Balti BIR Recipe

Balti has been one of the most popular curries since it became well known about back in the 1980’s. This curry was invented in Birmingham (yes here in the UK!) and is cooked in a thin steel dish which it is also served in. However most restaurants outside of the “Balti Triangle” in Birmingham will cook this in an aluminium frying pan and then serve it in a Karahi dish instead.

Balti has amazing flavours from the blend of different spices combined with garlic, chilli, onions and pepper. 

Balti BIR Recipe Ingredients

  • 3 tbsp Vegetable Oil
  • 1/2 Brown Onion
  • 1 tbsp Garlic Paste
  • 2 Green Chillis
  • 1 Tomato - Cut into 6 Wedges
  • 1/2 tsp Chilli Powder
  • 1 tsp Curry Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • 1 1/4 tsp Tandoori Masala
  • 1 tsp Paprika
  • 1/2 tsp Kasuri Methi (Fenugreek Leaves)
  • 1/2 tsp Salt
  • 2 tbsp Tomato Puree
  • 150mL Base Gravy
  • 2 tbsp Fresh Coriander - Finely Chopped
  • Your Choice of Pre-Cooked Meat or Vegetables

Method

Start by prepping the onion and peppers. Peel and cut the onion in half. Then, each half cut into 4 chunks and separate the layers of onion. Put these to one side in a bowl or container.  Now cut the peppers into chunks similar size to the onion pieces and put them in the same container.

Now measure out the Chilli Powder, Curry Powder, Cumin Powder, Tandoori Masala, Paprika, Kasuri Methi and Salt. These will be added together so can all be put into a small container or pot together. Prepare all the other ingredients so they are ready to add.

Heat up the Base Gravy so it’s nice and hot when you add it.

Add the oil and heat up to a medium heat. Fry the onions and peppers along with the garlic paste, stirring frequently to avoid burning. Once the onions have started to soften add the Chilli Powder, Curry Powder, Cumin Powder, Tandoori Masala, Paprika, Kasuri Methi and Salt. 

Stir frequently as you fry this for 2 minutes adding a small amount of Base Gravy if you need to in order to prevent the spices burning. Now turn the heat up really high and add the Tomato Puree along with the Tomato wedges and fry for 2 minutes before adding half the Base Gravy. Stir in your choice of meat or vegetables and allow the sauce to reduce by half before adding the remaining Base Gravy. Add the chopped Coriander and allow the sauce to reduce to your desired consistency. Serve with a sprinkling of fresh chopped Coriander on top and enjoy!