Balti cooking was developed in Birmingham. It was hugely popular in the 80s but still very popular today. You can use this Bassar Curry Masala in the preparation of various curries. It is a complete mixture which only requires the addition of salt according to individual taste. I've lost count how many dreadful, tasteless supermarket curry powders I've bought over the years. It became my mission to source a curry powder (masala) that would give all of the restaurant flavour, without having to buy 20 ingredients to try and make a restaurant curry from scratch.

It is a fairly ‘Hot’ & complete blend, that requires nothing else- though salt can be added to personal tastes. water to the approximate consistency of semi-skimmed milk. The amount stated in the recipes is for the diluted version. Heat the base gravy up before making a curry with it to avoid impairing the cooking process. This Masala Curry blend is used extensively in Asian communities around the world, especially Pakistan and Kashmir. You could get away with simply frying up the minced meat of your choice and adding it cooked to the curry. Kashmiri Basaar Curry Powder uses a medium strength chilli and would be classed as producing a medium to slightly hot curry. Please follow the recipe below and let us know what you think:Here we have an alternative to the Misty Ricardo (mark I) base gravy. This one has a savoury feel to it, as it’s more refined and has a touch more of a ‘grown up’ flavour. It has a little less sweetness due to the omission of carrot and coconut, but adds two new vegetables to the pot: celery and white cabbage. Both of these add a pleasant piquancy and provide a nice contrast to the sweetness of onions.

I have recently bought some bassar mix from a lovely lady who makes it herself and that’s what I have been using lately and it is the best! I have no idea what exact spices goes in it but it tastes amazing! Al Noor have used traditional spices and herbs to produce an aromatic Bassar Curry Masala. This curry masala is widely used in Asian communities around the world, especially Kashmir and Pakistan. A true balti will be cooked in an authentic Balti bowl and be served hot of the fire in the same bowl.

Heat up the cumin, mustard seeds, cardamom and chilli powders on a low heat in a small dry kadai. Roast for a few minutes only. Keep stirring so the cumin does not burn. It is worth noting that expressed mustard oil which appears in many recipes for this masala is banned in the UK/EU and in the USA because of its high erucic acid content. If it says on the bottle, ‘for external use only’ then that should be explicitly followed because it is a massage oil and that would apply to any oil with that warning. In the USA, it is possible to use essential mustard oil which is a flavouring because of its GRAS status and thus is permitted for use in foods. In India, mustard oil is considered a key element of regional cuisine and is permitted for culinary use.

Unfortunately, many chefs don’t do this I believe me… you will notice the difference when they present your balti in an ornamental balti pan. It just isn’t the same. Making this recipe right…Although not essential, a keema balti should be cooked over high heat. For this reason, I like to cook mine on the barbecue but a good gas hob will be close enough.

Cassia bark (or cinnamon powder) is given the chance to play a minor supporting role – an extra that’s not especially noticeable except by its absence. NOTE: Don’t forget to remove the cassia bark before blending the base. Remove the lid for the final ten minutes to allow gravy to reduce slightly before serving with saffron rice. Simmer the curry gently for 30 minutes until reduced slightly. The curry will now be ready, Serve with rice and popodoms. For best results, you should cook your balti in an authentic stainless steel balti bowl. They are now being made in the UK again by The Birmingham Balti Bowl Company. A deliciously rich curry blend that can be used as a general curry, or used to make this rich Lamb Curry.Mix everything including the remaining powders in a pestle and mortar or spice grinder. The cloves and bay leaves need to be well pounded in.