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.

Remove the lid for the final ten minutes to allow gravy to reduce slightly before serving with saffron rice. 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.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: 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.

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. 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. It is a fairly ‘Hot’ & complete blend, that requires nothing else- though salt can be added to personal tastes. Balti cooking was developed in Birmingham. It was hugely popular in the 80s but still very popular today. 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.

When I got married that is when I came across bassar, it was widely used by the in-laws. It makes life so much easier using this ready made spice mix! My mother in law makes her own, I have bought many different brands over the years and my favourite is the one pictured.