|4 tablespoons||Coriander seeds|
|2 tablespoons||White cumin seeds|
|2||2-inch pieces Cassia bark|
|1 teaspoon||Fennel seeds|
|2 teaspoons||Black mustard seeds|
|½ teaspoon||Wild onion seeds|
|½ teaspoon||Fenugreek seeds|
|1 teaspoon||Dry fenugreek leaves|
|10||Dry curry leaves|
|1 teaspoon||Green cardamom seeds|
|½ teaspoon||Lovage seeds|
This is the basic spice mix for making Balti masala paste. It can also be used dry, while cooking.
Roast, cool and grind the whole spices. Mix with the ground ones, and store tightly covered (a recycled spice bottle is ideal).
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