Makes ½ cup

2 tbsp coriander seeds (sabut dhania)

2 tbsp cumin seeds (jeera)

1 tbsp fenugreek seeds (methi dana)

1 tbsp peppercorns (sabut kali mirch)

1tbsp cloves (laung)

8 black cardamoms, seeds only (moti elaichi),

2 tsp paprika or degi mirch 1 tbsp  fenugreek leaves (kasuri methi),

1 tbsp ground cinnamon (dalchini)

½  tbsp dried ginger powder (sonth),

½ tsp red chilli powder

Heat a non-stick skillet; scatter the coriander, cumin and fenugreek seeds on it along with the peppercorns, cloves and black cardamom seeds; dry-roast on moderate heat for about 1 minute or until fragrant; remove from the stove; cool.

Transfer to a spice grinder and grind to make a fine powder; stir in the remaining ingredients.  Store the tandoori masala in an airtight jar. 

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