BALTI from scratch without base gravy (British Indian Restaurant / BIR)
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- Опубліковано 8 вер 2024
- 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 ...
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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If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Very nice recipe 14 thanks for sharing
Many thanks
Hello super Like 9...Full watched my friend
Thank you so much :)
Another amazing recipe, tasted incredible many thanks 🔥
My pleasure 😊 New one coming shortly
Lovely dish josh I make this thank you xx👍👍👍
My pleasure 😊
Looks amazing! Trying this tomorrow night for my family. Love your recipes. I have done base gravy dishes but I’m into the non-base ones at the moment 👌
Sounds great, hope you enjoy :)
@@TheCurryKid was amazing many thanks. My two boys devoured it
Many thanks Blake, really appreciated :)
going to try this tomorrow looks great niceone
Hope you enjoy :)
Looks lovely mate I make curry s I've just started cooking with ghee I like it 👌
Sounds great, cant beat a bit of ghee, adds a great taste :)
Me thinking while watching and wondering that how dumb I was at cooking when I was 13 compared to josh aka the curry kid who is an expert 😍😍and the way you explain each step ...
Keep up the good woke💕👍 youtube mate
Thank you :) always appreciate your support
Same way I scratch cook my curries except I add the spices before the veg so they cook down and coat the veg when I add them after.....same result whatever just my preference, and where did the chillies disappear to?😅
Many thanks, lots of different ways, always ends up tasting great :) as for the chillies after I'd set everything up found my dad had binned them the day before as a few had gone black :(
Who inspired you to cook your recipes young man, brilliant video pal 👏👏👍👍
Many thanks. My dad :) He learned to cook Chinese and when our local Indian shut I thought I would give that a go. :)
@@TheCurryKid it seems you've been doing a lot of research lad i for one have spent hours upon hours researching traditional and b,I,r recipes in fact years, keep them recipes coming pal 👍👏👍👏
Good job he does bro 👏
If I want a more saucy curry do I just add more water, great skills btw
Hi, many thanks :) Yes just add 50-100ml more water or simply don't reduce for so long at the end.
I know this video is old but I'm just wondering what balti Paste you used? Was it Pataks or something similar?
Hi, yes it was Pataks. I have a brand new Balti video coming out in a few weeks but I'll try to get the recipe on my website thecurrykid.co.uk/ this week :) The new one has no pastes at all, just uses spices :)
@@TheCurryKid great stuff mate 👍
If I want to increase the meat for four people, how do I scale up the spices etc?
hope this helps. make sure everything liquid wise is hot before adding
9 tablespoons of vegetable oil
1 large onion (grated)
2 large onions (chopped in big chunks)
1 green pepper (chopped in big chunks)
1 red pepper (chopped in big chunks)
1 tomato sliced
3/4 teaspoon of salt
3/4 teaspoon of fenugreek leaves / kasoori methi
2 teaspoon of ginger (grated or paste)
2 teaspoon of garlic (grated or paste)
2 teaspoon of turmeric powder
1 tablespoon of mix powder / curry powder
1 tablespoon of coriander powder
1.5 teaspoon of cumin powder
3/4 teaspoon of garam masala powder
14 tablespoons of tomato paste (mixed with 14 tablespoons of water)
2.25 teaspoon of chilli powder - hot
6 green chillies (optional)
1 teaspoon of sugar
20 pieces of meat, vegetables, tofu or paneer
8 tablespoons of balti paste
800 millilitres of water
@@TheCurryKid
@@TheCurryKid
Is that just 1 serving and do I just double amounts etc. For more portions ?
Hi, for this you would be ok to double apart from the Chilli powder, just use 1.5 x that. If you wanted for more people I could work out for you as it may not scale well after that. Water wise I would say 400ml for 2 rather than 500ml (make sure its boiling hot so the spices don't end up boiling, you want them to fry :)
@@TheCurryKid thanks that’s fine