| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Sauces, Balti | 4 | Servings |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 4 | Onions, chopped | |
| Small piece of ginger, | ||
| Peeled and grated | ||
| 1 | Large garlic clove, crushed | |
| 1 | Tomato, chopped | |
| 1 | tb | Paprika |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Cumin (ground) |
| 1/2 | ts | Ground coriander |
| 1 | ts | Chili powder |
| Fresh chopped coriander | ||
| (a handful) | ||
| Salt to taste |
INSTRUCTIONS
Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK pint water, and stir in the other ingredients. Bring to the boil. Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour into a blender or food processor and liquidize. (Note: this is only one formula of thousands possible. There's no more a single recipe for Balti sauce than there's a single recipe for chili. Some cooks like more garlic, some more chili powder; some use fresh chilies as well: some add yogurt, coconut, cream...you name it.) (Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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