Balti Spice

• 4 tbsp (60 ml) coriander seeds
• 2 tbsp (30 ml) white cumin seeds
• 2 pieces cassia bark, (2 inch)
• 1 tsp (5 ml) fennel seeds
• 2 tsp (10 ml) black mustard seeds
• 4 cloves
• 1/2 tsp (2 ml) wild onion seeds
• 1/2 tsp (2 ml) fenugreek seeds
• 1 tsp (5 ml) dry fenugreek leaves
• 10 dry curry leaves
• 1 tsp (5 ml) Green cardamom seeds
• 1/2 tsp (2 ml) lovage seeds
• 1 recipe Balti Spice
• 6 oz (168 grm). vinegar, spiced or plain
• 6 oz (168 grm). vegetable oil or peanut oil

1. Roast, cool and grind the whole spices.
2. Mix with the ground ones, and store tightly covered (a recycled spice bottle is ideal).
3. Place the ground spices in a bowl.
4. Add vinegar, and water sufficient to make a paste.
5. Let stand 10 to 15 minutes.
6. Heat the oil in a wok.
7. Add the paste.
8. Stir-fry until the water content is cooked out (about 3-5 minutes) and the paste thickens and begins to bubble with the same kind of boiling noise that oatmeal makes.
9. Remove from heat.
10. Bottle while hot in boiled jars.
11. When in the bottle, add heated oil to top off, seal, and store.

coriander seeds, white cumin seeds, cassia bark, fennel seeds, black mustard seeds, cloves, onion seeds, fenugreek seeds, fenugreek leaves, curry, cardamom seeds, lovage seeds, balti spice, vinegar, vegetable oil

Taken from online-cookbook.com/goto/cook/rpage/001772 (may not work)