Imgredients
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
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 ground 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 grounded spices and all powdered spices- ginger powder, garlic powder, red food 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.