Balti Paste Recipe
Servings: 1
Ingredients
- 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
Directions
- Roast the spices and allow to cold, grind to a pwdr, then add in additional ingredients.
- Mix spices and place in a bowl, add in 6-8 fl ounce (175-250 ml) of vinegar. Mix the spice into the vinegar, adding water if needed to make a creamy paste.
- Let this stand for a while, 1/2 hour is best.
- Meanwhile heat 6-8 fl ounce (175-250 ml) vegetable oil. Add in paste to the oil, care is needed here as it will splatter very easily. Stir the paste for about 5 mins, don't let it stick. 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.
- Bottle the paste, (sterile jars essential) and cap with warm oil. This is well worth the trouble to make and will store for a long time. It never lasts long in my house though= !!!
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 108g | |
| Calories 360 | |
| Calories from Fat 135 | 38% |
| Total Fat 16.11g | 20% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 138mg | 6% |
| Potassium 1560mg | 45% |
| Total Carbs 58.63g | 16% |
| Dietary Fiber 28.5g | 95% |
| Sugars 2.14g | 1% |
| Protein 15.75g | 25% |
