Email to Buny      

Sauce: Balti Sauce

Source of Recipe

Joanne McAndrews Eisenman, modified from Chicago Tribune


List of Ingredients

1/2 cup low sodium chicken broth
3 serrano peppers seeded and chopped
2 large 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


Recipe

\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.


—————
Original Poster's Notes: "Balti- basically, a stir-fried curry- originated with a nomadic people in India. Now it's the most popular dish at hot Indian restaurants in England. "Balti houses" are more popular in England than in India, where the cuisine is so regional. It supposedly comes from the 'Baltistan' region in northern India- it's now part of north Pakistan- where the people were nomadic and carried minimal cooking equipment."

Here is a recipe for Balti from the article which I modified to make it low fat. We had this for dinner last night- it was very good and not as spicy as you might imagine. I froze the remaining Balti sauce, and next time, instead of using chicken, I will substitute garbanzo beans and/or potatoes.