Here is a recipe for Bassar (Basar) Curry powder or masala. The key difference is the pungency and flavour which makes it distinct from Garam Masala and Chaat Masala. The powder mix comes from Pakistan and Kashmir and is an exceptional curry mixture for flavouring a range of meats. The recipe itself is one we picked up from Indian friends many years ago.
*It is worth noting that expressed mustard oil which appears in many recipes for this masala is banned in the UK/EU and in the USA because of its high erucic acid content. If it says on the bottle, ‘for external use only’ then that should be explicitly followed because it is a massage oil and that would apply to any oil with that warning. In the USA, it is possible to use essential mustard oil which is a flavouring because of its GRAS status and thus is permitted for use in foods. In India, mustard oil is considered a key element of regional cuisine and is permitted for culinary use.
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Ingredients:
- 1tbsp chilli powder
- 1 tbsp coriander powder
- 1 tbsp turmeric powder
- 1 tbsp dried fenugreek leaves
- 3/4 tbsp cumin powder
- 4 bay leaves
- 1 tbsp mustard seeds
- 1/2 tbsp cardamom powder
- 1/2 tbsp cinnamon powder
- 2 tsp black pepper
- 4 cloves – milled
- 2 tsp fenugreek powder
- 1 tsp nutmeg powder
- 1 tsp Essential mustard oil* (flavouring) in the USA, 2 tsp of mustard oil if prepared in India.
Preparation:
- Heat up the cumin, mustard seeds, cardamom and chilli powders on a low heat in a small dry kadai. Roast for a few minutes only. Keep stirring so the cumin does not burn.
- Mix everything including the remaining powders in a pestle and mortar or spice grinder. The cloves and bay leaves need to be well pounded in.
- Grind until you have a very fine powder.
- Store in an airtight container in a cool, dark place and use as required.
- It lasts for about 2 months.
Amendment of article from 02/02/2022 to include information relating to the use of mustard oil in various countries based on a comment made about its legality. We are always grateful for such comments and this one helps us clarify a situation on ingredient use.
Where do you add the mustard oil?
Hi Ricky, many thanks for your comment. It prompted me to have a further look at the recipe and its formulation which I’ve modified as I think it creates a more authentic flavour. The mustard (seed) oil is added at the end of grinding and whilst it adds a particular note to the powder it also slightly thickens it and forms slightly larger particles. The key is adding just enough oil to make sure it doesn’t become a paste in this instance. If you want to keep the fine powder format don’t add the oil. Adding a couple of teaspoons worked with the amount of powder I had generated but I notice commercial recipes vary these amounts of oil addition depending on the total amount of powder they have used. Apologies for such a long-winded answer but I’m also interested to know how you got on with it.
Mustard oil in cooking is banned in us and uk because it contains erucic acid in large amounts. A fatty acid associated with myocardial lipidosis in rodents.The evidence prompted the us and uk to ban its use in food cooking
So kindly inform people! Be warned
Hi Nejat, That was useful to know regarding the banning of mustard oil in the UK/EU and USA because of erudite acid. Is there an alternative oil in your opinion for the function that is intended?
Hi Nejat, That was useful to know regarding the banning of mustard oil in the UK/EU and USA because of erucic acid. Is there an alternative oil in your opinion for the function that is intended?