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Balti Masala Spice Mix

Course Seasoning
Cuisine American
Keyword balti masala, curry spice blend, homemade curry mix, whole spice mix
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 tablespoons
A whole-spice curry blend of coriander, cumin, cassia, fennel and fenugreek, shaken together in a bag. Use it for curries or as a rub.

Ingredients

  • 4 tablespoons coriander seeds
  • 2 tablespoons white cumin seeds
  • 2 pieces cassia bark 2-inch each
  • 1 teaspoon fennel seeds
  • 2 teaspoons black mustard seeds
  • 4 whole cloves
  • 1/2 teaspoon wild onion seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon dry fenugreek leaves
  • 10 dry curry leaves
  • 1 teaspoon green cardamom seeds
  • 1/2 teaspoon lovage seeds

Directions

  • Put all the ingredients in a zip-top bag.
  • Close it and shake well to mix.
  • Pour into a clean spice jar or small bottle and close tightly.
  • Keep in a cool, dry place; for best quality, use within 6 months.

Notes

Season curries, stir into sautéed onions and tomatoes for a sauce base, or crush slightly and rub onto meat or vegetables. Start with 1 to 2 tablespoons per pound of meat, or per 4 to 6 servings of sauce; adjust to taste. Keep airtight away from light, heat, and steam; make a fresh batch if the aroma fades.

Nutrition

Serving: 7g | Calories: 23kcal | Carbohydrates: 3.6g | Protein: 1g | Fat: 1.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 4.5mg | Potassium: 81mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 22IU | Vitamin C: 0.9mg | Calcium: 48mg | Iron: 1.9mg

Nutrition is an estimate per serving from USDA FoodData Central, for 8 tablespoons; cassia bark counted as cinnamon, black mustard seeds counted as ground mustard seed, lovage seeds counted as celery seed. Brands and portions vary, so use it only as an approximation.