Balti is a fast cooked dish, traditionally over a high flame and served in the very bowl it's cooked in. It is made with vegetable oil and not ghee, producing a fresher, lighter and some might say healthier alternative to a traditional curry. We believe the freshness of the flavours due to this cooking process sets Balti apart as a curry taste sensation.
To make an authentic Balti you need a Balti bowl.
A real Balti bowl is made of pressed steel and is not the same as a karachi bowl used to serve Indian cuisine - such bowls cannot be used over high heat and do not have a flat bottom base.
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 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 Birmimgham Balti Garam Masala
1 teaspoon paprika
1/2 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
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
6 tbsp Balti curry sauce
3tbsp Vegetable oil
1 grated tomatoe
2 small finely chopped onions
2 diced chicken breasts
2 small chopped chillis (take the seeds out if you prefer a milder taste)
1 tsp of ginger paste
1 tsp of garlic paste
2 pinch of salt
1 tablespoon of The Birmingham Balti Garam Masala
4 teaspoons of The Birmingham Balti spice pot blend OR 1tsp ground Paprika, 1tsp dried fenugreek leaves, 1 tsp ground cumin and 1 tsp ground tumeric.
Fresh coriander to garnish
* Throughout cooking ensure you stir frequently and small splashes of water to avoid sticking and drying out
Heat oil in Balti bowl until sizzling. Add chopped onion and tomato and cook until onions are translucent. Add ginger, garlic purees, chillis and give it a quick stir, add in 4 teaspoons of Balti spice blend or individual spices and stir, add a splash of water. Add chicken, cook for a few moments then add 1 tablespoon of Garam Masala and 2 pinches of salt. When the chicken is nearly cooked add in 6 tablespoons of your Balti sauce. Garnish with fresh coriander and serve with Naan bread.
More Balti recipes below featuring our authentic bowls by 'The Curry Guy'