Another curry recipe from the Slimmers World sauce book, this time Balti.
I changed the ingredients a little bit, using (drained) tinned tomatoes instead of fresh, chilli and ginger powder instead of the real thing, I missed out the fenugreek and fresh coriander leaves (didn't have any) and added some celery which I just happened to have in the fridge and which needed using up. Also, as usual, the quantities were halved.
As I don't have a food processor, I gently fried the onion, garlic, chilli and ginger then added a bit of water and simmered until the onion was soft.
All the other dry ingredients were measured out
and added to the pan, along with the tomatoes, celery, and water
and simmered gently for about 40 minutes - until the sauce was nice and thick.
At the same time I had also cooked 200g of stewing steak, which I then stirred into the sauce and served on a bed of pilau rice.