3 tablespoons coriander seeds
3 tablespoons cumin seeds
1 tablespoon black mustard seeds
2 inch piece of cinnamon stick
3 dried bayleaves
5 tablespoons dried garlic flakes
1 small piece of mace
2 tablespoons onion powder
1 tablespoon ginger powder
1 tablespoon anchoor (mango) powder

-Place the coriander seeds, cumin seeds, mustard seeds and cinnamon stick in a dry frying pan and place over medium heat.
-Move the spices around in the pan so that they roast evenly.
-When the seeds begin to lightly smoke, add the garlic flakes and mace and continue cooking for about 30 more seconds.
-Remove the spices to a bowl and pour in the remaining ingredients. Note that if you have trouble finding mango powder, you could use citric acid ---powder or just add a bit of lemon juice to whatever you are cooking with the tandoori masala.
-Grind the spice mixture in a coffee or spice grinder and store in an air-tight container in a cool dark location.

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