Thandhoori Masala Powder

  • Food Type: Vegan

Recipe Type

Spice / herb blends & rubs

 Cuisine By Region

Asian

Recipe Images

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)

Instructions

  1. Coarsely ground the nutmeg first for making the tandoori masala first.
  2. 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.
  3. Finely ground the spices till you get a fine powder.
  4. 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.
  5. Tandoori masala is ready.
  6. With this much ingredients 65 grams of masala can be prepared. Store the prepared masala in any air tight container.
  7. Tandoori masala can be used for up to 6 months and use it for making any tandoori dish.

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