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You are here: Home / Spice mix and podis / Balti Garam Masala

Balti Garam Masala

2011-12-06 by Anjana Chaturvedi

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Balti Garam Masala- Aromatic spice mix

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Balti Garam Masala

A flavourful spice mix
Prep Time3 minutes mins
Cook Time5 minutes mins
Total Time8 minutes mins
Course: Spice mix
Cuisine: Indian Cuisine, Mughali cuisine
Keyword: balti masala, garam masala
Author: Anjana Chaturvedi

Ingredients

  • 2 tbsp Coriander Seeds / Sabut Dhaniya
  • 2 tbsp Cumin Seeds / Sabut Jeera
  • 2 tbsp Cloves / Lavang
  • 2 Bay Leaves / Tej Patta
  • 2 tbsp Black Cardamom / Badi Elaichi
  • 2 tbsp Green Cardamom / Hari Elaichi
  • 2 tbsp Peppercorns / Sabut Kali Mirch
  • 2 inch Cinnamon /daalchini

Instructions

  • Lightly roast all the spices on low heat,cool and grind in a mixer and store in a air tight jar

Filed Under: Spice mix and podis Tagged With: Spices and Masalas

« Goda masala ,Maharashtrian Kala Masala
How To Make Balti salt »

Comments

  1. meera says

    2016-03-23 at

    Anjali ji, I made this exactly as you have mentioned. The color of my masala is dark brown to black. How come the image in your recipe appears white color? Could I have made a mistake?

    • anjanaskc says

      2016-03-26 at

      Hi Meera
      may be you have roasted the spices little bit more hence it turn darker in colour ,but it will not effect the taste, so don’t worry and enjoy the masala.

  2. Anonymous says

    2014-01-07 at

    Thanks mam!!:)
    I have tried many of your recipes and they turn out perfect. I tried ur garam masala rec. and it was perfect, of course i did some modifications. Now i am going to try pav bhaji masala. i am a north indian too (from UP}so i guess my taste matches with urs.

  3. anjanaskc says

    2014-01-06 at

    @Anonymous-The Ingredients looks similar but the flavours and taste of Balti masala is different from Punjabi garam masala.Balti cuisine originates from the Northern part of Pakistan and have its own distinct flavours.

  4. Anonymous says

    2014-01-06 at

    what is the difference between punjabi garam masala and balti garam masala?

  5. Navaneetham Krishnan says

    2013-04-18 at

    I have been garam masala and now will stop because here I have the home made version, definitely a good version comapared to the store bought.

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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