1/2 Teaspoon of Tandoori Masala

Tandori Masala


India, Northwest   -   Tandoori Masala
Makes:
Effort:
Sched:
DoAhead:  		 23 cup
**
20 min
Yes		 Used mainly as a rub or marinade ingredient for grilled meats, this low salt version can be used in other recipes as well.




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1
1/4
1/2
1/2
10
1
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2
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1
1
1
1/8
1
1-1/2
3
1/2
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T
c
T
T

t
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in
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t
t
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-- Dry Toast
Cumin Seed
Coriander Seed
Peppercorns
Cloves
Cardamom pods (1)
Fenugreek Seed
-- Grind
Cinnamon (2)
-- Powders
Chili Powder (3)
Ginger, ground
Garlic, ground
Nutmeg
Turmeric
Amchoor powder (4)
Paprika, sweet (5)
Salt (6)
Make:   -   (45 min - 30 min with Chili Powder)
  1. In a dry pan over moderately high heat (no hotter than 410°F/210°C), toast each of the Spices until aromatic and darkened only a shade. Do the cumin first because it's easiest to judge by smell when the pan is hot enough. They should not smoke at all.
  2. As the Spices are toasted, pour them out onto a plate and let them cool thoroughly.
  3. In a Mixie (chutney jar) or whirling blade Coffer Grinder, grind all toasted spices and Cinnamon to powder.
  4. In a sealed jar away from heat and sunlight, this mix should be good for 6 months or so.
NOTES:

  1. Cardamom Pods:

    This is Green Cardamom, though some recipes toss in a small Black Cardamom with them.

  2. Cinnamon

      Use real cinnamon if at all possible. American "cinnamon" is actually cassia bark which is thick and hard. Real cinnamon can be found among Mexican spices - the bark is very thin. Real cinnamon originated in Ceylon (Sri Lanka), just southeast of Karala. Cassia Bark originated in China and Southeas Asia.

  3. Chili Powder:

      Properly, Kashmiri Chili Powder which is not very hot- but you can hardlly get get real Kashmiri in Kashmir, unless you know somebody. All "Kashmiri" Chilis or Powders sold in the rest of India, and in North America, are some other chilis with similar characteristics, sweet, low heat, very red. For the "Kashmiri" powder I've purchased, the more easily available Aleppo Extra Hot makes a good substitute, or you could use Aleppo mild for a bit less heat. For details see or Indian Chilis page.

  4. Amchoor:

      [Amchur]   This is dried unripe mango, widely used as a dry souring agent. It is available both as dried powder and as dried slices. For details see our Amchoor page. Cpmmercial products usually use Citric Acid, so use about 1/2 teaspoon if you can't get Amchur.

  5. Paprika:

      This is for color only, Tandoori Masala is supposed to be red. Feel free to use none, or up to 1/4 cup.

  6. Salt:

      Caution - commercial Tandoori Masala uses a whole lot of salt, so, if doing a recipe that uses a commercial product, you'll have to add a fair amount of salt to compensate. This low salt version can be used for things other than just coating meat for grilling.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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