The word Balti refers to a steel pot. The curry along with roasted spices are made especially in this steel pot to enhance the flavors of the meat. This delicious meat dish can be served with naan or roti at family gatherings and events.
Medium
5
person(s)
30 Min
11
Likes
Ingredients
fenugreek seeds1 teaspoon
cumin seeds1 teaspoon
cardamom, crushed¼ teaspoon
fennel seeds1 teaspoon
black mustard seeds1 teaspoon
coriander seeds1 teaspoon
Red chili powder1 teaspoon
ground turmeric1 teaspoon
Kashmiri chili powder1 teaspoon
salt1 teaspoon
bay leaf1
cinnamon stick1
vinegar1 tablespoon
Oil1 tablespoon
beef boneless1 KG
Oil5 tablespoon
medium onion, chopped2
ginger garlic, paste1 tablespoon
tomato, chopped2
plain yogurt1 cup
water1 ½ cup
green chilies5
chopped fresh coriander leavesfor garnish
naanfor serving
Preparation
Balti masala: Add fenugreek seeds, cumin seeds, cardamom crushed, fennel seeds, black mustard seeds, coriander seeds, chili powder, ground turmeric, Kashmiri chili powder, salt, bayleaf, cinnamon in a frying pan and roast it.
Grind all the roasted spices in a powder form. Add vinegar, oil and stir to make a paste.
For the sauce: heat oil in a large pot over medium heat, sauté chopped onion until it turns light brown. Add beef boneless and stir fry until the color changes. Add ginger garlic paste in the meat and mix well.
Add half of the chopped tomatoes and sauté. Then add Balti masala paste to the meat and stir constantly for about 5 minute until all the spices are mixed.
Add yogurt and stir well. Add chili and simmer on low flame for about 10 to 15 minutes until the meat is tender. Add water if needed.
Add remaining chopped tomatoes stir for about 2 minutes, garnish with fresh coriander. Serve with naan.
Enjoy! Please give us your feedback in the comments below.
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