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Introduction: Tandoori Masala is a staple in Indian cuisine, known for its vibrant color and aromatic flavor. Used to marinate meats, vegetables, and even paneer, this spice blend is essential to creating that authentic tandoori flavor you find in your favorite Indian restaurants. While store-bought versions are convenient, making your own homemade Tandoori Masala allows you to adjust the spice level, aroma, and freshness of the blend, giving you a far superior taste.
Creating your own Tandoori Masala at home is not only rewarding but also opens up a world of culinary possibilities. You can use it for marinating chicken, lamb, tofu, or even roasted vegetables, bringing the vibrant taste of India into your kitchen. This recipe allows you to experiment with the depth of spices while adding your own personal touch to this iconic blend.
Ingredients:
2 tablespoons ground coriander
2 tablespoons ground cumin
1 tablespoon paprika (for color and mild heat)
1 tablespoon ground turmeric
1 tablespoon ground ginger
1 tablespoon garam masala
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon red chili powder (adjust to taste for heat)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried mint leaves (optional, for a fresh aroma)
Preparation:
Toast the Whole Spices (optional): In a dry skillet over medium heat, toast whole spices like coriander seeds, cumin seeds, cloves, and cardamom for about 1-2 minutes until aromatic. This step will enhance the depth of the flavors. Let them cool before grinding.
Grind Spices: If you’ve toasted whole spices, grind them into a fine powder using a spice grinder or mortar and pestle. If you're using pre-ground spices, simply mix them in a bowl.
Combine All Ingredients: In a large mixing bowl, combine the ground spices. Stir well to ensure all ingredients are evenly distributed.
Store the Masala: Transfer the homemade Tandoori Masala to an airtight jar and store in a cool, dark place. This blend stays fresh for up to six months if kept away from moisture and light.
Presentation and Storage Tips: When ready to use, mix the Tandoori Masala with yogurt, lemon juice, and your choice of oil for a flavorful marinade. Coat your proteins or vegetables thoroughly and let them marinate for at least 30 minutes or even overnight in the refrigerator for maximum flavor.
For long-term storage, ensure your Tandoori Masala is kept in an airtight container to preserve its freshness. It’s a good idea to label the jar with the date you made it so you can keep track of its age. If it starts to lose its aroma, it may be time to make a fresh batch.
Variants:
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