Balti Gravy Recipe
The term “balti gravy” refers to a specific type of sauce that is integral to the preparation of balti dishes, a popular style of cooking originating from the Indian subcontinent, particularly associated with the city of Birmingham in the United Kingdom.
This balti sauce is characterized by its rich and aromatic flavour profile, achieved through a combination of onions, spices, tomatoes, garlic and ginger. The unique aspect of balti gravy lies in its ability to complement a variety of meats and vegetables, making it a versatile base for numerous culinary creations.
In the context of balti cuisine, the gravy serves not only as a flavourful accompaniment but also as a medium that enhances the overall dining experience. The preparation of balti gravy typically involves boiling onions, garlic, and ginger, separately frying in oil a carefully selected blend of spices then adding the tomatoes and simmering for a short period of time. This mixture is then added to the boiled onions, garlic and ginger, cooked for a further period, then blended to form the balti gravy, resulting in a sauce that is both aromatic and slightly spicy, providing a delightful contrast to the ingredients it envelops.
The significance of balti gravy extends beyond its taste; it embodies the cultural fusion that characterizes modern British-Indian cuisine. As balti dishes gained popularity, the gravy became a staple in many restaurants and homes, often served in the traditional balti dish, a circular, flat-bottomed pan that allows for even cooking and easy sharing. The communal aspect of enjoying balti dishes, often accompanied by naan or rice, highlights the social nature of dining, making balti gravy not just a culinary element but a symbol of togetherness and shared enjoyment.
The recipe below is provided with links to exacting spice brands available from our shop to match the recipes which we provide, and are sold at extremely competitive prices. Where there are no links then any brand is suitable. Our balti mixed powder is a blend of 17 spices coming from a recipe first developed in the 1980’s. Again this balti mixed powder can be purchased from us and is roasted/ ground and mixed by us but we cannot print the recipe itself.
Ingredients:
1kg of Dutch onions, peeled and quartered
40g of fresh ginger, peeled and very finely chopped
12 garlic cloves peeled and sliced
1 tsp of salt
1.3 litres of water
400g tin of chopped tomatoes
200ml of vegetable oil
2 tblsp of kasuri methi
1 tsp of ground black pepper
8 green cardamoms, tops pinched
4 tblsp of balti mixed powder
3 tblsp of paprika powder
1 tblsp of turmeric powder
1 1/2 tsp of extra hot chilli powder
Method:
- In a stock pot add the onions, garlic, ginger, salt and 1 litre of the water. Bring to the boil and then turn the heat down to a simmer with the lid on and cook for 45 minutes.
- With 10 minutes remaining for the stock pot cooking, in an aluminium curry pan add the oil. Turn on the heat to a medium heat. Add all of the spices and fry for 30-45 seconds while stirring. Avoid burning the spices.
- Add the whole tin of tomatoes, turn down to a simmer and cook for 10 minutes.
- Add the contents of the curry pan to the stock pot, cover and continue to simmer for 15. minutes stirring every 5 minutes.
- Turn off the heat and blend.
- Add the remaining 300ml of water, bring back to a boil, then turn the heat down and simmer for a further 20 minutes.
- The gravy is ready for use but can be cooled and then frozen in 200ml portions. When using from frozen always heat the gravy back to a simmer.
