Tandoori Masala Powder

Place a heavy-bottomed pan on low to medium flame.

Add coriander seeds, methrae, cloves, black cardamom, mace, nutmeg, dry red chilli, cinnamon, kasuri methi leaves, black cardamom and cumin seeds.

Dry roast for 5-8 minutes till they change its colour and a nice aromatic flavour arises.

Keep stirring constantly to avoid the burning of spices.

Turn off the flame.

Add kashmiri red chilli powder, garlic powder, ginger powder and garam masala powder. Mix nicely.

Immediately transfer the roasted spices on a plate and let it cool.

Transfer the spices to a mixer and grind it to a powder and transfer in a bowl.

Sieve the masala through a strainer. The coarse masala left in the sieve can be blended again until whole masala turns into fine powder.

Add salt and orange color and mix nicely.

Store in an airtight container preferably a glass bottle.