This is one of my all-time favourite spice blends. I love adding it to the curds when I'm making paneer. It complements dairy particularly well and I also quite like it with legumes.

Balti Masala

From 660 Curries by Raghavan Iyer

Ingredients

• 2 tsp. fennel seeds
• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1/2 tsp. whole cloves
• 1/2 tsp. black cardamom seeds
• 1/2 tsp. nigella seeds
• 3 bay leaves
• 2 (3") cinnamon sticks
• 2 tsp. cayenne
• 1/2 tsp. ground nutmeg

Directions

1. Preheat a skillet over medium-high heat.
2. Add fennel, coriander, cumin, mustard, cloves, cardamom seeds, nigella, bay leaves, and cinnamon sticks and toast, shaking frequently until spices are toasted and fragrant (1-2 minutes).
3. Immediately transfer to plate to cool.
4. Once cool, transfer to spice grinder and finely grind.
5. Stir in cayenne and ground nutmeg.