Homemade Balti Masala
A versatile toasted Balti spice blend that can be stored dry or mixed with oil and vinegar into a curry paste.
Ingredients
Dry Balti masala
- 4 tablespoons coriander seeds about 24g
- 3 tablespoons cumin seeds about 24g
- 1 tablespoon fennel seeds about 7g
- 2 teaspoons black mustard seeds about 6g
- 1 teaspoon fenugreek seeds about 4g
- 2 teaspoons black peppercorns about 5g
- Seeds from 2 black cardamom pods
- 6 cloves
- 1 x 7.5cm piece cassia bark broken up
- 15 dried curry leaves
- 2 Indian bay leaves torn
- 2 tablespoons dried fenugreek leaves
- 1 tablespoon dried mint
- 2 tablespoons ground turmeric about 16g
- 2 tablespoons garlic powder about 18g
- 1 tablespoon ground ginger about 7g
- 1 tablespoon Kashmiri chilli powder about 8g
- 2 teaspoons amchoor powder about 6g
- 1 teaspoon fine sea salt optional
One four-person paste portion
- 30 g dry Balti masala about 4 level tablespoons
- 2 tablespoons rapeseed oil or other neutral oil
- 1 tablespoon white wine vinegar or distilled malt vinegar
- 1 to 2 teaspoons water only if needed
Instructions
- Toast the coriander, cumin, fennel, mustard and fenugreek seeds in a dry heavy pan over low to medium-low heat for 2 minutes.
- Add the peppercorns, cardamom seeds, cloves and cassia. Toast for 1 to 2 minutes until aromatic but not smoking.
- Add the curry leaves and Indian bay for 30 seconds, then transfer everything immediately to a cool plate. Leave for 15 minutes.
- Add the dried fenugreek and mint, then grind the mixture finely in batches. Sieve and regrind any coarse pieces.
- Whisk in the turmeric, garlic powder, ginger, chilli powder, amchoor and optional salt. Transfer to a clean, dry airtight jar.
- For one paste portion, mix 30g dry masala with the oil and vinegar. Add water by the teaspoon only if needed to form a thick, spoonable paste.
Notes
Use one 30g paste portion for a curry serving four, adjusting for the strength of the sauce and other seasonings. Fry the paste after softening the aromatics and before adding the main liquid. For a 500g marinade, combine 20g masala with 250g thick yoghurt and 1 tablespoon lemon juice. Store the dry blend for up to three months for best flavour. Refrigerate wet paste and use within 48 hours.
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