Ingredients

• 4 whole dried hot red chilies
• 8 whole dried Kashmiri red chilies
• ½ tsp turmeric powder
• 2 tbsp kasuri methi (dried fenugreek leaves)
• 2 tsp ginger powder
• 4-inch cinnamon stick, broken into small pieces
• 1 tsp cloves
• 1 tsp mace
• 2 tbsp cumin seeds
• 1 tsp amchur powder (dried mango powder)
• 4 tbsp coriander seeds
• 2 tsp fennel seeds
• 1 tsp nutmeg powder
• 1 tsp black peppercorns
• 2 large cardamom pods
• 2 tsp small cardamom seeds

Instructions

1. Prepare the Whole Spices: Heat a wide pan over low heat. Add the whole spices: dried red chilies, cloves, mace, cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon, large cardamom, and small cardamom seeds. Note: Do not add the kasuri methi at this stage.
2. Roast for Aroma: Continuously stir the spices for 2-3 minutes, or until their aroma is released. Be careful not to over-roast them.
3. Cool and Add Powdered Ingredients: Turn off the heat and add the kasuri methi along with the powdered spices: turmeric, nutmeg, ginger, and amchur. Mix thoroughly to combine all the flavors.
4. Cool Completely: Transfer the spice mixture to a plate to cool. Avoid leaving it in the pan, as the residual heat may cause the spices to burn.
5. Grind to Perfection: Using a spice grinder or coffee mill, grind the mixture into a fine powder.
6. Store for Future Use: Transfer your homemade Tandoori Masala to an airtight jar and store it in a cool, dry place.