Balti is a type curry cooked in type of wok and served in thin, mini-wok metal bowls with handles called "Balti bowls". The dish is popular in many restaurants and pubs throughout the United Kingdom, where it is sometimes served over a bed of potato chips. Balti curries are cooked quickly using stir-fry techniques over high heat rather than being slowed cooked. The traditional Balti sauce includes garlic and onions and an array of spices including coriander, turmeric and garam masala. One theory about the origin of this style and style of cooking is that it originated in Baltistan in northern Pakistan which borders on China. In this region cast iron wok, similar to the traditional Chinese wok, is used for cooking. Balti restaurants are popular in Birmingham where they are known as 'Balti Houses'. There are many Balti houses in Ireland, New Zealand and Australia. You can enjoy authentic Balti dishes in your own home using the delightful collection of recipes shown below. Unlike other curries, Balti can be made quickly and easily.
Heat the oil in a Balti pan or wok over moderate heat. Stir-fry the chopped onions for about 5 minutes until soft and translucent. Add the ginger, green chilli and garlic and fry for 2 minutes. Mix in the coriander powder, garam masala, and cumin powder and add the chicken mince, stirring to combine well. Add the tomatoes, potato pieces, turmeric and chilli powder. Cover the pan and simmer until the potatoes are cooked through. Finally, mix in the fresh coriander and season with salt and freshly ground black pepper. Serve immediately.
Heat a balti, wok or frying pan over moderate to high heat. Add the chopped onion and stir-fry until translucent and tender. Add the chopped tomatoes and fry for 2 minutes, and then add the garlic, turmeric, paprika, chillies and ginger and fry again for 2 minutes. Then add the chicken pieces to the pan and fry until the chicken starts to brown. Pour in 1 cup of chicken stock or water and season with salt, freshly ground black pepper, cumin, garam masala and dried fenugreek leaves. Bring the mixture to the boil and then reduce the heat and simmer until the chicken is cooked right through, adding extra liquid if required, but it should be quite thick. Then, add the fresh coriander and serve immediately.
Place the chicken in a medium bowl, with the paprika, chilli powder, lime juice, salt and freshly ground black pepper. Mix well and set aside for the chicken to marinate for at least 15-45 minutes. Heat 1 tablespoon of oil in a wok, Balti pan or sauté pan. Add the cardamom pods, cinnamon stick, whole chilli and cumin seeds, and stir-fry the chicken for about 3-5 minutes to brown the chicken. Add the garlic, onion and garlic and stir-fry for an additional 3-4 minutes. Then add the remaining oil and the chicken and fry for 2-3 minutes, until the chicken is cooked. Add the cumin, turmeric, ground coriander and garam masala and mix well. Then, add the tomato puree and 1/2 cup of water. Lower the heat and simmer for 15-20 minutes, until the chicken is tender and cooked in the center. Mix through the spinach and tomato, and simmer for an extra 2-3 minutes. Serve warm with chapatis or basmati rice, or over fried potato chips (yes this sounds weird, but it works.
Mix together the garam masala, chili powder, mango chutney, tomato puree, yogurt, garlic, salt and sugar. Add to a hot Balti pan or wok, to which a little oil has been added. Stir-fry for 2-3 minutes, while stirring. Add the chicken and fry until just about cooked and then add the chilies, coriander and cream and cook for several additional minutes. Serve warm with steamed rice or naan bread.
Prepare the sauce by heating the oil in a Balti pan, deep frying pan or wok over moderate to high heat. Add the onions, garlic and ginger and stir-fry for about 5 minutes, or until the onions are soft and are golden brown in color. Add the tomatoes, cumin, coriander, paprika, turmeric, red chili powder (cayenne), bay leaf, cardamom. Season with salt and freshly ground black pepper and mix to combine well. Bring the mixture to the boil while stirring. Then lower the heat and simmer for about 20-25 minutes. Remove the bay leaf and allow the sauce to cool in a bowl. Next, clean the Balti pan or wok, reheat to moderate-high and add some more oil. Add the garlic and onion and stir-fry for 5-10 minutes. Then add the bell peppers and fry for another 2 minutes. Add the beef and stir-fry for 2-5 minutes, until the beef starts to brown. Then, add the balti sauce and bring the mixture to a boil. Lower the heat and simmer for 5-8 minutes. Adjust the seasoning and add fresh herbs. Serve warm with rice and your choice of Indian bread.
Pour the oil into a large saucepan or Balti pan and heat to moderate-hot. Add the whole seeds, garlic, ginger and the chopped onions fry until the onions start to soften. Then, reduce the heat to low and finish cooking the onions until they are golden brown in colour. Add the curry powder, turmeric powder, chilli powder, stir through. Add a little water and fry for several of minutes. Then, add the pork and fry while stirring. Add the carrot, cream, yogurt, tomato puree and mix well. Heat the pan to just before boiling and then lower the heat to a simmer and cook for for 20 minutes, stirring frequently. Finally, add the garam masala and cook for an additional 2 minutes. Then add the fresh coriander leaves and other herbs and serve with rice and Indian bread.
Heat the oil in a Balti pan, wok or deep frying pan. Then, add the garlic, onion and apple and stir-fry for 2 minutes and then lower the heat and simmer gently, stirring occasionally, until the onion becomes soft (about 5-7 minutes). Stir in the Balti curry sauce. Add all the fresh vegetables and tomatoes to the pan, and pour in the vegetable stock. Bring to the boil, and then lower the heat, cover the mixture and simmer for 30-45 minutes. Then, stir the mixture, add some of the coriander can simmer uncovered for an extra 10 minutes, to reduce the volume of liquid. Season with salt and freshly ground black pepper. Serve with dollops of yogurt and extra coriander leaves, over rice and with Indian Bread for dipping into the sauce.