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Tandoori Masala

  • Author: Annika Ek


Classic tandoori recipe.


  • 10 g whole dried red chiles
  • 20 g coriander seeds
  • 25 g cumin seeds
  • 2 tbsp black peppercorns
  • 2 tbsp cloves
  • 1 tbsp green cardamom pods
  • 2 tsp carom seeds a.k.a. ajwain
  • 1 tsp fenugreek seeds
  • 2 3″ | 8 cm cinnamon sticks
  • 2 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tsp turmeric powder
  • 1/4 cup paprika powder (unsmoked)


  1. In a heavy, thick bottomed shallow pan, such as a cast iron frying pan combine dried chiles, coriander seeds, black peppercorns, cloves, green cardamon pods, carom seeds, fenugreek seeds and cinnamon sticks. Dry roast the spices over medium heat for 4 minutes, shaking or stirring the pan every 15 seconds to make sure spices don’t burn. It is done when aromatic and lightly toasted. Transfer spices to a plate right away and let cool for at least 15 minutes.
  2. In a powerful spice grinder or Vitamix (use the the dry container if you have one) add the cooled spices. Gradually increase the speed and blend until you have a fine powder. Place a towel over the blender to prevent spice dust from escaping, and let the grinder sit for about 10 minutes to allow the “dust to settle” before opening.
  3. Transfer spice mix to a large mixing bowl and add ground spices and combine well with a wire whisk. and moving the spice mix into a glass jar with and air tight lid. I like to use mason jars.
  4. Label your spice blend with name and date. Store in a cool, dry and dark place such as your pantry, for up to 6 months.



  • Don’t let the spices cool in the pan used for dry roasting since the pan stays hot and may burn the spices.
  • Never add turmeric while grinding since it likely will stain the blender container. Whisk it in later using a glass or stainless steel bowl.
Disclaimer: The information provided on this website is for informational purposes only. It is not intended as a substitute for advice from a physician or other health care professional.