Balti Sauce Homemade Balti Sauce Balti Curry Masala Food

HOME MADE BALTI SAUCE

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 SAUCE | HOMEMADE BALTI SAUCE | BALTI CURRY MASALA

Steps:

• Dry roast red chilli powder, coriander powder, turmeric powder, garam masala and cumin powder in kadai till nice aroma comes.
• Transfer to plate and allow it to cool down.
• Heat oil in the same kadai and temper with mustard seeds and cinnamon.
• Then add onions, finely chopped ginger and garlic and saute for few minutes.
• Next add the roasted masala and give a quick saute
• Now add the chopped tomatoes.
• Then add 1 cup of water and allow it to boil
• Now add salt, cardamon powder and lemon juice
• Allow the mixture to boil till it becomes thick and raw smell goes.
• Switch off the flame and allow to cool down.
• Tranfer the mixture to blender.
• Blend till it is smooth.
• Balti sauce is ready.
• Refrigerate and use them as and when required

BALTI HOUSE CURRY SAUCE

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.

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

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).