Balti Sauce is a spice paste used in Britain, that originated in the country's Pakistani community. It works great as a base for "meaty" vegetables and curries.
Servings: 3 uses
Heat a skillet. Dry-roast the bay leaves, coriander, cumin, fennel, mustard, cardamom, cloves, bay leaves and chilies until they are slightly darker and fragrant, about three to four minutes.
Turn off the heat, remove the ingredients to a blender, and to the hot skillet add the turmeric, curry powder, onion powder, garlic powder and ginger powder. Stir a bit to roast in the hot skillet without turning on the heat. Add to the blender.
Add the vinegar, tomato and oil to the blender. Blend into a very smooth paste.
Calories: 80kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 7mg | Potassium: 107mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.9mg | Calcium: 46mg | Iron: 2.3mg