Balti masala mix

Yield: 200 servings

Measure Ingredient
1¾ ounce Coriander seeds
1 ounce White cummin seeds
½ ounce Cassia bark; pieces
⅓ ounce Fennel seeds
⅓ ounce Black mustard seeds
⅓ ounce Green cardamon seeds
⅛ ounce Fenugreek seeds
¾ ounce Turmeric
¾ ounce Garlic powder
⅛ ounce Lovage seeds (celery ok)
⅛ ounce Wild onion seeds (kalonji)
⅛ ounce Cloves; whole
1/16 ounce Dry fenugreek leaves
1/16 ounce Dry bay leaves
1/16 ounce Dry curry leaves
⅓ ounce Ginger powder
⅓ ounce Ground chillies


To get the green cardamom seeds, you should procure green cardamom pods and remove the seeds by splitting open the pods - you should weigh the seeds only.

Place the whole spices in a pan in a pre-heated 160C/325F/Gas 3 oven and dry roast until they give off their aroma. (10 mins is usually sufficient). the spices should not blacken - a light brown at most should suffice. Allow to cool.

When cool, grind finely in a coffee grinder or spice mill and mix with the ready ground spices. Store in a tightly sealed container away from light in a cool place for up to six months and use as required.

Recipe from The Balti Curry Cookbook by Pat Chapman ISBN 0 7499 1342 8 Submitted By IAN HOARE On 05-06-95

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