Say hello to our simplified, inspired version of Tandoori Masala! Inspired by the ingredients in the Whole Foods store-bought version of this spice mix, this easy homemade version comes together with just 6 simple ingredients in 5 minutes! It’s smoky, earthy, balanced, and perfect for seasoning chickpeas, tofu, roasted vegetables, chicken, and beyond!
What is Tandoori Masala?
A tandoor is a type of clay oven used originally in northern India and Pakistan, and masala refers to any of a number of spice mixtures ground into a paste or powder for use in Indian cooking. Tandoori Masala is a spice blend typically used for marinating meat or vegetables before cooking them in the tandoor! It’s a smoky, slightly sweet, and earthy spice blend that we’re loving!
For a more authentic version of Tandoori Masala, you could try this recipe from Binjal’s Veg Kitchen.
How to Make Tandoori Masala
Our simplified, 6-ingredient version features smoky, earthy cumin, bright red sweet paprika, pungent garlic and ginger, sweet and floral coriander, and zesty cardamom.
While the Whole Foods version of this blend is heavier on the paprika (making it red in color), we prefer it to be heavier on the cumin for best flavor. Feel free to play around with the ratios to make it your own!
When ready to make the blend, simply measure out your ground spices into a jar and stir or shake it up!
We hope you LOVE this spice mix! It’s:
Smoky
Earthy
Versatile
Quick & Easy
& A go-to in the Minimalist Baker kitchen!
We use it to season chickpeas, tofu, roasted vegetables, chicken, and more. It’s also the star of our new Tandoori Tofu Sheet Pan Meal!
More DIY Spice Mixes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Tandoori Spice Mix (6 Ingredients!)
Ingredients
- 3 Tbsp ground cumin
- 2 Tbsp sweet paprika
- 1 ½ – 2 Tbsp granulated garlic (or sub half as much garlic powder)
- 1 Tbsp ground ginger
- 2 tsp ground coriander
- 2 tsp ground cardamom
Instructions
- Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.
- This spice blend is ideal for seasoning things like chickpeas, tofu, roasted vegetables, and more!
Kels says
Thank you so much for this recipe! I’m allergic to fenugreek and I can’t buy any pre-made Indian spice mixes.
I can’t wait to use this!
We’re so glad this recipe is helpful for you, Kels! We’re excited for you to try it! xo
Robin says
Absolutely delicious over tofu. I sprinkle a few Tbsp. over two blocks of cubed tofu and marinate it all in 4T of broth and 4T of Bragg’s Amino. (Marinate at least 30 min but longer is better!) Then I air fry at 375 degrees for a few minutes until it’s a touch brown on the edges but still moist. I keep this in the fridge and throw some cubes on a salad, over rice, etc., throughout the week. YUM! Thank you for the delicious recipe.
Sounds incredible! Thank you so much for sharing, Robin! xo
Taylor says
Will the taste be drastically different if I use regular or smoked paprkia over sweet paprkia? I don’t have any sweet paprika at home.
Hi Taylor, Smoked paprika will give it a different flavor. Not necessarily bad, but we think it will taste like more of a smoky chili seasoning with a little more nuance. Hope that helps!
MF says
We often use purchased tandoori spices on roasted potatoes but my son is allergic to alliums so we always had to make his plain on the side. It was lovely to be able to make a mix for everyone to enjoy. We left out the garlic and added nutritional yeast to replace the bulk in his and it’s delicious both ways.
Aw, love that your son gets to enjoy the tandoori potatoes too =) Thank you for sharing!