Tandoori Masala

Name: Tandoori Masala
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 2 tbsp kashmiri chili; 1 tbsp coriander; 1 tbsp cumin; 1 tsp kasuri methi; 1 tsp garam masala; 1 tsp amchur; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan, tandoori, tandoor

Tandoori Masala hails from the heart of Punjab, where the dish is traditionally prepared in a tandoor, a clay oven that imparts a unique smoky flavor. At home, families recreate this iconic masala, bringing the warmth and depth of Punjabi flavors to the table. The process involves a careful balance of spices, measured with intuition and experience, ensuring each batch captures the essence of its tandoor origins.

This masala is a symphony of flavors, with the vibrant heat of Kashmiri chili, the earthy notes of cumin and coriander, and the tangy hint of amchur. The addition of kasuri methi and garam masala introduces a subtle complexity. Generously seasoned, it wraps around meats or vegetables, infusing them with a rich, aromatic warmth that invites communal enjoyment.

Ingredients

2 tbspkashmiri chili
1 tbspcoriander
1 tbspcumin
1 tspkasuri methi
1 tspgaram masala
1 tspamchur
1 tspfine sea salt

Method

Place a dry skillet over medium heat. Add 2 tablespoons of kashmiri chili, 1 tablespoon of coriander, and 1 tablespoon of cumin to the skillet. Toast the spices, stirring constantly with a wooden spoon, until they release a rich, warm aroma and the color deepens slightly. This should take about 2 to 3 minutes, but focus on the smell and color rather than time.
Once the spices are toasted, remove the skillet from the heat and transfer the spices to a plate to cool completely. This cooling step is crucial to prevent the spices from continuing to cook and potentially becoming bitter.
Once the spices are completely cooled, transfer them to a spice grinder or a mortar and pestle. Grind them into a fine powder, ensuring there are no large pieces left. If using a mortar and pestle, take your time to achieve a uniform texture.
In a mixing bowl, combine the ground spices with 1 teaspoon of kasuri methi, 1 teaspoon of garam masala, 1 teaspoon of amchur, and 1 teaspoon of fine sea salt. Stir well to ensure all the ingredients are evenly distributed throughout the masala.
Transfer the Tandoori Masala to an airtight container. Store it in a cool, dark place to preserve its vibrant flavors and aromas. Use this masala to add authentic Punjabi flavor to your dishes, remembering that it embodies the generous use of spices and the communal spirit of Indian cooking.