Hmm. Tandoori spice vs. garam masala. Both are certainly not interchangeable. These are the differences between the two - Alter any spice— Every spice adds a distinct flavor and aroma to the spice mix. Among these assorted spices, some are overly flavorful or warm. If you find any herb stronger and overpowering the fragrance or flavor of other spices, feel free to modify the quantity of that particular spice. Examples of such spices are cinnamon, nutmeg, cloves, etc. And every brand is different. Some have more salt than others. Some use a mix of salt and MSG. Two separate ingredients. So they go lower on the list of ingredients. Sneaky. Cloves— A warm and aromatic spice with a sharp aroma and an intense flavor. It is used here to add its unique flavor to our tandoori masala powder.

Beetroot Powder - this is also found in Indian groceries and adds a wonderful pinkish-red hue to whatever it's added to. I don’t always do it. It’s work. I’d have some of the best recipes on the internet if I asked everyone to grind their spices for every dish. Super convenient.Comes in a nice neat container even. But it has a fatal flaw. And I just can’t take it anymore. There is too much salt in commercial tandoori masala Ginger Powder— Adds an intense aroma and a slightly pungent flavor to the masala. You can use freshly ground ginger powder for this masala recipe.

Are you sure ?

That tang has to come from somewhere. Cheaper blends use citric acid. The better ones use amchoor. I’m going with amchoor. Red doesn’t mean anything We do first eat with our eyes. It’s your kitchen. Your call. I’m about flavour. Colour is up to you.

Except for one ingredient. Amchoor. Ground dried mango powder. There’s a tang to tandoori masala. It’s important. Critical even. This recipe does not make a lot of tandoori masala. And there’s a reason for that. The wonder that fresh ground spices brings does not last forever. It fades. Whole dried Kashmiri Red Chilies— These chiliesdo not carry much heat but impart a terrific color to any dish. Here we add it to the masala mix to get an intense and appealing color. You control the salt. You control the colour. And you enjoy the flavour that only fresh ground spices can bring.Simple. Toast the dry whole spices in a shallow pan until fragrant. Let the toasted spices cool down, then grind to a fine powder in a spice grinder or coffee grinder. Mix in the powdered spices and your seasoning is ready to use. A medley of whole and powdered Indian spices that give it a distinct texture and taste. Here is the complete list -