3 years ago

Homemade Tandoori Masala Powder Recipe - Tandoori Spice Mix

Tandoori masala is best spice used for making many tandoor dishes like tandoori veggies, tandoori chaap, tandoori mushroom and tandoori paneer and many more.
Recipe in Hindi - http://nishamadhulika.com/1410-tandoori-masala-powder-recipe.html

Ingredients
Whole spices – 4 tbsp (20 grams)
Red chilly – 7 to 8 (5 grams)
Cumin seeds – 1 tbsp (7 grams)
Fenugreek seeds – 1 tsp (5 grams)
Black peppercorns – 1 tsp (5 grams)
Brown cardamom – 4 (5 grams)
Cinnamon stick – 2 to 3 (3 grams)
Clove – 15 to 16 (2 grams)
Green cardamom – 6 to 7 (2 grams)
Mace – 4 to 5 (2 to 3 grams)
Nutmeg – 1 (4 grams)
Ratanjot – 3 grams
Turmeric powder – 1 tsp (3 grams)
Ginger powder – 1 tbsp (7 grams)

Directions
Getting ready:
Coarsely ground the nutmeg first for making the tandoori masala first.

Making:
Take ground nutmeg, whole coriander seeds, red chilly, cumin seeds, fenugreek seeds, black pepper, ginger powder, turmeric powder. Mace, green cardamom, brown cardamom, clove, cinnamon and ratanjot in a mixture jar.

Finely ground the spices till you get a fine powder.

Strain the ground masala through a sieve. Grind the remaining spices again. Mix it to the masala. You can also reuse it with fresh masala again.

Tandoori masala is ready.

Serving:
With this much ingredients 65 grams of masala can be prepared. Store the prepared masala in any air tight container. Use it for making any tandoori dish. Tandoori masala can be used for up to 6 months.
For 65 grams of masala

Time – 20 minutes

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Nisha Madhulika (born August 25 1959 in Uttar Pradesh, India) is an Indian chef, YouTube personality and restaurant consultant. She also has food columns on several websites where she contributes to Indian Express, Amar Ujala, Times of India and Dainik Bhaskar. Nisha's speciality are mainly Indian cuisine. More

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