Tandoori Masala (Tandoori Paste)

The Secret’s Out: Unveiling Magic for Tandoori Masala

Tandoori Masala – the evocative name itself conjures up images of sizzling marinated meats and vibrant curries. But achieving that restaurant-worthy taste at home can seem like a mystery. Fear not, fellow food enthusiasts! Today, we’re not only providing a simple recipe for homemade Tandoori Masala, but also cracking the code on the most popular Tandoori masala to elevate your dish.

Demystifying Your Tandoori Masala Journey

Ever typed a specific question into your search bar and stumbled upon the perfect answer? We try to demistify all your questions related to Tandoori masala.

• “Can I substitute red chili powder in Tandoori Masala?” – Absolutely! For a milder blend, use paprika or Kashmiri chili powder.
• “How to make Tandoori Masala without a grinder?” – No problem! Grind the whole spices using a mortar and pestle or a spice mill.
• “How long does homemade Tandoori Masala last?” – Stored in an airtight container, your masala can stay fresh for up to two months.
• “What is the best oil for Tandoori Masala?” – Use neutral-flavored options like canola or vegetable oil.

The Perfect Blend: Unveiling the Tandoori Masala Recipe

Now, let’s get down to the delicious business of creating your Tandoori Masala! Here’s what you’ll need:

Tandoori Masala recipe

Tandoori Masala is widely used in Punjabi recipes. Below recipe can be used to make Tandoori Dry Masala or Tandoori Paste.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Spices

Cuisine Indian

Ingredients

  

• 2 tbsp. of Cumin Seeds Zeera
• 2 tsp. of Coriander Seeds Saabut Dhania
• 2 Cinnamon Sticks Dal Cheeni
• 1 tsp. of Cloves
• 1 tsp. of Red Chilli Powder
• 1 tsp. of Ginger Powder or Ginger Paste
• 1 tsp. of Turmeric Powder Haldi
• 1 tsp. of Garlic Powder or Garlic Paste
• 1 tsp. of Mace Powder
• 1 tsp. of Salt

Instructions

 

• Dry roast all the whole spices until they smoke.
  2 tbsp. of Cumin Seeds, 2 tsp. of Coriander Seeds, 2 Cinnamon Sticks, 1 tsp. of Cloves, 1 tsp. of Red Chilli Powder, 1 tsp. of Ginger Powder, 1 tsp. of Turmeric Powder, 1 tsp. of Garlic Powder, 1 tsp. of Mace Powder, 1 tsp. of Salt
• Cool and grind with the powder spices salt and food coloring in grinder.
• This can be stored in a airtight container for approximately two months.