 Balti Masala
It's worth going to the trouble of making this beautifully aromatic masala. Some of
the ingredients are more unusual, but are essential to the flavour. It gets better if you
keep it for a few weeks before use.
| Whole Spices |
| 50g |
Coriander Seeds (Dhania) |
| 30g |
White Cumin Seeds (Jeera) |
| 15g |
Cassia Bark |
| 10g |
Black Mustard Seeds |
| 10g |
Fennel Seeds (Green Saufn) |
| 8g |
Green Cardamom Seeds |
| 4g |
Fenugreek (Methi) Seeds |
| 4g |
Lovage Seeds |
| 3g |
Wild Onion Seeds |
| 3g |
Cloves |
| 2g |
Dried Fenugreek (Methi) Leaves |
| 2g |
Bay Leaves |
| 2g |
Dry Curry Leaves |
| Ground Spices |
| 20g |
Turmeric |
| 20g |
Garlic Powder |
| 10g |
Ginger Powder |
| 8g |
Chilli Powder |
|
 |
Roast the whole spices in a cool oven; stop before they go brown. Grind the roasted
spices- I use an old coffee grinder which I keep for just this job. Mix with the ground
spices. Store for at least 1 month and not more than 6 months. You can use the masala in
this form for cooking, or alternatively use it to make a masala
paste, a sort of instant curry paste.
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