Balti (made with base gravy)
The traditional way to eat Balti is by scooping it up with pieces of a sweetish Naan bread

0 0
Balti (made with base gravy)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tbsp Oil (Vegetable)
1/2 Onion
1/4 Pepper (Green)
1/4 Pepper (Red)
1/2 Tomato (Slices)
1/4 tsp Salt
1/4 tsp Fenugreek Leaves (Kasoori Methi)
1/2 tsp Ginger (Grated) fresh or paste
1/2 tsp Garlic (Paste) fresh or paste
1/2 tsp Turmeric (Powder)
1 tsp Mix Powder / Curry Powder or mix powder
1/2 tsp Coriander (Powder)
1/4 tsp Cumin (Powder)
1/4 tsp Garam Masala (Powder)
3 tbsp Tomato (Paste)
1 tsp Chilli (Powder - Hot) 1/4 tsp heat: 2/5 | 1/2 tsp heat: 3/5 | 1 tsp heat: 4/5
3 Chilli (Green) OPTIONAL (split sideways)
6 pieces Meat
3 tbsp Balti Paste (Pataks)
250ml Curry Base

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Base Gravy
  • Heat 3/5
Cuisine:

quick fact: The name may have come from the metal dish in which the curry is cooked rather than from any specific ingredient or cooking technique

  • 20 minutes
  • Serves 1
  • Easy

Ingredients

Directions

Share

Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices. A medium hot and slightly sour dish

This recipe requires Base Gravy, Make some first or use our identical Balti (made from scratch) version.

(Visited 239 times, 1 visits today)

Steps

1
Done

Lets get cooking

Heat pan and add the vegetable oil until sizzling

2
Done

Add onions, peppers and tomatoes stirring occasionally and cook al dente (slightly hard)

3
Done

when ready add the salt, fenugreek leaves, garlic and ginger and stir in well

4
Done

Add the turmeric, curry powder, coriander, cumin, garam masala and mix well, it will form a fairly thick paste when it mixes with the oil, if it's too thick add a dash of water.

5
Done

When the above ingredients are all mixed in add the tomato paste, chilli powder and chillies and stir in

6
Done

Add the meat, balti paste and base gravy and cook until oil separates, about 5-10 mins. time to serve and enjoy.

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Chicken Tikka
next
Dhansak (made from scratch)
previous
Chicken Tikka
next
Dhansak (made from scratch)

Add Your Comment