Once you try it, you’ll never use store-bought again. Vegan and gluten-free spice mix.
Besides the exquisite aroma that makes these dishes utterly swoon-worthy, they are loved for their distinct earthy taste and characteristic flavor. And what makes these dishes so incredibly delicious? Well, the magic comes from the homemade spice blend that forms an integral part of any tandoori dish! You may even sprinkle it over gravies and stews, salads, and soups to get the characteristic smoky-earthy taste of a tandoor-cooked food. It is readily available in the nearby grocery store at most places, but the homemade one undoubtedly surpasses the store-bought ones. A pre-mix tandoori masala makes marinating and grilling any delicious tandoori dish a breeze. You can make the spice mix ahead of time and use it when you need to prepare your favorite tandoori recipe.
Due to Kashmiri Red chilies, tandoori masala has less heat and is a more appealing color. Of course, the flavor differs due to the quantity and change of a few spices. Tandoori masala mix is used in the marinade for dishes cooked in a tandoor or oven, and it is mixed in for optimum flavor. Whereas, Garam masala is sprinkled on Indian curries and dishes to add a distinctive and earthy flavor.
It is quick, easy, and can be equipped with the spices that are already available in the pantry. Can be customized according to individual tastes. Freshly pound mixes are packed with fragrance, and they taste just fantastic. Free from any artificial ingredients and preservatives. A versatile mix that can be used to flavor almost anything.
The best part is that you can prepare your own fresh and flavorful Tandoori masala at home in less than half an hour and give the recipe your personal touch.
Garlic Powder — It brings a mild flavor and aroma to the masala. You can use homemade garlic powder, too, for this recipe. Nutmeg Powder — Nutmeg enriches the masala with its distinctive warm and nutty flavor and also with its added citrusy notes. Fenugreek seeds (methi dana) — Not only are fenugreek seeds used as the flavor-enhancing additive in dishes, but they also have several health benefits. They are only used in limited amounts due to their bitterness. Cinnamon — Cinnamon is known for its distinct sweetness and unique flavor, besides its amazingly unique aroma that takes the dish to the next level. Cloves — A warm and aromatic spice with a sharp aroma and an intense flavor. It is used here to add its unique flavor to our tandoori masala powder. Mace — This spice carries a woody, warm feel, a subtly sweet flavor, and a mild spicy kick. This is added to the masala mix to bring out its unique taste. Coriander seeds — This spice forms the base ingredient of our Tandoori masala mix. It brings about a subtle woody flavor that is so peculiar to it. It also helps blend the flavors of other spices while lending an impactful character. Black Peppercorns — Adds more depth and intense flavor to our masala mix while uplifting the flavors and aroma of other spices. Black Cardamoms — The highly flavorsome and fragrant spice, black cardamoms are added to enhance the overall flavor of our masala mix. Green Cardamom — A trendy spice in every household, green Cardamoms are used in the masala mix for their flavor and exotic aroma. It lends a slightly sweet, warm, spicy touch with a fresh and delightful aroma. Whole dried Kashmiri Red Chilies — These chilies do not carry much heat but impart a terrific color to any dish. Here we add it to the masala mix to get an intense and appealing color. Beetroot powder — It has a very mild sweet taste, but it’s added to the masala mix to render a more enticing color to our tandoori dishes.
Dry roast Kashmiri dry chilies — Add whole dried Kashmiri chilies to a heavy-bottomed wide pan. Dry-roast them (stirring occasionally) until fragrant. This will take about 6-7 minutes over medium heat. Take it off the heat and set them aside to cool. Remove the stems and transfer them to a blender. Blend until the chilies turn into a fine, smooth powder. Set them aside. Dry roast whole spices — Combine the remaining spices (listed under whole spices) in a skillet and dry-roast over medium-low heat, stirring frequently until they smell toasty fragrant, and slightly dark in color. Take it off the heat and set them aside to cool. Transfer them to a blender and blend until the whole spices turn into a fine, smooth powder.
Your homemade tandoori masala is ready for future use. Versatile masala mix — Tandoori masala mix can be used to prepare a variety of unique tandoori or grilled dishes with veggies, paneer, tofu, and non-veg too.
Alter any spice — Every spice adds a distinct flavor and aroma to the spice mix. Among these assorted spices, some are overly flavorful or warm. If you find any herb stronger and overpowering the fragrance or flavor of other spices, feel free to modify the quantity of that particular spice. Examples of such spices are cinnamon, nutmeg, cloves, etc. Customizable — The best part of preparing any masala mix at home is that you can customize it the way you want. If you’re going to reduce the quantity of any particular spice, you can freely do that. Feel free to omit it if you don’t have a liking for it. Food coloring — Sometimes, color additives are added to food color to attain a deep red color. But if you are looking for a natural food color, try beetroot powder, which works great. Lately, I have been using beetroot powder in my tandoori recipes, which gives my dishes a beautiful color. Sieve through the strainer — Sieving through a filter ensures that you get a nicely powdered masala. The coarse particles left behind can be blended again and added to the masala. So let us begin with preparing this authentic Tandoori masala that makes the most flavorful and unbelievably irresistible tandoori dishes ever!
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