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

Ground Spices

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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