Tandori Masala (Tandori Spice Mix)
As discussed previously in qorma-masala post our Pakistani cuisine is so distinctive when it comes to aroma. Each and every dish has its own unique style, taste and of course fragrance. Interesting point is the fact that our main spices and herbs remain the same, it is just in the combination… Combination with different proportions. With most spices already in our cabinets we can easily blend our own spice mix to say goodbye to all boxed masalas. Just like Karahi gosht masala and Qorma Masala this tandori masala is a humble mix of commonly used spices I bet we all have in our pantry all the time.
1 1/2 tbsp whole coriander seeds
1 tbsp fennel seeds (saunf)
1 1/2 tbsp white cumin seeds
1 tbsp salt
1 tbsp garam masala powder
2 tbsp Kashmiri red chilli powder
1 tbsp red chilli powder
1/2 tsp orange color powder
1 tsp chaat masala
In a clean and dry frying pan, dry roast coriander seeds, fennel seeds(saunf) and white cumin seeds for about a minute over low flame to release aroma. Grind in a grinder. Mix all the spices together and store in an airtight jar. Another way of storing is to put the masala in a ziplock bag and freeze.