This tandoori masala is nice to have on hand
I want to teach you how to make an amazingly easy tandoori masala. This masala – or mixure – can be used to brighten up curries, marinade meat and vegetables and it works well as a dry rub for brilliant BBQs. If you compare it to some of the popular store bought brands you may find that it doesn’t taste the same. This is because this tandoori masala is full of the flavours of roasted and ground spices rather than salt and flavour enhancers.
One brand – which I happen to like – shows salt as the number one ingredient. I love salt as do many people but let’s face it… it’s not good for you.
I prefer to add salt at the end of cooking. This tandoori masala will allow you to do just that and the combination of spices will make your meals much tastier too.
For best results, tandoori masala powder should be used within a month.
As with all of my spice blends, I usually don’t make very much at one time. Once the spices are ground they tend to lose flavour quite quickly. This mix should be good for about one month without without losing too much flavour.
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 1 tablespoon black mustard seeds
- 2 inch piece of cinnamon stick
- 3 dried bayleaves
- 5 tablespoons dried garlic flakes
- 1 small piece of mace
- 2 tablespoons onion powder
- 1 tablespoon ginger powder
- 1 tablespoon anchoor (mango) powder
- Place the coriander seeds, cumin seeds, mustard seeds and cinnamon stick in a dry frying pan and place over medium heat.
- Move the spices around in the pan so that they roast evenly.
- When the seeds begin to lightly smoke, add the garlic flakes and mace and continue cooking for about 30 more seconds.
- Remove the spices to a bowl and pour in the remaining ingredients. Note that if you have trouble finding mango powder, you could use citric acid powder or just add a bit of lemon juice to whatever you are cooking with the tandoori masala.
- Grind the spice mixture in a coffee or spice grinder and store in an air-tight container in a cool dark location.
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