Balti Sauce - 3

Course : Curry
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound onions -- peeled and quartered
1 ounce fresh ginger -- peeled and roughly chopped
6 cloves garlic -- roughly chopped
1 teaspoon salt to taste
3/4 pint water
4 ounces tomatoes
4 tablespoons vegetable oil
4 teaspoons fenugreek leaves -- dried
1/2 teaspoon ground black pepper
4 whole green cardamon pods tops pinched
1 tablespoons balti masala

Preparation / Directions:

1 Mix together the water, onions, garlic, ginger and salt in a karahi. Bring to the boil and simmer for 10-15 minutes. 2 Meanwhile heat the oil in a frying pan and fry all the spices together. Add the tinned tomatoes and simmer for 10 minutes. When the onion mixture is cooked, stir in the tomato mixture and simmer together for a further 10 minutes. 3 Place the sauce in a food processor or blender and blend. It is now ready for use. 4 The sauce can be frozen or best refrigerated for 4-5 days. Notes: Recipe written by Caroline Leney

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes