Eosinophilic Esophagitis Friendly Tandoori Masala
Total time15 min
Prep time10 min
Cook time5 min
4.6(4)
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Learn more →Ingredients
8 servings
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp cardamom pods
- ½ tsp whole cloves
- 2 tbsp smoked paprika
- 1 tbsp ground turmeric
- 2 tsp kashmiri chili powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp dried fenugreek leaves (kasuri methi) (optional)
Instructions
- 1
Add the cumin seeds, coriander seeds, black peppercorns, cardamom pods, and cloves to a small dry skillet over medium-low heat. Toast, stirring constantly, until the seeds are fragrant and the cumin turns a shade darker, about 2–3 minutes. Watch closely, as the spices can scorch quickly.
- 2
Transfer the toasted spices to a spice grinder or mortar and pestle and let them cool for 2 minutes. Grind to a fine, even powder.
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