Total Steps
6
Ingredients
9
Tools Needed
2
Ingredients
- 14.5 ounce <a href="/recipe/5DZQ7PXH/canned-tomatoes">canned tomatoes</a> chopped
- 0.5 cup fresh <a href="/food/835SF6DX/cilantro">cilantro</a> leaves
- 1 teaspoon <a href="/food/S8VSMNGC/garam-masala">garam masala</a>
- 1 teaspoon <a href="/food/GRZ7TGK4/turmeric">turmeric</a>
- 1 teaspoon fresh <a href="/food/N2GLM3FQ/ginger">ginger</a> minced
- 1 teaspoon <a href="/food/FQRPFPP6/garlic">garlic</a> minced
- 2 lrg yellow <a href="/food/YCPMHNRB/onion">onions</a> sliced
- 3 <a href="/food/R45DZ6WJ/serrano-pepper">serrano peppers</a> seeded and chopped
- 0.5 cup <a href="/recipe/TKSKTGTD/low-sodium-chicken-broth">low sodium chicken broth</a>
Instructions
Step 1
<a href="/technique/XZFHRHHF/heat">Heat</a> 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.
Step 2
Add remaining ingredients. <a href="/technique/XZFHRHHF/heat">Heat</a> to a <a href="/technique/W7VKDJHH/boil">boil.</a> Lower <a href="/technique/XZFHRHHF/heat">heat;</a> <a href="/technique/GFSF4J5F/simmer">simmer</a> 20 minutes.
Step 3
Let <a href="/technique/GZFHJC5K/cool">cool.</a> Pour mixture into <a href="/technique/S6W4FR7F/blender">blender</a> and add 1/4 cup of chicken broth.
Step 4
<a href="/technique/Q4MB2KV4/yield">Yields</a> 3 cups. <a href="/technique/HGX4TB7D/puree">Puree</a> until smooth. Sauce <a href="/technique/TPWNYF5L/can">can</a> be <a href="/technique/ZSSVQ6FG/refrigerated">refrigerated</a> for a week or <a href="/technique/YCPJKCW5/frozen">frozen</a> for up to two months.
Step 5
NOTES : "Balti- basically, a <a href="/technique/YSPN8ZH7/stir-fried">stir-fried</a> curry- originated with a nomadic people inIndia. Now it's the most popular <a href="/technique/QQVZX64Y/dish">dish</a> 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."
Step 6
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 <a href="/technique/W5QQLYTM/substitute">substitute</a> garbanzo beans and/or potatoes.