Homemade Tandoori Masala

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 taste may vary according to brand.

When it comes to homemade from scratch recipes, I have a long list of spices that I like to make at home including garam masala powder, homemade sambar powder, chana masala and many more. 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 offers in every bite.

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 has – 

• ✔ 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.

My method is to grind all the spices to their powdered form, dry roast them and as they start emitting their aroma take it off the flame. Allow to cool completely and later store in an airtight container. It just takes under 15 minutes (14.36 minutes to be more precise) to make a big batch of your very own seasoning.

Some spices like cinnamon, nutmeg, adds a warm and distinctive flavor to this spice mix. But if you find these spices too strong or overpowering than feel free to add or subtract the quantity. I understand that everyone has a unique taste and may not like a particular spice in their food, so go ahead and customize to one’s liking. 

Homemade Tandoori Masala is very versatile spice mix Use this spice mix to flavor any veggies, paneer, tofu or non-veg dishes like Tandoori chicken, paneer tikka masala and more goodies coming your way soon.

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 (see above pic)
• 1 tablespoon Kasthoori methi or Fenugreek seeds
• 2 -4 Cinnamon sticks
• 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

method :

1. 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 its powdered form – very fine.
   
2. Sieve the blended through a sieve. If there is some coarse particles left behind in the sieve, then blend it again and sieve again.
3. Heat a heavy bottomed pan on a low flame. Combine the freshly-ground spices and all powdered spices- ginger powder, garlic powder, red food color or beet root color, nutmeg powder and dry roast all the spices for 2-3 minutes on low flame or until it starts emitting its aroma.
4. Do not leave the powdered spices unattended on the flame. Keep stirring constantly until it starts emitting its aroma. Take it off the flame. 
5. Allow it to cool down completely.
6. Store in an airtight container and good for 5-6 months.
7. Your homemade tandoori masala is ready for future use.

I find this method (grind the spices first and dry roast them) to be more effective. But feel free to try the original method where all the whole spices are dry roasted first until it starts emitting its aroma.

These dry roasted spices are then ground to its powdered form. Later combined with other powdered spices (ginger powder, garlic powder, red food color, nutmeg powder) and mixed until well blended. Both ways works well. 

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