Balti Sauce Recipe

• 1/2 c. low sodium chicken broth
• 3 x serrano peppers seeded and minced
• 2 lrg yellow onions sliced
• 1 tsp garlic chopped
• 1 tsp fresh ginger chopped
• 1 tsp turmeric
• 1 tsp garam masala
• 14 1/2 ounce canned tomatoes minced
• 1/2 c. fresh cilantro leaves

1. Heat 1/4 c. of chicken broth in a large saucepan.
2. Add in serrano peppers, onions, garlic, and ginger.
3. Saute/fry till onions are soft, about 5 min.
4. Add in remaining ingredients.
5. Heat to a boil.
6. Lower heat; simmer 20 min.
7. Let cold.
8. Pour mix into blender and add in 1/4 c. of chicken broth.
9. Yields 3 c.. Puree till smooth.
10. Sauce can be refrigerated for a week or possibly frzn for up to two months.
11. NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people inIndia.
12. Now it's the most popular dish at warm Indian restaurants inEngland.
13. "Balti houses" are more popular in England than in India, wherethe cuisine is so regional.
14. 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."
15. make it lowfat.
16. We had this for dinner last night- it was very good and not as spicyas you might imagine.
17. I froze the remaining Balti sauce, and next time,instead of using chicken, I will substitute garbanzo beans and/or possibly potatoes.

chicken broth, serrano peppers, onions, garlic, ginger, turmeric, garam masala, tomatoes, fresh cilantro

Taken from cookeatshare.com/recipes/balti-sauce-76456 (may not work)