Homemade Tandoori Masala
A fragrant curry house tandoori spice blend made with toasted coriander, cumin and warming whole spices, then balanced with paprika, Kashmiri chilli, dried aromatics and amchur.
Ingredients
- 30 g coriander seeds
- 20 g cumin seeds
- 8 g black peppercorns
- 5 g black mustard seeds
- Seeds from 6 green cardamom pods
- 1 x 5cm piece cassia bark or cinnamon stick broken up
- 1 small blade of mace about 1g
- 15 g sweet paprika
- 10 g Kashmiri chilli powder
- 8 g garlic powder
- 6 g onion powder
- 5 g ground ginger
- 5 g ground turmeric
- 8 g amchur powder
- 1 to 2 teaspoons hot chilli powder optional
Instructions
- Heat a dry, heavy frying pan over a low to medium heat.
- Toast the coriander seeds for 2 to 3 minutes until fragrant, then transfer them to a plate.
- Toast the cumin, peppercorns and mustard seeds for 1 to 2 minutes, keeping them moving, then add them to the plate.
- Reduce the heat and toast the cardamom seeds, cassia and mace for 30 to 45 seconds. Remove them as soon as they become fragrant.
- Cool all the toasted spices completely for about 10 minutes.
- Grind the spices in batches until fine. Sift the powder and regrind any coarse pieces.
- Whisk in the paprika, Kashmiri chilli powder, garlic powder, onion powder, ginger, turmeric, amchur and optional hot chilli powder.
- Transfer to a clean, dry airtight jar. Store in a cool, dark cupboard and use within three months for the strongest flavour.
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