An easy tandoori masala recipe for adding a smoky flavour to grilled food! This is a must-have Indian spice rub with a medley of whole and ground spices. Gluten-free, vegan and made of 100% natural ingredients.
Servings 1 cup
Calories 9.4 kcal
Whole spices 3-4 mace flowers 1 teaspoon peppercorns 1 teaspoon cloves 2 nutmeg 4 black cardamom 4 tablespoon coriander seeds 12 green cardamom ½ teaspoon fenugreek 1 teaspoon cinnamon sticks 1 tablespoon cumin seeds Dry ground ingredients 2 tablespoon alkanet 1 tablespoon ginger 1 tablespoon garlic
Take the whole spices in a pan and toast them on low to medium heat until they become fragrant and change colour slightly. Remove from the heat and let them cool down completely.
Transfer the toasted spices to a spice or coffee grinder and grind to a powder.
Mix the ground ingredients well with the above spice powder.
Store in a clean air-tight container, preferably glass.
While toasting the spices, keep moving them with a wooden spoon in a to and fro motion so they don't burn.
Break the nutmeg into smaller pieces before toasting it. Wrap it in a clean cloth and smash it with a heavy object like a mallet. It will break easily on the first try.
Serving: 1 tablespoon | Calories: 9.4 kcal | Carbohydrates: 1.4 g | Protein: 0.3 g | Fat: 0.4 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Sodium: 1.2 mg | Fiber: 0.7 g