Make your very own Homemade Tandoori Masala with this simple and easy step by step recipe. Once you try it, you’ll never use store-bought again! Vegan and gluten-free spice mix.
Homemade Tandoori masala is an authentic spice mix used in Indian cooking to flavor meals prepared on the grill, or in the oven. A few tablespoons of this spice mix adds a smoky flavor to any dish – veg or non-veg. This spice blend can be found at your nearest Indian grocery store, but the taste may vary according to the brand.
I believe that nothing beats the aroma of a homemade spice mix – so fresh, aromatic, and melded with flavors.
Homemade spice mixes add a personal touch to any dish, and the flavor is so much richer and better than the store-bought ones. I love the contrasting flavors that homemade spices offer in every bite.
Why Make Homemade Spice at home?
I know some of you might be thinking why bother to make homemade when we can find one in store? Well, the answer is simple. Homemade spice mixes have –
- No artificial ingredients and preservatives
- Tastes wonderful
- A spice mix that matches your taste buds
- It’s fresh
- and above all, it’s homemade just the way you like it!!
This homemade tandoori masala is a basic recipe that is prepared with dry spices that you can find easily in your pantry (leaving out a few). Rest of the spices can be found at your local Indian grocery store.
How to Make Homemade tandoori Masala?
Heat a heavy-bottomed pan on a low flame. Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom. Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma take it off the flame.
Mix in all the powdered spices like ginger powder, Garlic powder, Nutmeg powder, dry Red food color or dry beetroot powder, and fenugreek leaves to the pan. Mix it well. Let the spices cool completely.
Once cooled, grind the spices to its powdered form. Store in an airtight container and good for 5-6 months.
Homemade Tandoori Masala is very versatile spice mix Use this spice mix to flavor any veggies, paneer, tofu or non-veg dishes like
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Homemade Tandoori Masala
- 2 teaspoons Ginger powder
- 2 teaspoons Garlic powder
- 1 teaspoon Nutmeg powder
- 1 teaspoon Dry Red food color or dry beetroot powder
- 1 tablespoon Fenugreek leaves (Kasoori methi )
- 3 sticks of Cinnamon sticks
- 2 teaspoon Cloves
- 2 teaspoon Mace
- 3 tablespoons Cumin seeds
- 4 tablespoons Coriander seeds
- 2 teaspoons Black peppercorns
- 2 teaspoons Black cardamom
- 2 teaspoons Green Cardamom
- – Salt to Taste
- Heat a heavy-bottomed pan on a low flame. Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom. Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma, take it off the fire.
- Mix in all the powdered spices like ginger powder, Garlic powder, Nutmeg powder, dry Red food color or dry beetroot powder, and fenugreek leaves to the pan. Mix it well.
- Set it aside. Allow it to cool. Then grind the spices to its powdered form.
- Sieve the blended through a strainer. If there are some coarse particles left behind blend again and sieve.
- Store in an airtight container and good for 5-6 months. Your homemade tandoori masala is ready for future use.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.
Calories: 253kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 906mg | Fiber: 19g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 8.1mg | Calcium: 432mg | Iron: 19.4mg