How to make
Set aside the first four powdered ingredients and start with the rest. Gring them with a powerful grinder to a very fine, powder like consistency. Sift the spices. If you have small pieces left in the sift, grind and sift again.
Heat a thick bottom pan on low temperature. Combine the freshly ground ingredients with the powdered ones - ginger powder, garlic powder, beetroot flour and nutmeg.
Roast the spices in the pan stirring constantly on low heat, until they release their aromas.
Set aside and allow to cool completely.
Preserve in an air tide container for up to 5-6 months.
Your homemade Tandoori Masala Spice Mix is ready to give magical flavour to your dishes!
Enjoy!
