BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY
I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!
Provided by magpie diner
Categories < 60 Mins
Time 1h
Yield 3 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
- Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
- Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
- Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
- For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).
Nutrition Facts : Calories 88.4, Fat 1.6, SaturatedFat 0.2, Sodium 726.6, Carbohydrate 19.7, Fiber 6.2, Sugar 2.5, Protein 3.5
CLASSIC CHICKEN BALTI CURRY
Steps:
- Gather the ingredients.
- Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
- Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
- Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
- Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
- Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
- Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
- Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.
Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Cholesterol 51 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1 g, Sodium 253 mg, Sugar 4 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g
QUICK BALTI CURRY SPICE MIX RECIPE
Steps:
- Gather the ingredients.
- Lightly crush mustard seeds in a pestle and mortar, if possible. If you don't have a pestle and mortar, then add seeds into a Ziploc or plastic bag and crush with a rolling pin.
- Roughly chop coriander/cilantro leaves.
- Place curry leaves in palm of hand and squeeze gently to crack leaves and release some of the scent.
- Place remaining spices into a bowl and mix thoroughly to make sure they are all incorporated.
- Add mustard seeds, coriander/cilantro leaves, curry leaves, and finely chopped chilies. Stir well again.
- Spice mix is now ready to use with either chicken, beef, fish, prawns or vegetables.
Nutrition Facts : Calories 69 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 6 g, Protein 3 g, SaturatedFat 0 g, Sodium 158 mg, Fat 2 g, ServingSize several curries (4 servings), UnsaturatedFat 1 g
HOME MADE BALTI SAUCE
This recipe will make enough sauce for 8 servings, so you only need half for a standard curry of 4 people. Left-over and additional sauce can be can be frozen.
Provided by Mina Joshi
Categories curry Main Course
Number Of Ingredients 17
Steps:
- Prepare the onions, ginger and garlic. Chop the onions in slices, the garlic in small pieces and grate the ginger
- In a saucepan, add the oil and mustard seeds. Once the mustard seeds pop, add the curry leaves, onions, ginger and garlic. Keep stirring and make sure the garlic doesn't get burnt or it will ruin the taste of the sauce.
- In a separate hot griddle or frying pan, lightly toast the spices: cinnamon, ground coriander, turmeric, paprika, garam masala, ground cumin and chilli powder together. Keep the heat low and keep moving them with a wooden spoon until you get the fragrance of the spices. Remove the mixture in a bowl and allow to cool.
- Once the onions, garlic and ginger mixture is cooked, add the spice mixture and lower the heat.
- Now add the tomatoes with one cup of hot water. Also add the salt, lemon juice and cardamom seeds and allow this to simmer on a low heat.
- Once the sauce has thickened and looks rich, take it off the heat and allow to cool.
- Once cooled, remove the curry leaves and use a hand-blender to make it smooth.
BALTI HOUSE CURRY SAUCE
A great base sauce for use in all kinds of curries, what Indian restaurants use - my version is a distillation of several I've tried. I use my own home made curry powder without any chili so sauce is not hot, this allows better control of heat when using in curries but is not mandatory! Fresh chili can be added if preferred.
Provided by Steve Lloyd
Categories Curries
Time 45m
Yield 4-6 pints
Number Of Ingredients 13
Steps:
- In a large pan or wok heat the oil to a medium heat.
- Add the garlic and ginger and fry for 2 minutes.
- Add the onion and fry for 3-4 minutes stirring frequently.
- Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander.
- Bring to the boil then reduce the heat and simmer gently for 15 minutes, stirring occasionally Add the curry powder, sugar and salt and mix thoroughly, simmer for another 15 minutes.
- Remove from heat and cool.
- Add the remaining coriander and liquidise using a blender, the hand held kind works best.
- Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses.
Nutrition Facts : Calories 480.8, Fat 30, SaturatedFat 7.5, Cholesterol 24.4, Sodium 715.6, Carbohydrate 45.6, Fiber 8.5, Sugar 30.7, Protein 13.1
More about "balti sauce homemade balti sauce balti curry masala recipes"
HOW TO MAKE A BALTI MASALA - THE CURRY GUY
From greatcurryrecipes.net
4.4/5 (11)Estimated Reading Time 3 minsServings 20Total Time 30 mins
CHICKEN TIKKA MASALA BALTI - BALTI RECIPES BY THE CURRY …
From greatcurryrecipes.net
CHICKEN BALTI RECIPE | ONE PAN BALTI CURRY - THE CURRY GUY
From greatcurryrecipes.net
BALTI RECIPE (A REAL ONE) FROM SHABABS BIRMINGHAM
From curryculture.co.uk
CHICKEN BALTI RECIPE - BRITISH CURRY [+VIDEO] | MASALA HERB
From masalaherb.com
BALTI RECIPES - INDIAN BALTI RECIPES THE CURRY GUY
From greatcurryrecipes.net
CHICKEN BALTI RECIPE | AUTHENTIC BIRMINGHAM BALTI | THE …
From greatcurryrecipes.net
PANEER BALTI - EASY PANEER BIR CURRY RECIPE THE CURRY …
From greatcurryrecipes.net
CHICKEN BALTI RECIPE - BRITISH CURRY [+VIDEO] | MASALA HERB
From masalaherb.com
LAMB BALTI - KHIN'S KITCHEN
From khinskitchen.com
BALTI SAUCE | HOMEMADE BALTI SAUCE | BALTI CURRY MASALA - NAMS …
From pinterest.ca
HOMEMADE BALTI SAUCE | BALTI CURRY MASALA - NAMS CORNER - PINTEREST
From pinterest.co.uk
CHICKEN BALTI CURRY - INDIAN TAKEAWAY RECIPE - BY FLAWLESS FOOD
From flawlessfood.co.uk
PANEER BALTI MASALA - PANEER CURRY RECIPE - MY TASTY CURRY
From mytastycurry.com
AUTHENTIC BALTI RECIPES – THE BIRMINGHAM BALTI BOWL CO.
From thebirminghambaltibowlco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love