I separated this Tandoori Spice Blend from the Whole Roasted Tandoori Cauliflower post because it’s so versatile it’s worth a post of it’s own. I can see myself using this in various dishes and thankfully the recipe made enough to for us and to share with Shelby.
I also learned that a coffee grinder is one powerful little gadget. Yes, the cinnamon sticks go in whole and come out as part of this blend. Pretty amazing.
- 2 tsp. chili (or cayenne)
- 1 Tbl. cardamom (ground or seeds)
- 4 Tbl. cumin seeds
- 2 Tbl. coriander seeds
- ½ whole nutmeg, grated
- 2 tsp. whole cloves
- 2-3 cinnamon sticks
- 2 Tbl. ground turmeric
- 2 Tbl. paprika
- Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powder. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months.
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