Balti Masala Spice Mix

Once you smell this spice mix toasting in a dry pan, you’ll never go back to the pre-ground stuff from the supermarket.

Coriander seeds, white cumin, cassia bark, fennel, black mustard seeds, cloves, fenugreek, cardamom, and curry leaves all get roasted until they pop and release their oils.

Grind them together, stir in the dried leaf spices, and you’ve got a warm, complex blend that forms the backbone of authentic Balti cooking.

Use it as a dry rub, sprinkle it into curries, or mix it with vinegar and oil to make Balti masala paste.

Kitchen Tips

• Roast the whole spices in a dry pan over medium heat, shaking constantly. You want toasty and fragrant, not scorched and bitter. Two to three minutes is usually enough.
• Let everything cool completely before grinding. Warm spices release oils that gum up your grinder and create a paste instead of a powder.
• Store in an airtight container, ideally a recycled spice jar. Whole spices keep for months, but once ground they start losing punch after about 6 weeks.
• Make a double batch. You’ll use this in so many Balti recipes that a single batch disappears fast.