Tandoori Masala Dry Rub

Name: Tandoori Masala Dry Rub
Prep time: 3 min
Total time: 3 min
Yield: 7 1/2 tablespoons
Ingredients: 2 tablespoons garam masala; 2 tablespoons ground cumin; 1 tablespoon coriander powder; 4 teaspoons paprika (or Kashmiri Mirch); 2 teaspoons kasuri methi or 2 teaspoons dried fenugreek leaves, crushed; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper (or Indian chilli powder)

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Recipe by KateL

Entered for safekeeping from Riascollection.blogspot.com. Fenugreek leaves have a bitter taste like a cross between fennel and mint or lemon. Indian red chilli powder is more similar to ground cayenne pepper than U.S. chili powder. If using a coffee grinder, use one dedicated to spices rather than coffee. Leftovers should be stored tightly sealed in the freezer for up to 6 months, or on the shelf for 4-6 weeks.

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READY IN: 3mins

YIELD: 7 1/2 tablespoons

UNITS: US