Homestyle Tandoori Spice Mix
The thing about Indian food is that there are no set rules that define a dish. Everyone has their own family recipies that all vary slightly from one another. My Tandoori Masala is something I developed through years of tinkering. Feel free to use this as a base and adjust as needed to your taste!
Ingredients
8-10 dried Kashmiri chilies
¼ cup whole coriander seeds
1 tbsp whole cumin seeds
1 tsp whole black pepper
3-4 whole cloves
4-5 whole cardamom pods
1 Black Cardamom
1 tsp whole fenugreek seeds
2 inch sticks of cinnamon
½ tsp grated nutmeg
½ tsp ground turmeric
1 tbsp paprika
1 tsp mustard seeds
To prepare spice mix:
Take a large pan and add in all the whole spices and toast on medium-low heat until fragrant, which should take about 5-7 minutes. You want to be sure to keep the spices moving during this time so they don’t burn. Cool slightly and grind the aromatic mix in a spice grinder until a uniform powder is made. Mix in the remaining ground spices and store in an airtight container. This mix can be kept on hand for up to 6 months.
…Or if you’re lazy like me can buy a pre made Tandoori Spice Mix. Grab these at your local Indian store, or if you live in a multicultural area you may be able to find it in the ethnic aisle of your local supermarket. I’ve seen these at my local Walmart as well, but don’t @ me if you can’t find it.
