Balti Paste Recipe

• 5 x -(up to)
• 6 Tbsp. Coriander seed
• 2 x -(up to)
• 3 Tbsp. Cumin seed
• 2 x 3" pcs of cassia bark (can substitute cinnamon but cassia is superior)
• 2 x -(up to)
• 3 x Habaneros or possibly whatever you like!!!!
• 2 tsp Mustard seed
• 2 tsp Fennel seed
• 3 tsp Cardamom seed
• 1 tsp Fenugreek(methi) seed
• 1 tsp Lovage seed
• 1 tsp Onion seed
• 7 x -(up to)
• 1 Tbsp. Fenugreek (methi) leaves, dry
• 6 x Bay leaves
• 25 x Curry leaves, or possibly more
• 2 Tbsp. Grnd turmeric
• 1 Tbsp. Ginger pwdr
• 1 Tbsp. Chilli pwdr
• 1 pch Asafoetida

1. Roast the spices and allow to cold, grind to a pwdr, then add in additional ingredients.
2. Mix spices and place in a bowl, add in 6-8 fl ounce (175-250 ml) of vinegar.
3. Mix the spice into the vinegar, adding water if needed to make a creamy paste.
4. Let this stand for a while, 1/2 hour is best.
5. Meanwhile heat 6-8 fl ounce (175-250 ml) vegetable oil.
6. Add in paste to the oil, care is needed here as it will splatter very easily.
7. Stir the paste for about 5 mins, don't let it stick.
8. Remove from heat and stand for 5-10 mins, if the oil rises to the top the spices are cooked, if not add in more oil and cook again for a while, do not forget to keep stiring.
9. Bottle the paste, (sterile jars essential) and cap with warm oil.
10. This is well worth the trouble to make and will store for a long time.
11. It never lasts long in my house though= !!
12. !

cumin, cassia bark, onion, bay leaves, curry, turmeric, ginger pwdr, chilli pwdr

Taken from cookeatshare.com/recipes/balti-paste-76453 (may not work)