Tandoori Masala Spice Mix Recipes
TANDOORI MASALA (SPICE MIX)
Make and share this Tandoori Masala (Spice Mix) recipe from Food.com.
Provided by Sandi From CA
Categories Asian
Time 3m
Yield 1/3 cup (approximately)
Number Of Ingredients 12
Steps:
- Mix all the above ingredients (without roasting them first) and push through a fine sieve.
- Store in an airtight container and close the lid tightly after use.
TANDOORI SPICE BLEND
An easy Tandoori Spice Blend recipe
Categories Ginger Vegetarian Backyard BBQ Spice Vegan Coriander Cumin Paprika Bon Appétit
Yield Makes 2 tablespoons plus 1 teaspoon
Number Of Ingredients 7
Steps:
- Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.
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- Pre-heat a small skillet over medium-low heat. Toast the spices, shaking the pan constantly, until fragrant. This should take about 2 minutes.
- You can use it as is in dishes calling for tandoori masala. You may need to up the salt. If a recipe calls for store-bought tandoori masala they are counting on the salt in the mix.
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- Heat a heavy-bottomed pan on a low flame. Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom. Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma, take it off the fire.
- Mix in all the powdered spices like ginger powder, Garlic powder, Nutmeg powder, dry Red food color or dry beetroot powder, and fenugreek leaves to the pan. Mix it well.
- Sieve the blended through a strainer. If there are some coarse particles left behind blend again and sieve.
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