Tandoori Masala

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 tstes fresher;
  • the mix is adapted to your personal prefereces;
  • no artificial preservatives or colouring agents.

Tandoori masala.

Often tandoori masala has an intense red colour, because they contain a large amount of artificial colouring agents. But do we actually need the colour for flavour? Not really, but when we think of tandoori, we all think of a red dish.  My recipe 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.

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Tandoori Masala

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

6 cloves

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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