For an extra layer of smoky depth, lightly toast the whole spices (coriander seeds, cumin seeds, cloves, etc.) in a dry pan over medium heat for a few minutes before grinding them. Adjust the level of heat by increasing or decreasing the amount of black pepper to suit your preference. This spice mix is best when used within 6 months for optimal flavor. Be sure to label the container with the date of preparation.
Tre Hartmann
May 5, 2025I love how easy it is to make this spice mix at home! The flavors are so much fresher and more vibrant than the store-bought versions.
Christy Doyle
May 1, 2025This recipe saved me when I ran out of tandoori masala in the middle of cooking! It tastes fantastic.
Nolan Damore
Nov 26, 2024The aroma of this spice mix is incredible! It makes my whole kitchen smell amazing.