Options

Format:
Include:
PRINT
See more
Tandoori Masala

Tandoori Masala

Sunset FEBRUARY 1999

  • 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)

Preparation

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.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 41%
  • Protein: 0.8g
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Carbohydrate: 3.7g
  • Fiber: 0.6g
  • Sodium: 4.4mg
  • Cholesterol: 0.0mg
advertisement

Go to full version of

Tandoori Masala recipe

advertisement