BALTI GARAM MASALA
60g coriander seeds,
40g cumin seeds,
25g aniseed,
25g cinnamon bark,
25g green cardamom,
5g cloves,
g dried mint leaves,
2g bay leaves,
2g rose petals (optional),
1/2g saffron.`
Serves: 200g
Source: Balti Curry Cookbook
METHOD
Lightly roast everything.
Grind finely when cool.
Mix and store.