2 tbsp coriander seeds (sabut dhania)
2 tbsp cumin seeds (jeera)
1 tbsp fenugreek seeds (methi dana)
1 tbsp peppercorns (sabut kali mirch)
1tbsp cloves (laung)
8 black cardamoms, seeds only (moti elaichi),
2 tsp paprika or degi mirch 1 tbsp fenugreek leaves (kasuri methi),
1 tbsp ground cinnamon (dalchini)
½ tbsp dried ginger powder (sonth),
½ tsp red chilli powder
Heat a non-stick skillet; scatter the coriander, cumin and fenugreek seeds on it along with the peppercorns, cloves and black cardamom seeds; dry-roast on moderate heat for about 1 minute or until fragrant; remove from the stove; cool.
Transfer to a spice grinder and grind to make a fine powder; stir in the remaining ingredients. Store the tandoori masala in an airtight jar.