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.
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