Vegan Curry

Tandoori Masala Indian

Tandoori Masala Indian

Ingredients

• makes 1/3 cup
• 2 tablespoons coriander seeds
• 2 teaspoon cumin seeds
• 1/2 teaspoons fennel seeds
• 1 teaspoon to 1/2 tablespoon black peppercorns
• 1/2 tablespoon cloves
• 2 black carda(optional)
• 1 green cardamom
• 1 (2-inch) cinnamon stick or 1 teaspoon ground cinnamon
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric
• 1 tablespoon (or more) mild paprika or Kashmiri chile powder (for the red color)
• 1/4 teaspoon Indian black salt
• 1 teaspoon garlic powder (optional)
• 1 teaspoon ginger powder (optional)

Method

1. Combine all the ingredients in a spice grinder and grind well
2. Transfer to an airtight container and store for up to 3 months
3. Variation: add 1/2 teaspoon carom seeds or celery seeds
4. Sambhar Powder
5. Makes 1/3 cup
6. Sambhar powder or spice blend is essential for making Sambhar and other southern Indian soups and stews
7. It is markedly different from garam masala
8. This spice blend has split peas ground into it
9. The spice blend is usually paired with sour notes like tamarind in the dals or curries
10. Heat a small skillet over medium heat
11. When the skillet is hot, add the split pea and lentils and roast, stirring frequently, until they become golden, 3 to 4 minutes.
12. Add the coriander, mustard, and cumin seeds and roast until coriander seeds change color, 2 to 3 minutes
13. Add the curry leaves and fenugreek seeds and roast until the curry leaves dry out, 1 minute
14. Mix in the red pepper flakes and asafetida, then remove from the heat
15. Cool completely
16. Grind the mixture, then transfer to an airtight container and store for up to 6 months