Tandoori Masala Powder

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A delicious tandoori masala that can be used in many ways to add a nice tandoori flavour. Made with simple spices that are commonly found in the garam masala powder. A few powdered spices such as dried ginger powder, dried garlic powder and nutmeg powder are easily found in supermarkets. Additionally red food colour  powder is also added to give it that tandoori look. The colour does not show much in the powdered form but becomes red once it is used in marination and when cooked.

This masala blend is different from garam masala power. Garam masala powder usually has whole spices that are roasted and then ground t a fine powder. In this we also add some dried fenugreek leaves and other powdered spices.

Marinate some par boiled baby potatoes with cream and this masala and then pan fry them. Tandoori chicken gravy makes for a perfect Sunday lunch. Grill some paneer cubes for a yummy paneer tikka snack.

This is a spice blend that is really interesting to have in your kitchen. It is also very easy to make.



Makes about 1 cup

1. Cinnamon stick (Dalchini) – 4 two inch sticks

2. Cloves (Laung) – 2 tsp

3. Mace (Javitri) – 1 tbsp

4. Cumin seeds (Jeera) – 1 and 1/2 tbsp

5. Coriander seeds (Dhania) – 1 and 1/2 tbsp

6. Black Cardamom (Moti Elaichi) – 3-4

7. Green Cardamoms (Choti Elaichi) – 8-9

8. Black peppercorns – 2 tsp

9. Dried Fenugreek Leaves (Kasori methi) – 3 tbsp

10. Dry Ginger powder (Soonth) – 2 tsp

11. Dry Garlic powder – 2 tsp

12. Nutmeg powder – 1 tsp

13. Red Food colour – 1 tsp



Take a non stick pan and put it on medium heat.

To the hot pan, add all the whole spices together – Cinnamon stick (dalchini), cloves (laung), cumin seeds (jeera), coriander seeds (dhania), black peppercorns, green cardamoms (choti elaichi), black cardamoms (moti elaichi) and dried fenugreek leaves (kasoori methi).

Dry roast all the whole spices for 3-4 minutes on medium heat. Stir continuously.

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Once the seeds are a little browned and the mixture gives out a beautiful aroma, add in the powdered spices – dry ginger powder, dry garlic powder and nutmeg powder. Do not add the red food colour right now. Stir for a few seconds only as the powdered spices will instantly roast. Remove from heat and allow the whole mixture to cool a little.

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Add the red food colour and grind the mixture in a mixer grinder to a fine powder.

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Place the ground mixture through a sieve to collect all the fine powder and discard all coarse bits.

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Store the powder in an air-tight container in a cool dry place. Use as required.

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