tandoori masala recipe | homemade tandoori masala | tandoori spice mix |
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 62999 times
tandoori masala recipe | homemade tandoori masala | tandoori spice mix |
Bringing together a wide assortment of spices in one handy powder form, the Homemade Tandoori Masala Powder makes it easy to add a spicy touch to your culinary adventures!
This recipe gives you the same flavour and aroma as store-bought Tandoori Masala, in fact even better because it is freshly-made at home. You can make a batch of this spice powder and store it in an airtight container to quickly add josh to dishes ranging from tikkis to parathas , subzis and rice dishes.
Try your hand at some Tandoori dishes like Tandoori Paneer Tikka and Tandoori Aloo .
For tandoori masala- To make tandoori masala, combine the cinnamon, cloves, mace, cumin seeds, coriander seeds, fennel seeds, black peppercorns, green cardamom and black cardamom in a broad non-stick pan and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously.
- Switch off the flame, remove the mixture on a plate and cool completely.
- Transfer it into a mixer jar and blend it till fine powder.
- Now add kashmiri chilli powder, kasuri methi, dried ginger powder, black salt, garlic powder, nutmeg powder and red food colour. Blend again for 2 minutes.
- Store this tandoori masala in an air-tight container for 2 months or use as required.
Homemade Tandoori Masala Powder recipe with step by step photos
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tandoori masala recipe | homemade tandoori masala | tandoori spice mix | then do try other homemade masalas also:
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See the below image of list of ingredients for making tandoori masala.
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To make tandoori masala, in a broad nonstick pan, add 2 small sticks cinnamon.
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Add 2 tsp cloves (laung / lavang).
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Add ½ tbsp mace.
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Add 1½ tbsp cumin seeds.
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Add 1½ tbsp coriander seeds.
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Add 1 tsp fennel seeds (saunf).
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Add 2 tsp black peppercorns.
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Add 8 cardamoms (elaichi).
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Add 2 black cardamom (badi elaichi).
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Dry roast on a medium flame for 3 to 4 minutes, while stirring continuously.
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Switch off the flame, remove the mixture on a plate and cool completely.
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Transfer it into a mixer jar.
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Blend it till fine powder.
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Now add 1 tbsp kashmiri red chilli powder.
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Add 3 tbsp dried fenugreek leaves (kasuri methi).
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Add 2 tsp dried ginger powder (sonth).
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Add ½ tbsp black salt.
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Add 2 tsp garlic (lehsun) powder.
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Add ½ tsp nutmeg powder.
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Add ½ tsp red food colour. Adding edible food colour is optional.
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Blend again.
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Store this homemade tandoori masala in an air-tight container for 2 months or use as required.
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Dry roast the masalas on slow flame so they doesn’t burn and give bitter flavours.
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You can adjust the amount of spices to your liking.
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Tandoori masala can be used to make aloo, paneer, gobi etc
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Nutrient values (Abbrv) per cup
Energy | 12 cal |
Protein | 0 g |
Carbohydrates | 1.8 g |
Fiber | 0.6 g |
Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 0 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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