Tandoori masala powder is specific blend of spices that consists of common coriander, cumin seeds along with caraway seeds and a lot of other fragrant spices, all roasted and ground into a fine powder.
This unique masala powder will enhance the taste and flavor of the tandoori dishes manifold. Follow my simple recipe to make homemade tandoori masala powder at home.
KEY TAKEAWAYS
- Homemade tandoori masala powder displays the authentic taste of tandoori dishes due to the authentic flavor of aromatic Indian spices.
- Store the masala powder in an airtight container made of glass preferably. Also, keep it in a cool and dark place, preferably inside a cupboard to preserve the freshness for a long time.
- This masala powder can be used in a variety of tandoori dishes made with chicken, fish, paneer, aloo, bhindi, mushrooms, and even mixed vegetables.
- Tandoori masala powder typically offers a smoky and hot taste. its spicy taste is further enhanced by an earthy undertone.
- Though this masala powder is unique, you may get a somewhat similar taste in garam masala powder.
How to Make Tandoori Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove or induction cooktop.
Step 2: When the frying pan is hot enough, add 2 tbsp of coriander seeds, 1.5 tbsp of black pepper, 2 pieces of black cardamom, 1 piece mace, 1 medium piece of star anise, ½ piece of nutmeg, 1 tbsp of cumin seeds, 2 tbsp of caraway seeds (shahi jeera), 2 tbsp of mustard seeds, 2 tbsp of split pigeon pea (arhar dal), 8 pieces of garlic without skin, 2 pieces of medium-sized bay leaves, 12 pieces of dry red chilies, 1 large cinnamon stick (broken into small pieces), 15 pieces of cloves, and 1 piece of dry ginger or about 1.5-inch size into the pan.
Step 3: Turn the flame of your gas stove to medium and then stir the ingredients continuously for about 3 to 4 minutes to dry roast them evenly and prevent the spices from getting burnt in the process.
Step 4: Turn the flame off when the dry red chilies and garlic are sufficiently dry and the spices have changed their color slightly.
Step 5: Transfer the ingredients onto a plate. Let it sit for some time so that the spices cool off completely.
Step 6: Take a grinder.
Step 7: Transfer the ingredients into the grinder when the ingredients are cool enough.
Step 8: Now, directly in the grinder add ½ tbsp of turmeric powder to the ingredients.
Step 9: Then add 3 tbsp of Kashmiri red chili powder to it.
Step 10: Now, add 1 tbsp of table salt.
Step 11: Add ½ tbsp of black salt as well.
Step 12: Finally, add 1 tbsp of asafetida to the ingredients.
Step 13: Now grind the ingredients into a fine powder. Grind it a couple of times in short intervals to retain the flavor yet get a smooth powder.
Step 14: Additionally, if you want even a finer powder, take a strainer and place it over a bowl.
Step 15: Transfer the ground spices into the strainer. Use a spoon to strain the mixture. Put the coarser granules into the grinder again and grind them to get a finer and smoother powder.
Step 16: Transfer the content into the bowl and your tandoori masala powder is ready to use in a variety of dishes of your choice.
Recipe Card
Tandoori Masala Powder
Ingredients
- 2 tbsp Coriander seeds
- 1.5 tbsp Black pepper
- 2 pieces Black cardamom
- 1 piece Mace
- 1 piece Star anise
- ½ piece Nutmeg
- 1 tbsp Cumin seeds
- 2 tbsp Caraway seeds (shahi jeera)
- 2 tbsp Mustard
- 2 tbsp Split pigeon pea (arhar dal)
- 8 cloves Garlic
- 2 pieces Bay leaves medium
- 12 pieces Dry red chilies
- 1 piece Cinnamon
- 15 pieces Cloves
- 1 piece Dry ginger 1.5 inch
- ½ tbsp Turmeric powder
- 3 tbsp Kashmiri red chili powder
- 1 tbsp Table salt
- ½ tbsp Black salt
- 1 tbsp Asafetida
Instructions
- Take a frying pan and heat it on a low flame on your gas stove or induction cooktop.
- When the frying pan is hot enough, add 2 tbsp of coriander seeds, 1.5 tbsp of black pepper, 2 pieces of black cardamom, 1 piece mace, 1 medium piece of star anise, ½ piece of nutmeg, 1 tbsp of cumin seeds, 2 tbsp of caraway seeds (shahi jeera), 2 tbsp of mustard seeds, 2 tbsp of split pigeon pea (arhar dal), 8 pieces of garlic without skin, 2 pieces of medium-sized bay leaves, 12 pieces of dry red chilies, 1 large cinnamon stick (broken into small pieces), 15 pieces of cloves, and 1 piece of dry ginger or about 1.5-inch size into the pan.
- Turn the flame of your gas stove to medium and then stir the ingredients continuously for about 3 to 4 minutes to dry roast them evenly and prevent the spices from getting burnt in the process.
- Turn the flame off when the dry red chilies and garlic are sufficiently dry and the spices have changed their color slightly.
- Transfer the ingredients onto a plate. Let it sit for some time so that the spices cool off completely.
- Take a grinder.
- Transfer the ingredients into the grinder when the ingredients are cool enough.
- Now, directly in the grinder add ½ tbsp of turmeric powder to the ingredients.
- Then add 3 tbsp of Kashmiri red chili powder to it.
- Now, add 1 tbsp of table salt.
- Add ½ tbsp of black salt as well.
- Finally, add 1 tbsp of asafetida to the ingredients.
- Now grind the ingredients into a fine powder. Grind it a couple of times in short intervals to retain the flavor yet get a smooth powder.
- Additionally, if you want even a finer powder, take a strainer and place it over a bowl.
- Transfer the ground spices into the strainer. Use a spoon to strain the mixture. Put the coarser granules into the grinder again and grind them to get a finer and smoother powder.
- Transfer the content into the bowl and your tandoori masala powder is ready to use in a variety of dishes of your choice.
Notes
- Using fresh and top-quality ingredients is best to achieve the desired taste and authentic flavor of tandoori masala powder.
- While roasting the spices, regulate the flame to ensure you roast them at a consistent temperature. This will prevent bitterness due to over-roasting or burning the spices.
- Before you transfer the roasted spices to the grinder, transfer them on a plate and spread to cool down completely. This step is crucial to prevent clumping of the powder due to condensation.
- Add turmeric, salt, red chili powder, and asafetida to the grinder directly, preferably after the first grind. This will add a layer to the flavor and distribute it evenly throughout the powder.
- Grind a couple of times for a smooth texture of the powder. Strain it after you are done grinding. You may regrind the husk and add to the final powder.
