Balti (made from scratch)
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 3 tablespoon Vegetable Oil
- • 1/2 Brown/White Onion
- • 1/2 Brown/White Onion
- • 1/4 Green Pepper
- • 1/4 Red Pepper
- • 1/2 Sliced Tomato
- • 1/4 teaspoon Salt
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Ginger (Grated)
- • 1/2 teaspoon Garlic Paste
- • 3/4 teaspoon Turmeric Powder
- • 1 teaspoon Mix Powder / Curry Powder
- • 3/4 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1/4 teaspoon Garam Masala Powder
- • 31/2 tablespoon Tomato Paste
- • 1 teaspoon Chilli Powder (Hot)
- • 3 Green Finger Chillies
- • 1/4 teaspoon Sugar
- • 6 pieces Meat / Veg / Paneer
- • 3 tablespoon Balti Paste (Pataks)
- • 250ml Water
Preparation Steps
Heat up the oil in a pan on medium heat and add the grated onions frying until almost soft
Turn the heat up to full and add onions, peppers and tomatoes stirring occasionally and cook al dente (slightly hard)
when ready add the salt, fenugreek leaves, garlic and ginger and stir in well
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.
When the above ingredients are all mixed in add the tomato paste, sugar,chilli powder and chillies and stir in
Add the meat, balti paste and water and cook until oil separates, about 5-10 mins. time to serve and enjoy.