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Tandoori Masala

Yield Makes about 1/3 cup

Ingredients

  • Seeds from 6 green or white cardamom pods (or 1/8 teaspoon cardamom seed)
  • 1 tablespoon coriander seed
  • 1 1/2 teaspoons black or regular cumin seed
  • 1 1/2 teaspoons whole cloves
  • 3/4 teaspoon black peppercorns
  • 1 cinnamon stick (1 in.)
  • 2 1/2 tablespoons paprika
  • 1/2 teaspoon ground ginger
  • Cayenne (about 1/4 teaspoon for moderately hot)

Nutrition Information

  • calories 20
  • caloriesfromfat 41 %
  • protein 0.8 g
  • fat 0.9 g
  • satfat 0.1 g
  • carbohydrate 3.7 g
  • fiber 0.6 g
  • sodium 4.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Remove seed from 6 green or white cardamom pods (or use 1/8 teaspoon cardamom seed).

  2. In an 8- to 10-inch frying pan over medium heat, combine cardamom seed, 1 tablespoon coriander seed, 1 1/2 teaspoons black or regular cumin seed, 1 1/2 teaspoons whole cloves, 3/4 teaspoon black peppercorns, and 1 cinnamon stick (1 in.). Stir often until the mixture is aromatic and the seeds are lightly browned, 4 to 5 minutes.

  3. Pour the spice mixture into a blender or spice grinder and whirl or grind to a fine powder.

  4. Add 2 1/2 tablespoons paprika and 1/2 teaspoon ground ginger; whirl to mix. Season to taste with cayenne (about 1/4 teaspoon for moderately hot). If making tandoori masala up to 1 week ahead, store airtight.

  5. Nutritional analysis per tablespoon.