I like to make a batch of this masala powder and store it in an air tight glass jar. It is absolutely the best way to manage an overwhelming desire for chicken or fish tandoori.
INGREDIENTS
1/4 cup coriander seeds
1 Tbsp cumin seeds
1 1/2 tsp peppercorns
10 green cardamoms
2 inch piece of cinnamon
3/4 tsp cloves
1/2 tsp crushed mace or javitri
1 tsp kasuri methi I do not use this
5 dried red kashmiri chili peppers
1 tsp ginger powder
INSTRUCTIONS
In a clean pan dry roast all the dry spices for a minute over low heat. Stir the spices occasionally.
Warm and ancient aromas will start arising from the pan, so inhale, enjoy!
Turn off the heat, allow the spices to cool and then crush into a powder in a dedicated coffee grinder.
Store the masala in a air tight jar.
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