Balti Masala Paste
Yield
8 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Balti Masala Spice Mix | |
| 1 | x |
vinegar
spiced or plain |
*
|
| 1 | x |
vegetable oil
sunflower or peanut |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Balti Masala Spice Mix | |
| 1 | x |
vinegar
spiced or plain |
*
|
| 1 | x |
vegetable oil
sunflower or peanut |
*
|
Directions
A paste which, like Balti sauce, appears repeatedly in Balti recipes.
Place the ground spices in a bowl.
Add vinegar, and water sufficient to make a paste.
Let stand 10 to 15 minutes.
Heat the oil in a wok.
Add the paste. Stir-fry until the water content is cooked out (about 3 to 5 minutes) and the paste thickens and begins to bubble with the same kind of boiling noise that oatmeal makes. Remove from heat. Bottle while hot in boiled jars. When in the bottle, add heated oil to top off, seal, and store.
