A revue

I really don't like this stuff, I find it much to hard to control its pungent taste.

All your curries will taste the same or have this Bassar background flavour.

Bassar is a Pakistani (All in one) curry powder, unmistakable background flavour if you use Pakistani run BIR's.
Especially all you can eat buffet's, just my experience and opinion.

Bengali BIR's (The Majority) do not use it and most have probably never even heard of it.

I may try this in a Traditional Curry with plenty of water, which is what its designed for,
but more than likely it will stay at the back of my spice cupboard.

cheers Chewy

I love the flavour of Bassar masala!
It is a Pakistani curry powder and a Lot hotter than madras curry powder and probably more authentic than its British invented counterpart. 
I'm still on the lookout for the Mild version to try in my mixed powder.  (the original being too hot for a lot of people)

Quote from: DalPuri on April 12, 2012, 07:45 PM
If anyone is living in the midlands, then you're a lucky person.
Looks like they deliver to a 30 odd mile radius around Worcester.
The prices in this place are great!
And a good range of products too.

It was the mild bassar powder which led me to them. The intention was to replace the madras powder with mild bassar in my mixed powder.

Unfortunately i'm just a bit too far for delivery. 

http://www.asianstoreuk.co.uk/shop/home.php

Quote from: chewytikka on September 12, 2012, 08:40 PM

I may try this in a Traditional Curry with plenty of water

cheers Chewy

I have some of this unopened bassar masalla, so you would not use base gravy with it then?

i use the bassar now and then. it's another thing i'd like to work on more.

it really is as chewtikka says. don't consider it as a mix powder or curry powder replacement. use it in selective mains

i have the "King of Spice" extra hot version - i can wet finger taste ok - you do get a slight heat on your tongue which you don't get with normal curry powder. i don't get lip burn. it's a madras heat for me.

i pretty much only use it (for a change) in place of mix powder in the kashmiri i make. for me i think it makes the dish. my boss disagrees.

i only use small amounts typ 1/2 tsp it's pretty strong on the taste.

i don't think you could make it - its quite a complex flavour.

quite amazing that i like it given i've not been brought up on Pakistani BIR and rightly or wrongly associate this type of curry with the ones i don't like.

Hello folks, first time posting here so bear with me.

I have no access to any basaar masala packets where I live, someone gave me the following recipe for a basic basaar mix:

500g chilli powder
125g haldi
125g dhaniya powder
125g curry powder
250g paprika powder
6 tablespoons mustard oil
2 tablespoons whole black seeds

I'm a beginner in terms of cooking, my question is, I'm going to try and make some qeeema aloo, how much of this basaar mix am I supposed to use in it? And should I use other spices along with this basaar mix or is this enough on its own?

Thanks.