This makes a batch (about 2-3 times more than the 5 TBSP required for this recipe). All the following Balti is a fast cooked dish, traditionally over a high flame and served in the very bowl it's cooked in. It is made with vegetable oil and not ghee, producing a lighter tasting and healthier alternative to a traditional slower cooked curry. We believe the freshness of the flavours, due to this cooking process sets balti apart as a curry taste sensation! Next, add the tomato paste, the tamarind/lemon juice, the coriander stalks, and turn the heat up to high.

Top with 1 – 2 tsp of butter ghee just before serving, and mix gently. The ghee will add a rich flavour and give the balti an attractive appearance. Fry for 20-30 seconds, stirring very frequently. Add a splash of base gravy (e.g. 30ml) if the mixture dries out, to avoid burning the spices and to give them enough time to cook properly. I have found that experimenting with leftovers can often be an inspiration for new recipes. This spinach & mushroom balti is a curry that I was pleased to stumble on. The flavours of the spinach and mushroom are brought together and accentuated with a balanced mixture of ingredients.

No matter which Indian restaurant you’re eating at, we can guarantee Batli is on the menu. You can bet your house on it. We all love to see that beautifully coloured curry coming out fresh and sizzling in the still-burning-hot pan. It’s what makes the whole experience. Indeed, the dish is so popular here in the UK that there are not just Indian restaurants but ‘Balti houses’. So, where did this dish come from? What is it? And why is it so popular? Cook for a couple of minutes or until the spinach goes soft, and wilts to a fraction of its original volume. Stir occasionally. Add a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first

Heat the oil in a large pan over a moderate heat then add the onions, ginger and garlic, stirring regularly until onions are translucent. Add the tomato and stir into the mixture, then add the water and all the other ingredients, give it all a good stir and bring to the boil. Cover and simmer on low heat for 30 minutes. Allow to cool completely then blitz in a blender/food processer until smooth. Add the mushrooms and stir fry for 2 minutes to brown them. It is normal for the mushroom pieces to shrink in size as they release water. Scoop the mushrooms out and set aside. Also add the Kashmiri chilli powder, mix powder, garam masala, salt, methi, and a small amount of base gravy b. You can also find video tutorials for each recipe on my YouTube Channel www.youtube.com/c/MistyRicardo Turn up the heat to high while stirring constantly for 30-45 seconds, or until the sauce has reduced very

Finally, serve in the pan you cooked it in, garnished with fresh coriander and tomato segments. Serve with naan bread for best results. In preparation, toast and grind the cumin, coriander and fenugreek seeds to a powder, and make the special a. The recipe for my pre-cooked lamb, mix powder, and base gravy can be found in my Book, ‘Indian Restaurant Curry at Home Volume 1’