Prep 3 mins
Cook 2 mins
Entered for safekeeping from curryfocus.co.uk. This is a little different from other tandoori mixes on food.com by the use of dried mint. If you don't find dried mint in the herb/spice section, check the tea section of the supermarket. I think the mint is a substitution for dried fenugreek leaves, which can be found at an Indian market.
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon paprika (or Kashmiri Mirch)
- 1 1⁄2 teaspoons ground cumin
- 3⁄4 teaspoon fresh ginger, minced
- 3⁄4 teaspoon dried mint, finely chopped
- 1⁄2 teaspoon cayenne pepper
- Mix all ingredients except the water in a non-reactive bowl. Add just enough water to produce a slightly runny paste which should drip slowly off a spoon like treacle.
- To use the paste, add the paste to the recipe oil (or ghee) and stir continuously until the paste color darkens and the oil separates and floats to the surface of the mixture. Let the paste cool a little before adding to the chosen recipe.