By veganlovlie 6 Comments
Tandoori masala is one that I liberally incorporate in a number of my recipes. Mostly used as a rub on vegetables and tofu, this warm intensely aromatic spice often find its way into my burger patties, stews, gravies and even salad dressings — I have yet to share these recipes with you. Tandoori masala is one that I hold dear as it is one of my mum’s favourite spice. Whenever I go back home for holidays, she always requests that I bring her a 1kg bag of the spice!
Sure enough pre-made tandoori masala is widely available at most Indian groceries, but the liberty that comes with tweaking this warm fragrant mix to your liking, without losing the essence of the spice, is good enough reason to assert making it at home. Plus a lot of store-bought spice mixes come with preservatives, salt and artificial food colouring. So, a homemade version is much more adaptable and fresh.
Varying in intensity and flavour, the different brands of tandoori masala mixes that I have come across range from hot to mild; my version here is a little different from the commercial ones. For an easier and quicker method, I am using powdered versions of all the spices, except for fenugreek seeds which I have ground in a mortar and pestle. By far, using whole spices will yield a more intense mix. However, the powdered spices present a more convenient option for many, especially if you do not own a spice mill or coffee grinder. After all spices have been mix, I just roast the masala for around 30 seconds, just enough to awaken its fragrance and flavour.
The recipe makes about 1/3 cup of tandoori masala (depending on how much paprika you are adding). You may make a larger quantity if you plan on using it often.
Try this Tandoori Masala Spice Mix in these recipes from the blog:
See AlsoChole Recipe (Punjabi Chole)Akki Roti Recipe-How to make Karnataka Akki Rotti - PadhuskitchenVivika | Sweet Raw Rice Idlis | Pacharisi Idli | South Indian Christmas Recipes | Steamed Rice Flour CakeStuffed Carrot Halwa Pancake recipeOven Baked Crispy Potato Wedges with Tandoori Masala Rub
Tandoori Jackfruit Bao (Pao)
Watch the video as Kevin demonstrates how to make this highly fragrant tandoori masala spice mix.
Homemade Tandoori Masala Spice Mix Recipe
Ingredients (yield about 1/3 cup of tandoori masala)
1/2 teaspoon fenugreek seeds (ground)
3 – 7 teaspoons sweet paprika (adjust quantity to achieve desired colour)
1 teaspoon coriander seed powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
3/4 teaspoon chilli powder (or cayenne pepper, optional)
1 teaspoon dried ginger powder
1 teaspoon garam masala (or equal amounts of ground cinnamon, cardamon, cloves, nutmeg and black pepper to make a teaspoon)
If fenugreek seeds are not available in powdered version, grind the seeds using a mortar and pestle, in a spice mill or coffee grinder.
Once ground mix with all the other spices. Heat a dry skillet on low medium temperature anddry roast the masala for around 30-45seconds or until you start to see the first fumes. You will also be able to smell the delicious aroma.Do not roast for too long or the flavour will be ruined. Turn off the heat and allow the spice to cool completely beforetransferring toa sealed jar. Store for up to 6 months.
Yield: 1/3 cup of tandoori masala
Homemade Tandoori Masala Spice Mix Recipe
Using powdered spices make this homemade tandoori masla mix recipe a quick and easy one to achieve. Use as a spice rub on vegetable roasts, to spice up your burger patties, stews, gravies or even salad dressings.
Prep Time5 minutes
Total Time5 minutes
Ingredients
- 1/2 teaspoon fenugreek seeds (ground)
- 3 - 7 teaspoons sweet paprika (adjust quantity to achieve desired colour)
- 1 teaspoon coriander seed powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 3/4 teaspoon chilli powder (or cayenne pepper, optional)
- 1 teaspoon dried ginger powder
- 1 teaspoon garam masala (or equal amounts of ground cinnamon, cardamon, cloves, nutmeg and black pepper to make a teaspoon)
Instructions
If fenugreek seeds are not available in powdered version, grind the seeds using a mortar and pestle, in a spice mill or coffee grinder.
Once ground mix with all the other spices. Heat a dry skillet on low medium temperature and dry roast the masala for around 30-45 seconds or until you start to see the first fumes. You will also be able to smell the delicious aroma. Do not roast for too long or the flavour will be ruined. Turn off the heat and allow the spice to cool completely before transferring to a sealed jar.
Store for up to 6 months.
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