Balti paste from scratch

Balti paste from scratch



  • 5 tblsp coriander seeds
  • 3 tblsp powdered cumin
  • 2 cinnamon sticks
  • 1 dried chilli or 2 fresh chilli (or if you must 1 tsp chilli powder)
  • 2 tspn mustard seed
  • 2 tspn fennel seed
  • 3 tspn cardamom seed
  • 1 tspn fenugreek seed
  • 6 bay leaves
  • 3 tblsp curry powder
  • 2 tblsp ground turmeric
  • 1 tblsp ginger powder


Place all ingredients into a frypan over high heat, stir and toast for approximately 1 minute. You will smell the aroma of the spices toasting, its yummy!

Transfer to your mortar and pestle and pound to release all fragrances – approximately three minutes.

Add 2 tablespoons olive oil and 1 teaspoon white vinegar

Pound for a further 3-5 minutes until it forms a paste.

Transfer to a clean jar with an airtight lid.


  • You may not have all these spices in your cupboard, but they may be used in many other forms of cooking and spice combinations.
  • This paste will last in the refrigerator for up to one year.
  • This paste can be used as a base for baby balti pies and lamb samosas
  • This recipe was created by Melissa Klemke for Kidspot, New Zealands best recipe finder.


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