
- Salt to taste
- Leaving the top 4 ingredients (all powdered spices- ginger powder, garlic powder, red food color, nutmeg powder) combine all the solid ingredients and toss them in a grinder and grind them to a powdered form – Very fine.
- Sieve it through a strainer.
- Heat a kadhai on low flame, combine the above mentioned dry spices along with freshly grounded spices and dry roast all the spices for 2 minutes on low flame. Once they start emitting their aroma take it off the flame.
- Allow it to cool down completely and store it in an airtight container.