About three months i think.

heres a really good balti paste recipe.
5 -6 tb Coriander seed
2 -3 tb Cumin seed
2 3" pieces of cassia bark
2 -3 Habaneros or whatever you
2 ts Mustard seed
2 ts Fennel seed
3 ts Cardamom seed
1 ts Fenugreek(methi) seed
1 ts Lovage seed
1 ts Onion seed
1 tb Fenugreek (methi) leaves;
6 Bay leaves
25 Curry leaves; or more
Additional
2 tb Ground turmeric
1 tb Ginger powder
1 tb Chilli powder
1 pn Asafoetida
Roast the spices and allow to cool, grind to a powder, then add additional ingredients. Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix the spice into the vinegar, adding water if needed to make a creamy paste. Let this stand for a while, 1/2 hour is best. Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil, care is needed here as it will splatter very easily. Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, dont forget to keep stiring. Bottle the paste, (sterile jars essential) and cap with hot oil.
Now although this recipe uses vinegar, i personally leave it out, working on the principle that ill have used it all in a week anyway and it  stays fine in the fridge until then.
Its even better if you fry the spices with mustard oil and caremalised onions.

I wouldnt hold out too much hope for the pastes, i made my usualu balti tonight and added a tblsp pataks balti paste, just to see what it would be like, tbh i personally thought it ruined what would otherwise have been a fine balti.
Its got vineger in it as a preservative, and even though i was pretty sure that adding vinegar to a recipe that otherwise wouldnt have it, would make it bitter/tart i tried anyway. And guess what? it made it bitter/tart.
Add onto that the fact that its naff, you wont be surprised with the end result.
Cmon everyone, i mean for bloody years now weve been trying to make a DECENT curry out of real ingredients because weve already tried the shop bought pastes and got p'd off with them. I have a recipe somewhere for balti masala paste, ill sort it out and put it on here tomorrow, trust me its a thousand times better than pataks shite.

If you go to diparajas youtube site you'll see he has updated the curry gravy recipe with measurements as of yesterday.

I thought you might find this site usefull for naans, also for most indian foods and cookery tips.
For techniques on cooking naan click on the Naan Baking link on the left side of the page.
Recipes on the right.
http://www.indiacurry.com/bread/index.htm

I take it when you say" all you have to do is get someone else to do the same" your actually wanting us to be the someone else?
Its just a cash for referalls, scam or one of these fill in a thousand surveys scams.

The thing that really puts me off about using any pastes is the vinegar content in them, they always end up tasting tart.

I just had a look at Duipuraja's tikka balti video and he uses pasco balti paste in that, ive had a look online for it and cant find it on any online shops in the uk so will have to keep looking, ive even commented on his site in case he knows of an alternative or his own pste recipe.
Another thing, on the end of his balti vid he adds a comment about peoples comments about him not heating his oil before adding spices, he says the only time he adds spices to cold oil is when he makes a lightly spiced dish such as a korma. Worth watching his Balti tikka video.

Erk @ sprout bhajis! what a waste of nice spices, honestly those things are the spawn of satan, and they taste like earwax, go on try it you'll see!.

It must be  a woman thing. ive been trying for weeks to get the misus to let me tandoori a leg of lamb for sunday dinner but she just wont budge
Ive seen brussel sprouts curried before, usually on the xmas cookery programs, you know, what to do with left overs, but ill keep away from those horrible things meself.