The 5-Minute Homemade Tandoori Masala stands out as an incredibly adaptable amalgamation of spices, unlocking a multitude of possibilities in the realm of gastronomy. Crafted meticulously from a harmonious fusion of exquisite spices, this masala blend imparts a captivating flavor profile that transcends ordinary dishes, taking them to extraordinary culinary heights.
Other Pakistani Spice blends: Homemade Tikka Masala, Homemade Biryani Masala, Homemade Sindhi Biryani Masala, Homemade Seekh Kabab Masala, Homemade Bihari Kabab Masala, Homemade Haleem Masala, Homemade Achari Masala, and Homemade Nihari Masala.
WHAT IS TANDOORI MASALA?
The 5-Minute Homemade Tandoori Masala showcases its remarkable versatility as a spice blend, originating from the culinary traditions of North India and Pakistan. Notably, this Pakistani spice blend boasts the absence of any preservatives, ensuring a wholesome and authentic experience.
By incorporating this Tandoori masala, one can enjoy the convenience of saving time without compromising on flavor. Its homemade nature allows for a seamless integration with various Pakistani recipes, amplifying their taste to new dimensions of culinary excellence.
DIFFERENCE BETWEEN TIKKA AND TANDOORI MASALA
Contrary to popular belief, it's important to distinguish between Tikka masala and Tandoori masala as two distinct spice blends. Notably, Tandoori masala possesses a vibrant red hue, while Tikka masala exhibits a deeper brown coloration. (I also have Chicken Tikka recipe on the blog.)
- Whole spices- This recipe calls for a minimal selection of whole spices, limited to just two. Simply grind these spices to achieve the powder consistency.
- All purpose flour-This particular ingredient adds a crispy texture.
- Dried fenugreek leaves- This element enhances both the taste and aroma.
HOW TO MAKE TANDOORI MASALA?
Grind the whole spices in powder form and mix the powder spices.
Add all purpose flour and fenugreek leaves.
HOW TO STORE IT AND HOW LONG IT LASTS?
For optimal preservation of Homemade Tandoori Masala, it is advisable to store it in a dry environment, preferably in an airtight container at room temperature. By adhering to these storage guidelines, this homemade Tandoori masala can maintain its quality and potency for a period of 6-8 months.
Let's Make Tandoori Masala!!!
5-Minute Homemade Tandoori Masala
- spice grinder
- ¼ netmug
- 2 mace javitri
- Grind the mace and nutmeg in a spice grinder until they are in powder form.
- In a bowl, mix the powder mace, nutmeg, salt, all purpose flour, and other powder spices.
- Mix well with a spoon.
- Store it in an airtight jar.