TANDOORI MASALA DRY RUB

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Tandoori Masala Dry Rub image

Entered for safekeeping from Riascollection.blogspot.com. Fenugreek leaves have a bitter taste like a cross between fennel and mint or lemon. Indian red chilli powder is more similar to ground cayenne pepper than U.S. chili powder. If using a coffee grinder, use one dedicated to spices rather than coffee. Leftovers should be stored tightly sealed in the freezer for up to 6 months, or on the shelf for 4-6 weeks.

Provided by KateL

Categories     Indian

Time 3m

Yield 7 1/2 tablespoons

Number Of Ingredients 7

2 tablespoons garam masala
2 tablespoons ground cumin
1 tablespoon coriander powder
4 teaspoons paprika (or Kashmiri Mirch)
2 teaspoons kasuri methi or 2 teaspoons dried fenugreek leaves, crushed
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (or Indian chilli powder)

Steps:

  • Combine all ingredients using a whisk/spoon/coffee grinder. Store it in an airtight container.

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