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Make Your Own Tandoori Masala Powder - Spice Mixes of the World #31
July 02, 2014

Make Your Own Tandoori Masala Powder and Add Authentic Indian Flavours to Your Dishes


2nd July 2014 -- Issue #31

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Tandoori Masala Powder Using Whole Ingredients

3. The Easier Way Using Ground Ingredients

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

5. My Recipe Book

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Tandoori Masala Powder

For enjoying the authentic taste of Indian cuisine at home, this easy-to-make tandoori masala powder is just the blend! Using a combination of traditional whole and ground spices, it can be used to flavour numerous Indian and Asian dishes...

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 8-9 tbsp)

4 tbsp coriander seeds (cilantro seeds)
3 tbsp cumin seeds
1 tbsp paprika
1 tbsp ground ginger
2 tsp sea salt
2 tsp cayenne pepper
2 tsp amchoor (mango powder)
2 tsp whole cloves
3 inch piece of cinnamon
4-5 mace blades

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick

  • Grind the cinnamon along with the coriander, cumin, salt, cloves and mace blades

  • Sieve into a bowl

  • Stir in the ginger, amchoor, paprika and cayenne

    That's it!

    Store in an airtight container out of direct sunlight. Use within 3 months.

    Note: Note: If you have time, I recommend dry toasting the whole ingredients before grinding. This really brings out their flavours and aromas!

    See below for toasting and grinding tips.

    Click here to see the recipe on my site

    Click here for a large collection of my other masala recipes.

    Ingredients if using ground spices: (makes about 9-10 tbsp)

    3 tbsp ground coriander (cilantro)
    2 tbsp ground cumin
    1 tbsp paprika
    1 tbsp ground ginger
    1 tbsp ground cinnamon
    2 tsp salt
    2 tsp cayenne pepper
    2 tsp amchoor (mango powder)
    2 tsp ground mace
    1 tsp ground cloves

    tbsp = tablespoon
    tsp = teaspoon


  • Simply mix all the powders and salt together in a bowl

    That's it!

    Store in an airtight jar. Use within 3 months.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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