BALTI from scratch without base gravy (British Indian Restaurant / BIR)

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

Looking for my base gravy version? It's here    • BALTI (British Indian Restaurant / BI...  

Ingredients ##

--------------- IMPORTANT ---------------
Chilli powder heat can vary dramatically between brands and freshness.
I recommend you initially use less than required as you can always add more during cooking.
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3 tablespoons of vegetable oil
1/2 onion (grated)
1/2 onion (chopped in big chunks)
1/4 green pepper (chopped in big chunks)
1/4 red pepper (chopped in big chunks)
1/2 tomato slices
1/4 teaspoon of salt
1/4 teaspoon of fenugreek leaves / kasoori methi
1/2 teaspoon of ginger (grated or paste)
1/2 teaspoon of garlic (grated or paste)
3/4 teaspoon of turmeric powder
1 teaspoon of mix powder / curry powder
3/4 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1/4 teaspoon of garam masala powder
3.5 tablespoons of tomato paste (mixed with 3.5 tablespoons of water)
1 teaspoon of chilli powder - hot
3 green chillies (optional)
1/4 teaspoon of sugar
6-8 pieces of meat, vegetables, tofu or paneer
3 tablespoons of balti paste
250 millilitres of water

Method

1. Heat up the oil in a pan on medium heat and add the grated onions frying until almost soft
2. Turn up the heat and add the onions, peppers and tomatoes stirring occasionally and cook for about 30-60 seconds
3. Add the salt, fenugreek leaves, garlic and ginger and stir in well
4. 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. When the above ingredients are all mixed in add the tomato paste, chilli powder, chillies and sugar and stir in
6. Add the meat, balti paste and water and cook until oil separates, about 5-10 mins.

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