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4
Medium
By Asimakis Chaniotis and David Moore
Published 2021
Dry roast the cumin, coriander, cloves and cinnamon sticks in a frying pan over a low heat until aroma is released. Remove from heat and leave to cool. Grind to a smooth powder and stir in the rest of the spices. Add water and olive oil to make a tandori masala paste. This can be stored in an airtight container for 6-8 weeks.
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