Balti Garam Masala is a traditional Indian recipe for a classic version of the aromatic Garam Masala spice blend typically used to flavour balti dishes. The full recipe is presented here and I hope you enjoy this classic Indian version of: Balti Garam Masala.
Lightly roast all the spices (except the rose petals, mint leaves, bay leaves and saffron) in a low oven (do not let the spices burn). They should only give off a light steam and when they give off an aroma, remove from the heat, cool, mix-in the remaining ingredients and grind in batches.
After grinding, mix thoroughly, and store in an airtight jar. Garam masala will last almost indefinitely, but it is always better to make small fresh batches every few months to get the best flavours.
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