Books by Richard Sayce

Indian Restaurant Curry at Home Volume 1
Indian Restaurant Curry at Home Volume 2 Front Cover
Curry Compendium Cookbook
Bassar Mix Powder

BIR Bassar Mix Powder Recipe: 

Bassar is a curry powder that is frequently used in Pakistani cuisine. It has a high proportion of chilli powder and other pungent spices, which lends itself well to spicy tomato-based curries.

Here is my formula for a bassar mix powder, which uses bassar curry powder as one of it’s ingredients. This can be used instead of the my main mix powder recipe to give a sharper, hotter flavour for those who like a little creeping heat at the back of the throat. Just 1-1½ tsp of this mix powder will impart a nice, diverse taste and a spicy kick to a BIR curry. One teaspoon of it contains around a quarter to a third a teaspoon of chilli powder, so if you wish you can compensate by reducing the amount of extra chilli powder you add to a curry recipe (if it calls for it).

This recipe is from my cookbook CURRY COMPENDIUM, and in my second one,INDIAN RESTAURANT CURRY AT HOME VOLUME 2. All my books are available in both physical and kindle formats.


  • 3 TBSP Bassar Curry Powder
  • 1½ TBSP Turmeric
  • 1 TBSP Paprika
  • ¾ TBSP Cumin Seeds
  • ¾ TBSP Coriander Seeds


Grind the (untoasted) cumin and coriander seeds finely and mix with the other powdered spices. You can make any amount you wish, of course – just scale up or down making sure the ratios are maintained.


  • You can buy bassar curry powder (sometimes called Kashmiri masala) from Asian supermarkets or online. It’s usually sold in 100g or 400g bags. Various brands are available – Al Noor, Alamgeer, Heera and King of Spice, amongst many others.
  • Make sure to check out my Bassar Fried Chicken recipe in my Curry Compendium cookbook to make good use of this version of mix powder.


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