Balti masala paste

Yield: 675 servings

Measure Ingredient
1 Recipe Balti masala Mix
¾ cup Vinegar; eny type
¾ cup Vegetable oil

Place the ground masala spices in a bowl. Add the vinegar and enough water to make a creamy paste. Leave to stand for at least 10 minutes.


Heat the oil in a karahi or wok. Add the paste to the oil. It will splatter a bit so be careful.

Stir fry the paste continually to prevent it sticking until the water content is cooked out (it should take about 5 minutes). As the liquid is reduced, the paste will begin to make a regular bubbling noise (hard to describe, but it goes chup-chup-chup-chup) if you don't stir, and it will splatter. this is your audible cue that it is ready.

you can tell if the spices are cooked by taking the karahi off the stove. Leave it to stand for 3-4 mins. If the oil "floats" to the top, the spices are cooked. If not, add a little more oil and carry on cooking and stirring. ++

Bottle the paste in sterilised jars. Then heat up a little more oil and 'cap' off the paste by pouring in enough oil to cover. Seal the jars and store.

NB ** When I tried this recipe I used volumes instead of weights, and found that I had FAR too much liquid and oil. Beware of the quantities therefore, and be prepared to add your liquids in two or three batches just in case. IMH ++ I found it very hard to judge the stage of doneness and nearlyv burned the paste. This wasn't helped by the fact that I had far too much oil for the spices. IMH

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

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