This is an easier and mild British version of the original Balti Sauce, without lacking flavor. You can replace the ground spices by using whole ones and grounding them yourself. Also add heat according to your taste. I like to store in the refrigerator as it can be used for up to 3-4 servings.
Yields: 3 cups
Prep Time: 5 mins Cook Time: 55 min Total: 60 mins
Ingredients
- 1 cup water
- 14 ounces crushed tomatoes, tinned
- 2 coconut oil
- 1⁄2 lemon, juice
- 1 organic lemon, zest
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1 tbsp ginger, minced
- 1 tbsp cinnamon, ground
- 1 tbsp coriander, ground
- 1 tbsp turmeric, ground
- 1 tbsp paprika, ground
- 1 tsp fenugreek leaves
- 1 tsp mustard seeds
- 2 tsp cumin, ground
- 1⁄2 tsp chili powder
- 1 tsp salt
- 1⁄4 teaspoon ground cardamom powder
How to make Balti Sauce?
- Place all the spices into a bowl. Warm up a large skillet and roast the spices in the dry skillet to medium heat. When the spices darken and expel their aroma, put them aside back in the bowl.
- Put the skillet back on the heat, add in the oil and cook the onion on medium heat until it becomes translucent. Then combine the garlic and ginger mixing for a minute or two followed by the spices and the tomatoes.
- Add a cup of water adding the salt and cardamom seeds, the grated lemon zest together with the juice and leave to simmer, lowering the heat.
- Blend the sauce, if you love a nice smooth sauce.
If you love this recipe…
Balti Sauce
Ingredients
- 1 cup water
- 14 ounces crushed tomatoes tinned
- 2 coconut oil
- 1 /2 lemon juice
- 1 organic lemon zest
- 1 onion chopped
- 3 garlic cloves finely chopped
- 1 tbsp ginger minced
- 1 tbsp cinnamon ground
- 1 tbsp coriander ground
- 1 tbsp turmeric ground
- 1 tbsp paprika ground
- 1 tsp fenugreek leaves
- 1 tsp mustard seeds
- 2 tsp cumin ground
- 1 /2 tsp chili powder
- 1 tsp salt
- 1 /4 teaspoon ground cardamom powder
Instructions
- Place all the spices into a bowl. Warm up a large skillet and roast the spices in the dry skillet to medium heat. When the spices darken and expel their aroma, put them aside back in the bowl.
- Put the skillet back on the heat, add in the oil and cook the onion on medium heat until it becomes translucent. Then combine the garlic and ginger mixing for a minute or two followed by the spices and the tomatoes.
- Add a cup of water adding the salt and cardamom seeds, the grated lemon zest together with the juice and leave to simmer, lowering the heat.
- Blend the sauce, if you love a nice smooth sauce.
