Homemade tandoori masala.
I have been making my own spice blends for years. If you ever made a homemade spice blend, you’ll never buy another supermarket mix.
Why making your own spice blends?
- a homemade masala tastes fresher;
- the mix is adapted to your personal preferences;
- no artificial preservatives or colouring agents.
Often tandoori masala has an intense red colour, because they contain a large amount of artificial colouring agents. Do we actually need the colour for flavour? Not really, but when we think of tandoori, we all think of a red dish. My recipes uses paprika powder and/or chilli powder.
Every spice has his function in the blend. Feel free to adjust the tandoori masala to your personal preferences, to me the balance was perfect.
Note: I never add salt to my spice blends. Additional seasonings can be added to the recipe depending on the desired flavour profile.
Tandoori masala can be used to marinate tofu/tempeh, roasting vegetables, or add the mix to veggie burgers and stews.
vegan, gluten free, soy free, nut free
4 tsp coriander seeds
2 tsp cumin seeds
½ tsp fenugreek seeds
1 tsp black pepper corns
2 black cardamom pods
2 green cardamom pods
1 cinnamon stick
1 piece of mace (or ¼ tsp nutmeg)
1 tsp ginger powder
1 tsp garlic powder
3 tsp sweet paprika or chilli powder (I used half-half)
In a dry pan, toast the spices until light golden and fragrant (except the ginger, paprika/chilli).
Remove from the pan and cool down.
Grind the spices in a spice grinder. Stir in the ginger and paprika/chilli.
Sift if needed.
Store in an airtight container or glass jar.
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