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Tandoori Masala





Yields
Makes about 1/3 cup

  Seeds from 6 green or white cardamom pods (or 1/8 teaspoon cardamom seed)
 1 tablespoon coriander seed
 1 1/2 teaspoons black or regular cumin seed
 1 1/2 teaspoons whole cloves
 3/4 teaspoon black peppercorns
 1 cinnamon stick (1 in.)
 2 1/2 tablespoons paprika
 1/2 teaspoon ground ginger
  Cayenne (about 1/4 teaspoon for moderately hot)
Step 1
1

Remove seed from 6 green or white cardamom pods (or use 1/8 teaspoon cardamom seed).

Step 2
2

In an 8- to 10-inch frying pan over medium heat, combine cardamom seed, 1 tablespoon coriander seed, 1 1/2 teaspoons black or regular cumin seed, 1 1/2 teaspoons whole cloves, 3/4 teaspoon black peppercorns, and 1 cinnamon stick (1 in.). Stir often until the mixture is aromatic and the seeds are lightly browned, 4 to 5 minutes.

Step 3
3

Pour the spice mixture into a blender or spice grinder and whirl or grind to a fine powder.

Step 4
4

Add 2 1/2 tablespoons paprika and 1/2 teaspoon ground ginger; whirl to mix. Season to taste with cayenne (about 1/4 teaspoon for moderately hot). If making tandoori masala up to 1 week ahead, store airtight.

Step 5
5

Nutritional analysis per tablespoon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 20Calories from Fat 41
% Daily Value *
Total Fat 0.9g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4.4mg1%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.6g3%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.