Try impressing your friends by making a curry using this home made Balti sauce.
Balti curry is one of the most popular curries in UK. This curry is served in lots of different vegetarian and non vegetarian variations but the basic sauce recipe remains the same. Balti means a bucket. The origins of this Balti Sauce Home made is Birmingham where the chefs used to make a large batch of this Balti Sauce Home made in a karahi (Flat bottomed wok) or a bucket. This sauce was then added to whatever curry was ordered. The Balti Sauce Home made is spicy and thick but can be made mild by adding water or cream to it.
Ingredients to make Home Made Balti Sauce
( This will make enough sauce for making curry for 4 people twice. So any left over sauce can be frozen).
- 1 tbls cinnamon powder
- 1 tbls ground coriander
- 1 tsp turmeric
- 1tsp paprika
- 1 tsp garam masala
- 2 tsp ground cumin
- ½ tsp chilli powder (or fresh green chillies)
- 1 tsp mustard seeds
- 2-4 tbs oil
- 1 large onion
- 3-4 cloves of garlic
- 2 tsp finely grated ginger
- 3-4 fresh tomatoes or ½ can of tinned tomatoes or passata
- Salt to taste
- 3-4 curry leaves
- ¼ tsp ground cardamom powder
- Lemon juice of half a lemon
1. Add the cinnamon, ground coriander, turmeric, paprika, garam masala, ground cumin and chilly powder together and lightly toast them on a hot griddle or frying pan. Keep the heat low and keep stirring with a wooden spoon until you get the fragrance of the spices. Remove the mixture in a bowl and allow to cool.
2. 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.
3. Once the onions are cooked, add the spice mixture to the onions and lower the heat.
4. 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.
5. Once the sauce looks rich and thick, take it off the heat and allow to cool.
6. Once cooled, remove the curry leaves and blend the sauce to make it smooth.
7. Taste the Balti Sauce Home made. You will find the Balti Sauce quite spicy but it’s taste can be adjusted by adding water or cream to it once you use it in a curry. This sauce can be made in advance and frozen to use in curries when needed.
Watch out for my recipes for making a curry and pasta using the Balti sauce.