Here's a recipe for the Balti Sauce, and one for Balti Vegetable Curry.
3 serrano peppers,roughly chopped
2 large onions, sliced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon tumeric
1 teaspoon garam masala
1 14 1/2 oz can chopped tomatoes
1/2 cup cilantro leaves
1 teaspoon salt
Heat spray in pan, add next four ingredients and stir-fry until onions are
soft. Add remaining ingredients and bring to a boil. Lower heat and simmer for
twenty minutes. Let cool. Puree in blender. Sauce can be refrigerated for a
week or frozen up to two months. If your unfamiliar with garam masala, it's a
spice mixture including cinnamon, cloves, and black pepper. You should be able
to get it at any Indian market or at a spice store.
Balti Vegetable Curry
4 to 5 cups of vegetables(spinach, mushrooms, cauliflower, potatoes and peas,
or whatever your heart desires)
2 cups Balti Sauce
salt to taste
chopped fresh cilantro and garam masala for garnish
Heat spray in pan, add mixed vegetables and stir fry for about five minutes.
Add Balti Sauce and stir-fry until hot and bubbling. Lower heat, cover, and
simmer ten to fifteen minutes until vegetables are cooked. If sauce looks dry,
add 1/4 cup of vegetable stock or water. Add salt to taste. Garnish with
cilantro and garam masala.
Serve it over some bismati rice, and you've really got something. Serrano
peppers are pretty hot, so cut down on them if your a wuss.