Category: Spices
Rating: 5.00
Servings: 6


1/4 cup cumin seeds
8 dried red chiles
1 tablespoon black peppercorns
1 tablespoon cardamom seeds
1 inch cinnamon sticks, crushed
1 tablespoon plus 1 tsp black mustard seeds
1 tablespoon fenugreek seeds

Directions: How to Cook Hot Spice Mix

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

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Tandoori Masala
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Recent comments and reviews for this recipe:

Sondi writes:

I found just what I was nedeed, and it was entertaining!

Posted on 03 Sep 2012, 01:22 ET

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