Balti Sauce - Basic Sauce for Anything Goes Curry

-
-
-
-
-
MORE
- Ready In:
- 1hr
- Serves:
- Yields:
- Units:
Nutrition Information
9
People talking
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
directions
- 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).
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@magpie diner
Contributor
@magpie diner
Contributor
"I first discovered recipezaar?when googling for some recipe that I can't even remember now.??Before long I was?totally addicted and still?find it such a helpful resource for all sorts of things. People have really great ideas on this site, good senses of humour and, well, good recipes."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This is a really good curry sauce .....much better than using the bottled variety. I used the sauce to make a vege curry with potatoes, carrots, peas, onion, red capsicum and cauliflower. Delicious. I think maybe leftovers may need to be thinned a little. Served with some pan cooked chicken and steamed basmati rice. Photo to be posted
-
Very yummy curry base. I used it to make aloo gobi (potato and cauliflower). I used less salt and 1/4 teaspoon of cayenne, and it was at the right spiciness level for us. I am thinking the bay leaves are probably a sub for curry leaves - which I love - so I used those instead. DH thought it was a tiny bit bitter (from the fenugreek?), but I loved it.
-
Very yummy curry base. I used it to make aloo gobi (potato and cauliflower). I used less salt and 1/4 teaspoon of cayenne, and it was at the right spiciness level for us. I am thinking the bay leaves are probably a sub for curry leaves - which I love - so I used those instead. DH thought it was a tiny bit bitter (from the fenugreek?), but I loved it.
see 12 more