Best 4 Balti Sauce Basic Sauce For Anything Goes Curry Recipes

Embark on a culinary journey to discover the tantalizing flavors of Balti sauce, a versatile base for an array of delectable curries. Originating from the vibrant streets of Birmingham, England, Balti sauce has captivated taste buds worldwide with its rich, aromatic, and slightly smoky character. This comprehensive guide unveils the secrets behind crafting the perfect Balti sauce, guiding you through the process with a collection of carefully curated recipes. From the classic Balti sauce, known for its harmonious blend of spices, to its delectable variations such as the creamy coconut Balti, the tangy tomato Balti, and the fiery Naga Balti, this article promises to transform your culinary repertoire. Prepare to tantalize your taste buds and immerse yourself in the diverse world of Balti curries.

Check out the recipes below so you can choose the best recipe for yourself!

HOME MADE BALTI SAUCE

Home made Balti sauce image

This recipe will make enough sauce for 8 servings, so you only need half for a standard curry of 4 people. Left-over and additional sauce can be can be frozen.

Provided by Mina Joshi

Categories curry Main Course

Number Of Ingredients 17

Ingredients

1 tbsp cinnamon powder
1 tbsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp garam masala
2 tsp ground cumin
½ tsp chilli powder (or fresh green chillies)
1 tsp mustard seeds
2-4 tbsp oil (flavourless like sunflower or vegetable)
1 large onion
3-4 cloves of garlic
2 tsp finely grated ginger
3-4 fresh tomatoes or half a can of tinned tomatoes or passata
Salt to taste
3-4 curry leaves
¼ tsp ground cardamom powder
1/2 lemon juice

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 - BASIC SAUCE FOR ANYTHING GOES CURRY

Balti Sauce - Basic Sauce for Anything Goes Curry image

I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!

Provided by magpie diner

Categories < 60 Mins

Time 1h

Yield 3 cups, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon paprika
1 teaspoon fenugreek leaves (kasuri methi)
1 teaspoon mustard seeds
2 teaspoons ground cumin
1/2 teaspoon chili powder (sub fresh chilis if you like)
2 teaspoons light oil (I use coconut, other light oils would work)
1 large onion, chopped
3 garlic cloves, finely chopped
1 tablespoon ginger, minced
14 ounces crushed tomatoes, tinned
1 cup water
1 teaspoon sea salt
3 bay leaves
1/4 teaspoon ground cardamom powder
1 lemon, zest of
1/2 lemon, juice of

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).

Nutrition Facts : Calories 88.4, Fat 1.6, SaturatedFat 0.2, Sodium 726.6, Carbohydrate 19.7, Fiber 6.2, Sugar 2.5, Protein 3.5

BASIC CURRY SAUCE

Basic Curry Sauce image

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.

Provided by Lom

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 16

Ingredients

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Steps:

Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g

BALTI HOUSE CURRY SAUCE

Balti House Curry Sauce image

A great base sauce for use in all kinds of curries, what Indian restaurants use - my version is a distillation of several I've tried. I use my own home made curry powder without any chili so sauce is not hot, this allows better control of heat when using in curries but is not mandatory! Fresh chili can be added if preferred.

Provided by Steve Lloyd

Categories Curries

Time 45m

Yield 4-6 pints

Number Of Ingredients 13

Ingredients

6 tablespoons sunflower oil
1 inch cube ginger, sliced
4 garlic cloves, coarsely chopped
3 large Spanish onions, coarsely chopped
3 (400 g) cans plum tomatoes
2 tablespoons tomato puree
1 green pepper, sliced
1 carrot, sliced
2 pints whole milk
4 tablespoons good curry powder
1 teaspoon salt
1 tablespoon sugar
1/2 cup chopped fresh coriander, leaf

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.

Nutrition Facts : Calories 480.8, Fat 30, SaturatedFat 7.5, Cholesterol 24.4, Sodium 715.6, Carbohydrate 45.6, Fiber 8.5, Sugar 30.7, Protein 13.1

Tips:

To make a basic balti sauce, you will need the following ingredients: 1 tablespoon of vegetable oil, 1 onion (finely chopped), 2 cloves of garlic (crushed), 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of turmeric, 1 teaspoon of garam masala, 1 teaspoon of ginger-garlic paste, 1 cup of chopped tomatoes, 1 cup of vegetable stock, 1/2 cup of natural yogurt, and salt to taste.
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the cumin, coriander, turmeric, garam masala, and ginger-garlic paste. Cook for 1 minute, or until the spices are fragrant.
Add the tomatoes and cook for 5 minutes, or until they have softened.
Stir in the vegetable stock and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
Remove from heat and stir in the yogurt. Season with salt to taste.
Serve the balti sauce over rice, chicken, lamb, or vegetables.
You can also add other vegetables to the sauce, such as bell peppers, carrots, or potatoes.
For a richer sauce, use heavy cream instead of yogurt.
If you want a spicier sauce, add a pinch of cayenne pepper or chili powder.

Conclusion:

Balti sauce is a versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and spice to your meals. With its unique blend of spices and ingredients, balti sauce is sure to become a favorite in your kitchen.