Tandoor is very much similar to a grill. Likewise, tandoori masala is equivalent to the barbecue seasoning. The masala reflects the authenticity of Indian flavours with its unparalleled essence. This spice mix can be used on any recipe to lend a smoky flavour to it. Although it is possible to find the blend at any Indian store nearby, the aroma and flavour that accompanies the homemade masala remains unmatched. The Tandoori Masala is easy to make at home and can spruce up any ordinary dish in seconds. Moreover, blending at home ensures that you get your signature flavours. Let us now see how you can make the masala at home.
Some little details regarding this recipe
The spices you need to pull off the Tandoori Masala might be easily available in your kitchen. However, there will definitely be some of them that would keep you running to the grocery store. Making your own fresh seasoning will require a total time of 15 minutes for blending some spices together. The final yield will be about a cup filled with the Tandoori Masala.
The things that will be required
The main ingredients of the seasoning blend are basic spices. Here is a list of those spices. Be sure to stick to the list.
- Salt as per your taste
- 2 teaspoons of green cardamom
- 2 teaspoons of black cardamom
- 2 teaspoons of black peppercorns
- 4 tablespoons of coriander seeds
- 3 tablespoons of cumin seeds
- 2 tablespoons of mace
- 2 teaspoons of cloves
- About 2 to 4 sticks of cinnamon
- A tablespoon of fenugreek seeds
- A teaspoon of powdered dry beetroot
- A teaspoon of powdered nutmeg
- 2 teaspoons of garlic powder
- 2 teaspoons of ginger powder
This is a long list of Indian spices for which you may have to run to the grocery store. Once you cross out all the items on this list, proceed to the blending section.
The procedure of blending
Stick to the following steps to pull off a perfect Tandoori Masala for yourself.
- Grab the jar of your grinder and add all the items in the list excluding the last four, that is, nutmeg powder, beetroot powder, powdered garlic and powdered ginger. Run the processor until you obtain a very fine mixture of these items.
- Arrange a sieve and run the blended mixture through it. Blend the solid items left in the sieve again in order to achieve a powdered mixture.
- Grab a pan and combine now all of the ingredients and place on low heat. Go on to roast the ingredients until it reeks with a pleasant aroma. This should take about 2 to 3 minutes.
- Do remember to carry out the roasting process while stirring the contents of the pan frequently to avoid charring of spices.
- Give some time to the blend to completely cool down.
- Get a container with airlock to store the blend.
Your Tandoori Masala gets so ready. This mixture can easily last for about 4 to 5 months.
Instead of waiting for a perfect time to get your hands on the Indian flavors, do it now. Happy blending!