DIY Garam Masala And Tandoori Masala Recipe

DIY Garam Masala and Tandoori Masala Recipe

Ingredients For DIY Tandoori Masala Powder:

• ½ cup Coriander Seeds
• 2 tbsp Dry Ginger Powder
• 2 tsp Garlic Powder
• 1 tsp Nutmeg Powder
• 2 Big Cardamom
• 1 Cinnamon Stick
• 4 Mace/Javitri
• 2 tbsp Red Chili Powder
• 1 tbsp Kashmiri Chilli Powder
• ½ tsp Turmeric Powder
• 1 tsp Amchoor Powder
• ¼ tsp Red Food Color (Optional)
• 1 tsp Sugar
• 1-2 tbsp Cumin Seeds
• 1 tsp Whole Black Pepper
• 1 tsp Clove/Laung

Method:

1. Dry roast them on a pan, do not let the spices turn dark brown.
2. Take them off the heat when they turn light brownish.
3. Let them cool. Grind them into powder. Store in an airtight jar.

Ingrediants For DIY Garam Masala Powder: 

• Cumin Seeds: 3 tbsp
• Coriander Seeds: 2 tbsp
• Fennel Seeds: 1  1/2 tbsp
• Shahi Jeera: 1 tbsp
• Black Cardamom: 15 pieces
• Green Cardamom: 15 pieces
• Cinnamon stick: 1 Medium size
• mace or Javatri: 1 tbsp
• Cloves: 2 tsp
• Bay Leaves: 10

Method:

1. Dry roast the spices on low medium heat for 2-3 minutes, you do not want any color change.
2. Just warn up the spices, now let the spices cool down and grind them.
3. Save the powder in an airtight container.

DIY Garam Masala And Tandoori Masala Recipe

Recipe by KhushbooCuisine: Indian

Servings

12

servings

Prep time

5

minutes

Cooking time

2

minutes

Total time

7

minutes

Ingredients

• Tandoori Masala Powder:

• ½ cup Coriander Seeds

• 2 tbsp Dry Ginger Powder

• 2 tsp Garlic Powder

• 1 tsp Nutmeg Powder

• 2 Big Cardamom

• 1 Cinnamon Stick

• 4 Mace/Javitri

• 2 tbsp Red Chili Powder

• 1 tbsp Kashmiri Chilli Powder

• ½ tsp Turmeric Powder

• 1 tsp Amchoor Powder

• ¼ tsp Red Food Color (Optional)

• 1 tsp Sugar

• 1-2 tbsp Cumin Seeds

• 1 tsp Whole Black Pepper

• 1 tsp Clove/Laung

• Garam Masala Powder:

• Cumin Seeds: 3 tbsp

• Coriander Seeds: 2 tbsp

• Fennel Seeds: 1  1/2 tbsp

• Shahi Jeera: 1 tbsp

• Black Cardamom: 15 pieces

• Green Cardamom: 15 pieces

• Cinnamon stick: 1 Medium size

• mace or Javatri: 1 tbsp

• Cloves: 2 tsp

• Bay Leaves: 10

Directions

• For Tandoori Masala:
• Dry roast them on a pan, do not let the spices turn dark brown.
• Take them off the heat when they turn light brownish.
• Let them cool. Grind them into powder. Store in an airtight jar.
• For Garam Masala:
• Dry roast the spices on low medium heat for 2-3 minutes, you do not want any color change.
• Just warn up the spices, now let the spices cool down and grind them.
• Save the powder in an airtight container.