Tandoori
Masalo
Crafted from a rich blend of 11 spices, inspired by traditional Peshawari recipes—made without onion or garlic powder. Introducing our own distinctive take: Tandoori Masalo.
For many years, the Khao kitchen has been creating dishes using our very own Tandoori Masalo blend, a recipe we first tried out when a client requested dishes without the use of onion and garlic. As most store-bought spices do not have this exception, chef Punam created her own, enhancing the flavours further by experimenting with the balance of spices. This very same blend has been used to marinate the Khao house Paneer, Mogo or cassava, Watermelon and more.
How to Use
Our Tandoori Masalo can be used the same way you would use any tandoori masala spice blend, perfect for a range of dishes, the following are simply some ideas and inspiration.
As a Marinade
Use our Tandoori Masalo to marinate a variety of vegetables or protein. Start with a fat of your choice, we recommend a blend of oil with a spoonful of ghee.
As our recipe does not have any garlic or onion powder, we recommend adding the fresh versions of these. For a serving of 4 people, use 2 heaped tablespoons. Do taste the masalo before adding chilli, but we usually also add freshly ground green chillies. Once mixed well, leave over night, for at least 24 hours before cooking.
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As a Rub
If you don't have 24-hours to wait, and want to rustle something up quickly, you can use the Tandoori Masalo as a spice rub.
Mix 1 tbsp to 2 tbsp with oil of your choice, together with salt and a squeeze of lemon juice. We used cauliflower, which we sliced into florets and used a brush to rub the spice-oil mixture all over. Simply grill and enjoy!