Traditionally, 'balti' refers to a cast iron vessel in which this particular dish was served. The word 'Balti' in Urdu has several meanings such as tub, bucket etc. But the most relevant meaning here is 'a vessel'. Also,there also those who claim that this recipe is from the Pakistani administered province of Baltistan.
Here's the recipes which I am presenting to you with some minor variations. Usually this recipe is prepared with Mutton but here I have tried it with beef.
Ingredients:
Beef: 1 kg, boneless
Onion: 4 medium size, finely chopped
Green chilli: 2 slit
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Red chilli powder: 1 tbsp
Coriander powder: 2 tbsp
Tomato puree: 1 cup
Yogurt: 3/4 cup, whisked
Lime: juice of one
Salt to taste
Oil: 4 tbsp
Coarsely grind:
Cloves: 6
Cinnamon: 2 inch piece
Green cardamom: 6
Cumin seeds: 1 tsp
Bay leaf: 2
For Garnish:
Coriander leaves: 4 tbsp, finely chopped
Garam Masala powder: 1 tsp
Method:
1. Wash the beef pieces thoroughly and put them in a colander, keep aside.
2. Coarsely grind cinnamon, cloves, cardamom, cumin and bay leaf. Whisk the curds, so it is lump free.
3. Heat oil in a pressure cooker, add the onions and saute till the onions are golden brown in color.Add the ginger- garlic paste and saute for 3-4 minutes.
4. Add the coarsely ground powder, stir well for 2-3 minutes. Add the red chilli and coriander powders and stir well.
5. Add the tomato puree and keep stirring till the oil bubbles at the sides. Add the yogurt and stir till the yogurt is well mixed with the masala and the color is darkened.
6. Add the beef pieces and mix together so the masala is well coated, keep stirring for 5-6 minutes.
7. Add salt and give it a quick stir. Keep stirring for 6-7 minutes.
8. Check the seasoning, add the 1/4 cup water got from swirling the mixer jar. Close and cook for 5 whistles on high flame and slow flame for 15-20 minutes.
9. Pressure is fully released, open the cooker. Add the lime juice and cook till the consistency is saucy dry.
10. Transfer to a serving dish garnish with garam masala and chopped coriander leaves.
11. Serve hot with fried rice, rotis, naans or parotas.
Here's the recipes which I am presenting to you with some minor variations. Usually this recipe is prepared with Mutton but here I have tried it with beef.
Ingredients:
Beef: 1 kg, boneless
Onion: 4 medium size, finely chopped
Green chilli: 2 slit
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Red chilli powder: 1 tbsp
Coriander powder: 2 tbsp
Tomato puree: 1 cup
Yogurt: 3/4 cup, whisked
Lime: juice of one
Salt to taste
Oil: 4 tbsp
Coarsely grind:
Cloves: 6
Cinnamon: 2 inch piece
Green cardamom: 6
Cumin seeds: 1 tsp
Bay leaf: 2
For Garnish:
Coriander leaves: 4 tbsp, finely chopped
Garam Masala powder: 1 tsp
Method:
1. Wash the beef pieces thoroughly and put them in a colander, keep aside.
2. Coarsely grind cinnamon, cloves, cardamom, cumin and bay leaf. Whisk the curds, so it is lump free.
3. Heat oil in a pressure cooker, add the onions and saute till the onions are golden brown in color.Add the ginger- garlic paste and saute for 3-4 minutes.
4. Add the coarsely ground powder, stir well for 2-3 minutes. Add the red chilli and coriander powders and stir well.
5. Add the tomato puree and keep stirring till the oil bubbles at the sides. Add the yogurt and stir till the yogurt is well mixed with the masala and the color is darkened.
6. Add the beef pieces and mix together so the masala is well coated, keep stirring for 5-6 minutes.
7. Add salt and give it a quick stir. Keep stirring for 6-7 minutes.
8. Check the seasoning, add the 1/4 cup water got from swirling the mixer jar. Close and cook for 5 whistles on high flame and slow flame for 15-20 minutes.
9. Pressure is fully released, open the cooker. Add the lime juice and cook till the consistency is saucy dry.
10. Transfer to a serving dish garnish with garam masala and chopped coriander leaves.
11. Serve hot with fried rice, rotis, naans or parotas.
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