This recipe is called “Tandoori masala” in Hindi
Yield: Approximately 1½ cups
A delicious tastemaker for pretty much any recipe right off the grill, or
right out or a tandoor.
Ingredients:
¼ cup ground dried fenugreek leaves
1 cup Mughlai Garam Masala
1 tablespoon ground paprika
1 teaspoon ground turmeric
1 to 2 tablespoons cayenne pepper, or to taste
2 tablespoons ground fenugreek seeds
Directions:
Ready the Mughlai masala. Add all the spices to a
container and stir using a spoon until they blend.
Put inside an airtight vessel and place the vessel in a cool
and dark place approximately thirty days at room
temperature or approximately one year in a fridge.
