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Green Balti Masala Paste

Green Balti Masala Paste

Green Balti masala paste combines Indian spices with fresh herbs, creating a vibrant paste used in British-Indian curries. Unlike Thai green pastes, this one includes fenugreek (for nutrition and earthiness), fresh mint (for cooling contrast), and turmeric (for color and warmth). It's preserved with vinegar like Balti masala paste, allowing batch preparation and long refrigerated storage. The color is striking and the flavor is complex, earthy from spices, bright from fresh herbs.

Curry Paste 20 minutes Serves450-500
Madrasi Masala Paste

Madrasi Masala Paste

Madrasi masala paste represents the very hot end of British-Indian curry pastes. It's made by toasting and grinding dry spices (mimicking the South Indian cooking technique) then combining them with fried aromatics. The vinegar and oil preservation technique allows batch preparation. The color is deep reddish-brown from the dried chillies, and the aroma is unmistakably fiery. This paste requires careful heat management during cooking and creates genuine sweat-inducing curries.

Curry Paste 17 minutes Serves450
Tandoori Masala Paste

Tandoori Masala Paste

Tandoori masala paste is unique: it's designed to be diluted with yogurt to create a marinade for the tandoor clay oven or modern broiler. The spices are warm and earthy (coriander, cumin, turmeric, paprika) with just enough chilli for gentle heat. The color is spectacular, bright orange-red from paprika and turmeric, making the resulting marinated meat unmistakable. This paste is more aromatic than fiery, with cardamom and clove adding sophistication. Unlike Madras or Balti pastes, this one includes a balance of turmeric and paprika in the aromatics themselves.

Curry Paste 17 minutes Serves400-450