Ingredients
- 1/2 cup low sodium chicken broth
- 3 serrano peppers seeded and chopped
- 2 lrg yellow onions sliced
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 14 1/2 ounces canned tomatoes chopped
- 1/2 cup fresh cilantro leaves
Make it step by step
- Heat 1/4 cup of chicken broth in a large saucepan. Add serrano peppers, onions, garlic, and ginger. Saute until onions are soft, about 5 minutes.
- Add remaining ingredients. Heat to a boil. Lower heat; simmer 20 minutes.
- Let cool. Pour mixture into blender and add 1/4 cup of chicken broth.
- Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week or frozen for up to two months.
- NOTES: "Balti- basically, a stir-fried curry- originated with a nomadic people inIndia. Now it's the most popular dish at hot Indian restaurants inEngland. "Balti houses" are more popular in England than in India, wherethe cuisine is so regional. It supposedly comes from the 'Baltistan'region in northern India- it's now part of north Pakistan- where the peoplewere nomadic and carried minimal cooking equipment."
- Make it lowfat. We had this for dinner last night- it was very good and not as spicyas you might imagine. I froze the remaining Balti sauce, and next time,instead of using chicken, I will substitute garbanzo beans and/or potatoes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.