Tandoori Masala – a delicious recipe with green, coriander seed, black, whole cloves, black peppercorns, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove seed from 6 green or white cardamom pods (or use 1/8 teaspoon cardamom seed).
2
In an 8- to 10-inch frying pan over medium heat, combine cardamom seed, 1 tablespoon coriander seed, 1 1/2 teaspoons black or regular cumin seed, 1 1/2 teaspoons whole cloves, 3/4 teaspoon black peppercorns, and 1 cinnamon stick (1 in.). Stir often until the mixture is aromatic and the seeds are lightly browned, 4 to 5 minutes.
3
Pour the spice mixture into a blender or spice grinder and whirl or grind to a fine powder.
4
Add 2 1/2 tablespoons paprika and 1/2 teaspoon ground ginger; whirl to mix. Season to taste with cayenne (about 1/4 teaspoon for moderately hot). If making tandoori masala up to 1 week ahead, store airtight.
5
Nutritional analysis per tablespoon.
96
kcal
Calories
2
g
Fat
26
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Seeds from 6 green or white cardamom pods (or 1/8 teaspoon cardamom seed), 1 tablespoon coriander seed, 1 1/2 teaspoons black or regular cumin seed, 1 1/2 teaspoons whole cloves, and more.
Yes, Tandoori Masala falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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