100 grams cumin seeds
35 grams coriander seeds
20 grams cloves
5 cinnamon sticks (2 inches each)
20 grams ginger powder
20 grams garlic powder
20 grams red chili powder
20 grams turmeric
20 grams mace
20 grams salt
Optional: 1 teaspoon orange food coloring

Toast the cumin, coriander seeds, cloves, and cinnamon sticks in a pan over low heat until they begin to release their aroma. Remove the spices from heat and allow them to cool. Grind the ingredients in a coffee grinder to make a smooth powder. Store the mixture in an airtight container for up to 6 to 8 weeks. If you do not want to use food coloring, substitute it with 20 grams of Kashmiri red chilis. They provide a terrific color without as much heat as other varieties of dry red chilis. If you are using Kashmiri red chilis, omit the chili powder from the recipe. Before you use the chilies, lightly toast them in a hot pan until they are aromatic, then grind them into a fine powder in a clean, dry coffee grinder.

RECIPE COURTESY: https://www.thespruceeats.com/tandoori-masala-spice-mix-195759