This tandoori masala is nice to have on hand

Home-made tandoori masala pictured with a red dyed popular brand

I want to teach you how to make an amazingly easy tandoori masala. This masala – or mixure – can be used to brighten up curries, marinade meat and vegetables and it works well as a dry rub for brilliant BBQs. If you compare it to some of the popular store bought brands you may find that it doesn’t taste the same. This is because this tandoori masala is full of the flavours of roasted and ground spices rather than salt and flavour enhancers.

One brand – which I happen to like – shows salt as the number one ingredient. I love salt as do many people but let’s face it… it’s not good for you.

I prefer to add salt at the end of cooking. This tandoori masala will allow you to do just that and the combination of spices will make your meals much tastier too.

The spices that make up this tandoori masala

INGREDIENTS

3 tablespoons coriander seeds
3 tablespoons cumin seeds
1 tablespoon black mustard seeds
2 inch piece of cinnamon stick
3 dried bayleaves
5 tablespoons dried garlic flakes
1 small piece of mace
2 tablespoons onion powder
1 tablespoon ginger powder
1 tablespoon anchoor (mango) powder

method

Place the coriander seeds, cumin seeds, mustard seeds and cinnamon stick in a dry frying pan and place over medium heat.

Move the spices around in the pan so that they roast evenly.

When the seeds begin to lightly smoke, add the garlic flakes and mace and continue cooking for about 30 more seconds.

Remove the spices to a cook bowl and pour in the remaining ingredients. Note that if you have trouble finding mango powder, you could just add a bit of lemon juice to whatever you are cooking with the tandoori masala.

Salt is the main ingredient in many tandoori masalas.

If you like this tandoori masala powder recipes, please subscribe to my blog. I have many more recipes to come.

Tandoori masala is often asked for in Indian recipes. Next time you are using a recipes that requires tandoori masala, why not give this one a try.

6 Responses to “How To Make Tandoori Masala”

1. Jules D. says:

   February 19, 2012 at 12:39 am

   As I do agree with you that spices are the best when freshly ground per use. Though, not everyone has the luxury of this procedure on a daily basis and in my experience I have noticed some difference but it’s not extreme, just as long as the spices are kept in appropriate temperature, humidity and packaging for the spices and no longer than a few months.

   Reply
   • Dan Toombs says:

     February 19, 2012 at 8:59 pm

     Hi Jules

     Very true. I use both but do enjoy making my own. There are some nice -off the shelf – tandoori powders on the market.

     Reply
2. Mina Joshi says:

   February 20, 2012 at 3:46 pm

   I love blending spices for curry. Can’t beat home made spices. It’s got the extra ingredients like love and patience and I am sure it makes the food taste nicer.

   Reply
3. Keith says:

   February 20, 2012 at 7:12 pm

   I have corresponded with Birgit Erath of the Spice shop (London and Germany) and she has told me horror stories of some tandoori masalla’s containing ground up red brick for the colouring.

   Reply
   • Dan Toombs says:

     February 20, 2012 at 9:55 pm

     Really? That’s terrible.

     I have a couple off the shelf brands I use from time to time but would much rather make it myself.

     Reply
4. Fred Toombs says:

   February 23, 2012 at 8:03 pm

   I live in Mexico but haven’t found an Indian store that sells spices, do you know of one???

   Thanks

   Fred Toombs

   Reply