• Kris

Balti curry spice blend


A blend of fragrant, flavorful spices you can use to make the British classic ‘Balti curry’. Keeps for 6-8 months.



Hey, who’s knocking on my door? Oh, it’s ‘Mother’s Day’! Have you shopped for mom yet? And those of you, who like me, live at a distant more than a coupla miles from your mothers, have you shipped? Talking about gifts for mom, you know, I never send her flowers. Not my style. No spa treatment either. Not her style. Gift cards? Um....too impersonal! So, as a Mother’s Day gift for my mamma I wanted to do something that is meaningful to her and has a personal touch. Something homemade. That’s why, I made this spice blend this year. The ‘Balti curry’ spice blend.


Balti curry is a curry dish invented by the Brits when they ruled India. It’s very fragrant and flavorful, cooked with an array of Indian spices. Today, we make a blend of all the spices and jar it. Next day, I’ll give you the curry recipe using this blend.

This blend needs quite some number of spices alright! But make a single trip to an Indian grocery and you’ll be perfectly fine. Kept in an air-tight jar, this blend stays good for 6-8 months. So, whenever a curry desire comes, or an occasion arises when you want to impress someone with your culinary abilities, just reach for the jar and voila! The magic spell of spices is cast!


You believe in magic, right? No? Well, give this recipe a try and I bet you will!



About the dish :

Course – Condiment

Servings – 1 cup

Difficulty level – Easy

Recipe type – Vegan, gluten free, oil free

Does it keep – 6-8 months in an air-tight jar



What you need :


To be toasted

3 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon black peppercorn

1 tablespoon onion seeds or nigella seeds

1 tablespoon fennel seeds

1 tablespoon mustard seeds

1 teaspoon fenugreek seeds

3 red chilies (optional)

3 black cardamoms

10 green cardamoms

10 cloves

1 x 2 inch piece of cinnamon stick


To be added later

1 teaspoon dry fenugreek leaves

1 tablespoon dry mint leaves

15-20 dry curry leaves

1 teaspoon turmeric

2 tablespoons garlic powder

1 tablespoon brown sugar or coconut sugar



What you do :


1. In a dry skillet take all the spices to be toasted, from coriander seeds through cinnamon stick. Put it on medium heat. Toast for 30-60 seconds, stirring occasionally. Let cool to room temperature.



2. When cooled, add the spices to a coffee grinder and add fenugreek leaves, mint leaves and curry leaves.



3. Grind into a powder, not too coarse, not too fine.



4. Add garlic powder, turmeric and brown sugar to it. Mix well.


5. Put into an air-tight container and keep in a cool dry place.

This blend takes only a few minutes to make. Just pour into a jar, tie a nice ribbon bow around the neck and the adorable homemade gift is ready! It can be used to make a curry. It can be used as a dry rub too. I admit that the ingredient list is a bit fancy. But your mamma, and mine, deserve that much effort for sure!


Salute to all moms. Happy Mother’s Day!


Light, peace and avocados; from my heart to yours!




Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.


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