Homemade Tandoori Masala Recipe

This homemade Tandoori Masala powder is an aromatic and flavorful spice blend used to prepare Tandoori and Tikka dishes. Made by roasting and pounding a few whole spices and herbs, this tandoori masala powder is very versatile and can be used in a variety of veg (paneer, vegetables, mushrooms) and non-veg dishes ( meat). This Homemade Tandoori masala powder is preservative free, artificial color free, vegan, gluten-free and onion-garlic free.

                    

Why Homemade?

Nothing can beat the aroma and flavor of fresh homemade spice mixes. Homemade Tandoori masala powder is easy to make, requires very few spices and herbs and can be used in a variety of veg and non-veg grilled preparations. This Tandoori masala powder will add a wonderful smokey flavor, aroma to your BBQ dishes. Moreover, homemade spice mixes are hygienically made using best quality spices, are easy on your pocket and far more better than the preservative and artificial color and flavor laden store bought ones.

How to make Homemade Tandoori Masala Powder?

Making homemade spice blend can't get easy than this one. All you need is to dry roast the whole spices on low flame so that the spices release their aromatic essential oils. Allow the spices and herbs to cool down completely and then pounding or grinding the roasted spices and herbs to a powder. That's all your aromatic and flavorful homemade tandoori masala is ready to use.

Shelf Life:

If handled properly, this homemade tandoori masala powder stays good at room temperature in an air-tight container for a couple of months. I prefer to make a small batch so that it remains fresh without loosing the flavors and aroma.

Dietary Notes: This homemade Tandoor Masala Powder is

• Fresh, Aromatic and Flavorful
• Vegan
• Gluten-free
• Oil-free
• No-Onion No-Garlic
• Easy to make
• Preservative free
• Artificial color free

Preparation Time: 5 minutes

Cooking Time: 5-7 minutes

Serves: 1/2 cup Tandoori masala Powder

Ingredients:

• 5-7 dried Kashmiri red chilies
• 1/4 cup coriander seeds
• 2 tablespoon kasuri methi
• 1 tablespoon cumin seeds
• 2-3 inch long Cinnamon sticks
• 5-7 green cardamom pods
• 1 black cardamom pod
• 2 teaspoon black peppercorns
• 1 teaspoon clove
• 1 nutmeg
• 2 pieces of mace
• 1 teaspoon dry ginger powder

Method:

1. Dry roast the coriander seeds in a pan on low to medium heat for around 2 minutes.
2. Add cumin seeds to the same pan and dry roast for few seconds. Keep stirring to ensure the spices do not burn. Roast the spices on low flame.
3. Next, add black pepper corns, clove, cinnamon, cardamom , nutmeg, and  mace and roast for around 1-2 minutes on low flame.
4. Add dry red chilies and dry roast them also along with other spices for another 1 minute.
5. Put off the flame and add kasuri methi/ dried Fenugreek leaves . The leaves will get roasted in the hot pan. 
6. Remove the roasted spices on to a plate and allow it to cool down completely.
7. Transfer the roasted spices and herbs to a grinder jar . Add dry ginger powder to it .
8. Blend the spices and herbs to a fine powder.
9. You may sieve the powder if you wish.
10. Store the homemade Tandoori masala powder in an air- tight container and use as per need.

Recipe Notes:

• Use fresh and good quality spices for best results.
• Always dry roast the spices on low flame and keep stirring intermittently to ensure the spices do not burn.
• Always grind the roasted spices only upon completely cooking.
• Store the homemade tandoori masala powder in a clean dry air-tight container.
• Use a dry clean spoon to sample the spice powder.
• You may sieve the masala powder if you wish to.

Would love to hear from you !

I hope you would love trying out this aromatic and flavorful homemade tandoori Masala recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

 

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