Balti masala

Balti masala

By
From
Spice Kitchen
Makes
5 tablespoons
Photographer
Jana Liebenstein

This spice mix gets its name from the cast-iron bucket, known as a balti, that was originally used to cook balti-style dishes. The karahi (a small Indian wok) has now replaced the bucket! Add to meat, seafood or vegetable dishes while stir-frying over a high heat for the distinctive bold taste of balti cooking.

Ingredients

Quantity Ingredient
1 teaspoon chilli
2 tablespoons coriander seeds
1 teaspoon black peppercorns
2.5cm cinnamon stick
1/2 teaspoon cloves
1/2 teaspoon green cardamom pods
1 teaspoon dried fenugreek leaves

Method

  1. Put all the spices in an electric grinder or use a mortar and pestle and process until coarsely crushed or ground. Use as directed in the recipe, or store in an airtight container in the cupboard for up to 1 month.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again