Homemade Tandoori Masala
Make your very own Homemade Tandoori Masala with this simple and easy step-by-step recipe. This Tandoori masala is made with assorted spices that lend their unique flavors and aromas to the mix and packs each morsel of the dish with flavor and bliss!
Servings: 1 CUP
Calories: 253kcal
Ingredients
POWDERED SPICES
- 2 teaspoons Ginger powder
- 2 teaspoons Garlic powder
- 1 teaspoon Nutmeg powder
- 1 teaspoon Salt
- 2 teaspoons Beetroot powder
WHOLE SPICES
- ¾ cup Whole dried Kashmiri chilies
- 4 teaspoons Methi dana (Fenugreek seeds)
- 4 pieces Cinnamon sticks 1-inch each
- 2 teaspoons Cloves
- 4 pieces Mace
- 3 tablespoons Cumin seeds
- ½ cup Coriander seeds
- 4 teaspoons Black peppercorns
- 5 pieces Black cardamom seeds and shell included
- 2 teaspoons Green Cardamom seeds and shell included
Instructions
- Add dried Kashmiri chilies to a heavy-bottomed pan and dry-roast them (stirring occasionally) until fragrant. This will take about 6-7 minutes over medium heat.
- Take it off the heat and set them aside to cool. Remove the stems and transfer them to a blender.
- Blend until the chilies turn into a fine, smooth powder. Set them aside.
- Combine the remaining spices (listed under whole spices) in a skillet and dry-roast over medium-low heat, stirring frequently until they smell toasty fragrant and slightly dark in color.
- Take it off the heat and set them aside to cool. Transfer them to a blender.
- Blend until the whole spices turn into a fine, smooth powder.
- Combine garlic powder, ginger powder, nutmeg powder, salt, and beetroot powder in a large mixing bowl. Add the powdered whole spice mix to it.
- Add powdered chilies to the bowl.
- Mix until well blended.
- Now, transfer this tandoori masala mix through a fine strainer.
- Sift the tandoori blend through the fine sieve and discard what's left in the strainer.
- Your homemade tandoori masala is ready for future use.
- Store in an airtight container and good for 5-6 months.
Notes
Frequently asked Questions
Can I make Tandoori masala in batches? Yes! You can make Tandoori masala in smaller batches and use it when making tandoori dishes. Should I remove the cardamom seeds from the pods before roasting? No, that's not required. Grind the whole cardamom and the seeds because seeds carry more flavor and add a bold touch to the tandoori spice blend. Can I store Tandoori masala? Yes, you can store your Tandoori masala mix in an airtight container. It stays good for 5- 6 months. Best way to store — Keep the freshly prepared masala mix in an airtight container so that its fragrance and potency remain intact. Storing in ordinary containers may make it lose its quality. What can I do if ginger or garlic powder is not available nearby? You can always prepare ginger powder and garlic powder at home if it is not available nearby. The method for preparing your fresh ginger powder and garlic powder is mentioned below: For Ginger Powder:- Clean the ginger, peel, and slice it.
- Transfer it to a baking tray and bake for an hour at 200 degrees F until it is crumbly and dry.
- Allow it to cool completely.
- Transfer it to a blender/grinder and ground it to form a powder.
- Peel garlic and spread it on a baking sheet.
- Bake for 1 hour 30 minutes at 200 degrees F until it feels crumbly and dry.
- Allow it to cool completely.
- Transfer it to a blender/grinder and ground it to form a powder.
- Another way would be to let the ginger and garlic dry naturally under the sun.
- This may take a couple of days, including full sun of 6 hours, until they turn dry.
Nutrition
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