Tandoori Masala powder

tandoori-masala2

A few days ago I took a look at my blog and understood that laziness had taken over.  Many of you readers (If I still got any left) probably thought my passion for cooking, traveling and blogging had died by this time. Oh well, I can proudly say that you are absolutely wrong.

While looking back at my past posts I decided to post a homemade recipe for my “secret” tandoori masala blend. My Indian home cooking has developed a lot lately and that is partly because I started roasting my own homemade masala mixes.

Is it really worth all the effort? some of you might wonder, but the short answer is YES.

A longer answer relates to the fact that many store bought masalas contains artificial colors, cheap low quality ingredients and at the same time also lack flavor and aroma. Making your own spice blends requires a bit of effort, but is totally worth it when the final result is both healthier and tastier.

The Rice&Sticks homemade masala blend is quite versatile. My personal suggestion is to rub some on a piece of salmon before grilling/pan searing, sprinkle over fried potatoes or make a traditional grilled tandoori chicken at home. At the end of the day, it’s only up to your imagination.

A typical store bought Tandoori Masala mix would contain chili or paprika powder, but It’s been purposely excluded here to more conveniently adjust heat to your personal preference.

Now it’s time for you to start your tiny spice factory at home and serve up some lovely tandoori style BBQ items to your loved ones.

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Tandoori Masala

Cook Time: 2-4 min

Total Time: 15 min

Ingredients:

2 teaspoons green cardamom
1 cinnamon stick
2 teaspoons black pepper corns
3 blades of mace
2 teaspoons cloves
1 tablespoon fenugreek leaves (kasoori methi)
1 teaspoon ground nutmeg
2 tablespoons of cumin seeds
3 tablespoons coriander seeds
1 teaspoon store bought chaat masala powder.

Directions:

1) Roast the green cardamom pods, cinnamon stick, black pepper corns, mace, cloves, coriander seeds, cumin seeds and fenugreek leaves in a dry pan over medium high low heat for 2-3 minutes or until you can smell the aroma of the spices. Toss the spices occasionally and make sure to not burn the spices.

2) Transfer to a mixing bowl, mix in store bought chaat masala and ground nutmeg powder. Allow the mix to cool down and transfer to a coffee grinder. Grind for about 2-3 minutes or until the spices turns into a fine powder.

If your grinder is small there might be a need to grind it in two batches. Shake the grinder occasionally to make sure all the spices are uniformly ground. Do NOT burn the spices as they will turn bitter and you’ll have to start all over again. You can easily spice up any dish by adding some Kashmiri chili powder or a mix of cayenne and sweet paprika.

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