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)
- 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.
- 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.
- 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.
- 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.