MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant and simple Balti Recipie
For the Gravy you will need:
• Stick Blender
• A fine sieve
• Weighing Scales
• 1 Large Pan with lid for onions
• 1 Small/Medium pan with lid for Akhni Stock
• 1 medium pan for garlic ginger, chopped tomatoes & spice mix
Ingredients:
Vegetable oil – not olive oil
1 kg onion, roughly chopped
1 tsp salt
small pinch Ajwain seeds
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped
Whole Spices:
Weigh 55g pieces of cassia bark (I know it sounds a lot but trust me…)
5 cloves
10 green cardamom pods pierced
3 star anise
5 tej patta (Indian bay leaves) dried DON’T use normal bay leaves – omit instead
Spice Mix:
2 tsp chilli powder (optional)
2.5 tsp coriander powder
1.5 tsp cumin powder
3 tsp turmeric powder
2.5 tsp curry powder
a good pinch kasuri methi (dried Fenugreek Leaves)
2 tsp garam masala powder
Large handful fresh coriander
30g peeled fresh garlic
30g peeled fresh ginger
250g of chopped tomatoes
Note from MDB: powdered spices are
rounded teaspoons, and the cassia is in 1" pieces maximum.
Method:
Take the large pan and add:
1 chefs spoon vegetable oil
1 kg onion, roughly chopped
1 tsp salt
1pint cold water
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped
Bring to the boil. Cover and simmer for 1 hr stirring frequently
While the onions are cooking:
take:
whole spices,
Drop these into the second pan, along with 1 pint of water and simmer with lid on for an hour stirring occasionally to make an Akhni Stock
While that's simmering take:
30g peeled fresh garlic (bash with side of knife to make peeling easy)
30g peeled fresh ginger (I peel with teaspoon)
Using a blender, make into a paste with a small amount of oil.
Add to the third pan: with 100ml of vegetable oil.
Heat on medium and stir until it becomes lightly golden in colour.
If it starts to catch on the bottom of the pan, SLOWLY pour a small amount of hot water from the kettle into the pan and stir well to loosen.
This process takes about 10 -15 minutes.
Take off the heat, leave it to cool for a minute and add the spice mix.
Stir well, and return to a very low heat.
Add the chopped tomato, add approx. 300ml (1/2 pint) of hot water into the mixture, and bring back to the boil, stirring constantly.
Once it has boiled for about 1-2 minutes pour into large pan of onions
Strain the Akhni Stock from the second pan through the fine sieve directly into the large pan of onions
discard the whole spices.
stir well
boil for around 5 minutes.
Leave to cool before adding the coriander leaves, and then blend well
Add additional water to desired gravy consistency.
The Gravy is now ready to use.
Once cooled, it can be stored in the refrigerator for 4-5 days without any problem
To make balti:
No need for additional ground spices or extra salt!
Ingredients:
Cooking Oil - any will do except olive oil
¼ medium onion Finely chopped
¼ medium tomato Finely chopped
Garlic Paste
Roughly chopped fresh coriander (to taste) I use quite a lot!!
Naan (I really like Riyas ready cooked naans from Asda. I drench them under a tap and then place in a pre-heated oven at 200C for 3 minutes)
https://groceries.asda.com/product/naan-breads-chapattis/riyas-original-recipe-3-garlic-coriander-naan-bread/910002370521Method:
In a frying pan on medium heat add 1 chef spoon oil
add onion
When just starting to go brown around the edges
add 1/2 tsp minced garlic
Once the spitting has stopped
Add 1/2 large raw chicken breast diced into 1inch cubes (pre-cooked chicken can be used but add after 3rd reduction to avoid overcooking)
Turn up heat
Add 1st ladle gravy
Reduce well until oil starts to separate
Add 2nd ladle gravy
add the chopped tomato
Reduce well until oil starts to separate
Add 3rd ladle gravy, stir in chopped fresh coriander and reduce to desired consistency
finish on low heat until chicken is cooked
Leave to stand for a few minutes and serve with hot naan.
Topic: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++ (Read 186562 times)