Recipe for Balti Masala Mix


1 3/4 oz coriander seeds
1 oz white cummin seeds
1/2 oz cassia bark; pieces
1/3 oz fennel seeds
1/3 oz black mustard seeds
1/3 oz green cardamon seeds
1/8 oz fenugreek seeds
1/8 oz lovage seeds (celery ok)
1/8 oz wild onion seeds (kalonji)
1/8 oz cloves; whole
1/16 oz dry fenugreek leaves
1/16 oz dry bay leaves
1/16 oz dry curry leaves
3/4 oz turmeric
3/4 oz garlic powder
1/3 oz ginger powder
1/3 oz 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.

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