Authentic Balti Recipes

The success of every Balti relies on a pre-prepared Balti sauce which is added at the conclusion of the intense, high-heat stage. This sauce can be made in a large batch and even frozen if you like, to be kept for quick access whenever you fancy a Balti.

BALTI SAUCE or BASE GRAVY RECIPE (enough for 4 Balti's)

3x Tablespoons of Vegetable Oil

4x Chopped Onions

2cm length piece of peeled and grated fresh ginger

l large crushed and peeled garlic clove

1 teaspoon The Birmingham Balti Garam Masala

1 teaspoon paprika

½ teaspoon of chilli powder

1 teaspoon tumeric

1 teaspoon ground coriander

1tsp chilli powder

1 large grated tomato

1 teaspoon of salt

Handful of chopped coriander

300ml water

Heat the oil in a large pan over a moderate heat then add the onions, ginger and garlic, stirring regularly until onions are translucent. Add the tomato and stir into the mixture, then add the water and all the other ingredients, give it all a good stir and bring to the boil. Cover and simmer on low heat for 30 minutes. Allow to cool completely then blitz in a blender/food processer until smooth. Heat the oil in a large pan over a moderate heat then add the onions, ginger and garlic, stirring regularly until onions are translucent. Add the tomato and stir into the mixture, then add the water and all the other ingredients, give it all a good stir and bring to the boil. Cover and simmer on low heat for 30 minutes. Allow to cool completely then blitz in a blender/food processer until smooth.

BALTI CHICKEN RECIPE FOR ONE

Directions at thebirminghambaltibowlco.com

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