How to Make a Balti Masala and Create Many Different Dishes Quickly and Easily
Great Curry Recipes recipe - Indian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons coriander seeds
- 3 tablespoons white cumin seeds
- 1 six inch cinnamon stick broken into pieces
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon black mustard seeds
- The seeds of six back cardamom pods
- 1 tablespoon fenugreek seeds
- 1 teaspoon onion seeds
- 10 cloves
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon dried mint leaves
- 30 dried curry leaves
- 7 bay leaves
- 1 teaspoon citric acid
- 2 tablespoons turmeric
- 2 tablespoon ground garlic powder
- 2 tablespoons ground ginger powder
- 1 tablespoon ground red chilli powder
- Vinegar and vegetable oil
Instructions
- 1
Place the seeds, cloves, cinnamon and peppercorns in a dry frying pan and dry fry over medium heat until warm to the touch and fragrant but not yet smoking.
- 2
Place these spices along with all the leaves in a spice grinder or pestle and mortar and grind to a fine powder.
- 3
Add the rest of the ground spices and mix well.
- 4
Store the powder in an air-tight container in a dark cupboard. for best results, use within three months
- 5
TO USE
- 6
to make a balti masala paste for use in balti curries
- 7
Mix one heaping tablespoon of balti masala powder with two tablespoons of vinegar and two tablespoons of vegetable oil to form a paste.
- 8
To be honest, I don't use measures when I do this at home. To cook a balti curry for four people, I take four heaping tablespoons of balti masala powered. Then I mix in a little vinegar and oil with the powder to make a paste.
- 9
Stir this into your curry at the end of cooking.