Description
Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Afghani cooking. It is usually made with Garlic (Lasun) Powder, Ginger (Adrak), Cloves (Lavang), Powdered Nutmeg (Jaiphal), Mace Powder (Javitri), Cumin (Jeera), Powder ground Corriander (Dhania),Fenugreek (Methi) Powder, ground Cinnamon (Tajj/Dalchini), ground Black Pepper (Kalimirchi), ground brown Cardamom (Elaichi) Seeds, Red Food coloring All the above ingredients are finely powdered and sieved.
Those who crave the warm, rich flavors of Indian favorites can satisfy their taste buds. Tandoori masala is a versatile blend as it can give a tandoori like flavour to dishes cooked in a wok! Commercial tandoori masala is bright red due to added coloring. This makes the food to which it is added a deep orange. Tandoori masala has a distinctive aroma very fragrant and spicy. The taste is hot salty and sour with a predominant flavour of cumin and coriander.

How to Select
Commercial tandoori masala is very good and gives authentic results so just buy a good brand. Nowadays, packets of tandoori masala are readily available at major Indian supermarkets, with varying tastes depending on the brand. This convenience has led to many Indians buying the masala rather than making it at home.

Culinary Uses
· Soft, juicy chunks of paneer marinated in Tandoori masala and then grilled with veggies! This is a great dish to serve at your next barbeque.
· It adds a mix of fruity, sweet and warming taste with tart notes.
· Essential masala for traditional style tandoori cooking. Mix with yoghurt to marinade
· Tandoori masala can be used in marinades or added to hot oil before the main ingredient or along with it.
· Dry roast a little over a low heat and mix into mayonnaise for an unusual dip with crisps or chips.
· Paneer and baby corn and other vegetables like hot peppers, onions etc can be marinated in a mixture of yoghurt and tandoori masala before being baked.
· Mixed peppers and potatoes go well with it and you can try making tomato and cream based curries with a touch of tandoori masala.

How to Store
The masala can be stored in airtight jars and it will keep for about 6 months.