Ah, yes. I forgot to mention that it takes more oil than the recipe says.  If it dries off or you scoop oil out I usually just add a bit more to the jar to ensure it remains covered.

I hope you enjoy the paste Robbo. I just made a new batch as well on Friday, which I think is my 4th jar.  The difficulty with cinnamon is that the recipe calls for 2 sticks.  This is problematic in that it gives no indication of actual quantity and also the uncertainty between true cinnamon and Indian cinnamon (ie Cassia). For this last batch I used 2 fairly small pieces (3 inch by half inch) of uncurled cassia bark.  I don't ever recall the paste causing heavy cinnamon taste and considering the amount of cassia in MDB's gravy it's pretty safe.

The other thing is to use Tej Pat bay leaf. 

I've already made a lamb curry using the paste and a fresh batch of Syeds base gravy and freshly roasted mixed powder. I love the stuff.

I used the last of mine in 2 delicious curries last night Robbo. 1 Chicken and 1 lamb curry.  Not exactly Balti but the flavour of the paste is great anyway.  I guess I'll be needing to make a new batch myself.

The lamb I pre-cooked (made it up as I was going along like a real Balti chef) but the chicken was done from raw.  The base gravy is something I just made up last week (pretty good though and I used Panch Phoran).  I cut a big bowl of chopped onion and green capsicum, some G&G and a selection of pastes.  Balti, Rik's Madras, a Mild Curry and some Rogan Josh mixed to match the meat and a bit of Methi.  I have to say it made 2 exceptional curry dishes with the lamb cooked and cooked and reduced repeatedly to a Bhuna consistency.

That's how I do it Robbo. I add a tablespoon or two once the onions (garlic & ginger if using) are done and loosen it with a little base gravy or stock to prevent catching.  After cooking it briefly to coat everything I then just go about adding other ingredients and the base gravy addition - reduction process.

You like a bit of Chilli so you could add some to the paste or just bump it up during the dish cooking. 

In the past I've used the paste to rescue disappointing curries.  I use a small non-stick pan with a bit of oil to briefly cook the paste, add a small amount of liquid and then incorporate this into the curry.  If it's lamb I give it about 15 minutes in the multi-cooker under pressure.

Here it is again Robbo. You won't be disappointed when you try it.   

https://www.kidspot.com.au/kitchen/recipes/balti-paste-scratch/n805h9rv

+1.  This base gravy makes great curry other than just Balti.

Episode 3 released 6 hours ago.  Shababs recipe Balti Chicken Madras. Cooked out in the yard again. Fast learner, 

https://youtu.be/6nqkoRzxxdY

Shame I'm off the flour. I'd love to give that a try, but then I wouldn't know where to look for one over here.

Do not assume that if your quills are round rolls, like cinnamon quills, they are cinnamon, ie; True or Ceylon Cinnamon.  Here is a photo of a bag of "Cassia Vera 3" I saw in Sri Laksmi Groceries at Wentworthville on Thursday and a link to what Herbies has to say about Cassia Vera.  The 3 refers to the length of the quills being 3" long I believe.  They are not the semi-circular outer bark as expected with Cassia Bark.

https://www.herbies.com.au/shop/herbs-and-spices/spices/cassia-bark-whole-20g/

I was able to buy some "Cassia Bark" which was actually again labelled as Cinnamon Sticks.

Here are links to loveitspicy Chasni sauce and Chicken Chasni videos.  I can't say if it is exactly as it was presented here on the forum but I'm sure it would be close.

https://youtu.be/paKR-SkRmCo

https://youtu.be/jnDGQ3s-Mak