Teresa's Recipes
Authentic Balti Curry
Experience a culinary journey to the Baltistan region with this Authentic Balti Curry. This flavorful and aromatic dish is a symphony of fragrant spices, tender meat, and vibrant vegetables. Each bite carries the story of the Silk Road traders and their influence on the region's cuisine.
Ingredients
- 1 bunch, chopped Fresh cilantro
- to taste Salt
- 2 teaspoons Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Balti curry paste
- 1 kg, cut into pieces Chicken or lamb
- 2, sliced Bell peppers
- 3, chopped Tomatoes
- 1 inch piece, grated Ginger
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 3 tablespoons Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 550
- Fat: 35g
- Carbs: 10g
- Protein: 50g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and sauté until golden brown, about 5 minutes.
- Stir in the minced garlic and grated ginger, cook until fragrant, about 2 minutes.
- Add the diced chicken or lamb to the pan. Cook until browned on all sides.
- Add the balti curry paste, turmeric, cumin, coriander, and garam masala to the pan. Stir well, ensuring all pieces of meat are coated in the spices.
- Introduce the chopped tomatoes and sliced bell peppers to the pan. Cook for 5 minutes until the vegetables start to soften.
- Reduce the heat to low, cover the pan, and let it simmer for 20 minutes. The meat should be cooked through and tender.
- Taste the curry and adjust the seasoning with salt as needed.
- Before serving, garnish the curry with fresh chopped cilantro.
- Serve hot, ideally with a side of basmati rice or warm naan bread for a complete Balti meal.
Tips
- For a vegetarian version, replace meat with paneer or tofu.
- Balti Curry is traditionally cooked and served in a 'Balti Bowl' - a rounded-bottom, two-handled wok.