Tandoori masala

Tandoori masala

By
From
The Curry Guy
Makes
120G, 13 GENEROUS TBSP

Most commercial tandoori masalas taste fantastic because they are loaded with salt and tangy citric acid powder. The spices used are usually quite cheap, like ground coriander and cumin, and they are made more visually appealing with the use of red food colouring.

I use a lot more spices and leave the salt and citric acid powder out. You can always add more salt to the finished dish, which gives you a lot more control over the end result. I substitute the natural tanginess of amchoor powder for the citric acid powder. If you would like to add red food colouring, remember that your masala will not be the bright red of commercial brands. Food colouring powder becomes redder when it is stirred into a sauce.

Ingredients

Quantity Ingredient
3 tablespoons coriander seeds
3 tablespoons cumin seeds
1 tablespoon black mustard seeds
5cm piece of cinnamon stick or cassia bark or small piece of mace
3 dried indian bay leaves
1 tablespoon ground ginger
2 tablespoon finely ground garlic powder
2 tablespoons dried onion powder
2 tablespoons amchoor (dried mango powder)
1 tablespoon (or more) red food colouring powder (optional)

Method

  1. Roast the whole spices in a dry frying pan over a medium-high heat until warm to the touch and fragrant, moving them around in the pan as they roast and being careful not to burn them. If they begin to smoke, take them off the heat. Tip onto a plate to cool.
  2. Grind to a fine powder in a spice grinder or pestle and mortar and tip into a bowl. Stir in the ground ginger, garlic powder, onion powder and amchoor.
  3. Stir in the red food colouring powder (if using). The masala will not look overly red like the commercial brands. Store in an airtight container in a cool, dark place and use as required, within 2 months for optimal flavour

Tandoori masala paste

  • I always like to have a little tandoori masala paste on hand. As the spice masala is first roasted and then fried, the resulting paste can be added at the end of cooking to give a nice flavour boost. You can make a tandoori masala paste using this tandoori masala recipe: just follow these frying instructions: Return the ground spices to the frying pan, and add just enough water to make a thick paste. Add 125ml oil to the pan and place over a medium-high heat. Stir continuously until the spices begin to sizzle a bit and the oil rises to the top, 30 seconds to 1 minute. Take off the heat, add the vinegar and stir well. Spoon into a sterilized jar with an airtight lid. The finished paste can be stored in an airtight container in the fridge for about two months with little loss of flavour.

How to sterilize jars

  • Preheat the oven to 110°C. If your jars have rubber sealing rings on the lid, remove them and boil in water for 5 minutes. Wash the jars thoroughly in hot, soapy water and rinse well, then place on a baking tray in the preheated oven for about 15 minutes, until dry.
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