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Tandoori Masala
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| 2 teaspoons | Ginger powder |
| 2 teaspoons | Garlic powder |
| 1 teaspoon | Nutmeg powder |
| 1 teaspoon | Dry Red food color or dry beetroot powder |
| 1 tablespoon | Fenugreek leaves, (Kasoori methi ) |
| 3 sticks | Cinnamon sticks |
| 2 teaspoon | Cloves |
| 2 teaspoon | Mace |
| 3 tablespoons | Cumin seeds |
| 4 tablespoons | Coriander seeds |
| 2 teaspoons | Black peppercorns |
| 2 teaspoons | Black cardamom |
| 2 teaspoons | Green Cardamom |
| Salt to Taste |
Heat a heavy-bottomed pan on a low flame. Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom. Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma, take it off the fire.
Mix in all the powdered spices like ginger powder, Garlic powder, Nutmeg powder, dry Red food color or dry beetroot powder, and fenugreek leaves to the pan. Mix it well.
Set it aside. Allow it to cool. Then grind the spices to its powdered form.
Sieve the blended through a strainer. If there are some coarse particles left behind blend again and sieve.
Store in an airtight container and good for 5-6 months. Your homemade tandoori masala is ready for future use.
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