Prepare this flavourful homemade Balti Sauce for a delicious curry night. I like to make a batch in advance, store it and prepare a balti curry whenever I crave it. This sauce is naturally vegan and gluten free.
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Balti Sauce is one of those curry house classics that everyone loves, but it doesn’t need hours in the kitchen to taste good.
My version is quick to prepare, yet still captures that bold flavour you’d expect from a British curry house balti. I’ve tested this recipe many times and found little shortcuts – like using tomato purée for instant depth – so you can have a rich curry base ready in under 30 minutes.
What makes balti unique from a standard Indian base curry sauce is the addition of bell peppers. I use it as a base sauce for a vegetable balti but you could add sub in meat.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Onions – I tend use red onions here for sweetness and colour, though brown onions work if that’s what you’ve got.
Garlic & ginger – Fresh paste makes all the difference. Pre-made pastes save time, but I find they lose that punchy freshness.
Peppers – I like mixing red and green for sweetness and a hint of bitterness. It keeps the sauce balanced.
Tomato purée – My shortcut to a deep, rich flavour without simmering down fresh tomatoes for ages.
Whole spices (cumin, coriander, fennel) – A quick temper in the pan really wakes them up — it’s a small step that transforms the flavour.
Ground spices (coriander, cumin, garam masala, chilli powder/paprika) – This is where you can play with heat. Personally, I use Kashmiri chilli powder for colour and add hot chilli powder or cayenne if I want extra spice.
Kasuri methi (dried fenugreek leaves) – I crush them in my hand before adding. That last sprinkle gives the sauce a restaurant-style finish.
Oil – A neutral oil like sunflower works best; olive oil changes the flavour too much.
Salt + a pinch of sugar – Sugar balances the tang of the tomatoes — it’s a tiny tweak, but I never skip it.
How to make Balti sauce
To make things quick, the sauce is cooked directly in one pot and will be blended after for convenience and ease. No need to finely chop each ingredient separately!
Prepare the vegetables by roughly chopping the onion, peeling the garlic, skin the ginger and rough chop the peppers.
In a saucepan or kadai, heat oil and add the onion on medium high heat. Sauté until becoming translucent (helps to release sweetness) then tip in the garlic, ginger and both peppers.
Cook until the peppers are soft. Add in the tomato, and all the spices, sugar and salt.
Further cook for a couple of minutes until oik appears on the surface – this is an indicator the gravy is well cooked. Rub fenugreek leaves between your palms and add to the sauce. Turn off the heat and let it cool slightly.
Place in the blender bowl or and blend until you achieve a fairly smooth consistency sauce. Adjust the consistency to your liking.
To make things even quicker and create less washing up, use an immersion blender.
How to use Balti sauce
I like to use a mix of vegetables such as carrots, cauliflower, potatoes, green beans, peas and even mushrooms.
You can use meat such as chicken, lamb or beef.
You need to stir-fry your meat or vegetables in a large pan with a little oil. Remove into a bowl and add a little more oil into the pan, pour over the sauce and simmer.
Once the oil appears on the sides of the pan, tip the veggies or meat back in and cook.
Serve with naan bread or paratha and pilau rice . A side of poppadom dips and poppadoms complete the meal.
Storage
Store the balti sauce in a clean jar or airtight container and keep in the fridge for up to 5 days.
You can also freeze the sauce in batches for up to 3 months. Defrost at room temperature or in the microwave prior to use.
Other Indian sauce recipes
Makhani Sauce
Tandoori Sauce – Indian Spice Marinade
Indian Curry Paste – Onion Tomato Bhuna Masala
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Quick Balti Sauce
Equipment
- 1 pan
- 1 Blender
Ingredients
- 2 large onion
- 8 cloves garlic
- 2 tablespoon ginger chopped
- ½ cup green pepper including red pepper chopped.
- 1 cup tomatoes crushed/puree or passata
- 2 tablespoon whole cumin seeds total with coriander and fennel seeds
- 2 tablespoon red chilli powder
- 1 tablespoon ground coriander and cumin
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves
- 3 tablespoon oil
- 1 teaspoon sugar
- salt to taste
Instructions
- Prepare the vegetables by roughly chopping the onion, peeling the garlic, skin the ginger and chop the peppers.
- In a saucepan or kadai, heat oil and add the onion on medium high heat. Sauté until becoming translucent then tip in the garlic, ginger and both peppers.
- Cook until the peppers are soft. Add in the tomato, and all the spices, sugar and salt.
- Further cook 2-3 minutes. Add dried fenugreek leaves. Turn off the heat and let it cool.
- Place in the blender bowl or use an immersion blender and blend until you achieve a fairly smooth sauce. Adjust to your desired consistency.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Quick Balti Sauce
Equipment
- 1 pan
- 1 Blender
Ingredients
- 2 large onion
- 8 cloves garlic
- 2 tablespoon ginger chopped
- ½ cup green pepper including red pepper chopped.
- 1 cup tomatoes crushed/puree or passata
- 2 tablespoon whole cumin seeds total with coriander and fennel seeds
- 2 tablespoon red chilli powder
- 1 tablespoon ground coriander and cumin
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves
- 3 tablespoon oil
- 1 teaspoon sugar
- salt to taste
Instructions
- Prepare the vegetables by roughly chopping the onion, peeling the garlic, skin the ginger and chop the peppers.
- In a saucepan or kadai, heat oil and add the onion on medium high heat. Sauté until becoming translucent then tip in the garlic, ginger and both peppers.
- Cook until the peppers are soft. Add in the tomato, and all the spices, sugar and salt.
- Further cook 2-3 minutes. Add dried fenugreek leaves. Turn off the heat and let it cool.
- Place in the blender bowl or use an immersion blender and blend until you achieve a fairly smooth sauce. Adjust to your desired consistency.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Paneer Pasanda is the sort of dish that makes everyone at the table pause after the first bite and say, “wow!”. Slices of paneer are stuffed with grated paneer, coriander, nuts, and sultanas. They’re served with a silky, creamy gravy.
Note – This recipe has been updated from the archives – first published October 2016. I’ve added new images and helpful content, the recipe has a small change. I previously added peas to the gravy.
There are some dishes that just feel a little bit special, and for me, Paneer Pasanda is one of them.
If you’ve tried shahi paneer or butter paneer , you’ll know how luxurious paneer curries can be. Paneer Pasanda sits in the same family of indulgent dishes but with its own unique twist – the stuffed paneer.
What makes this vegetarian curry so unique is the special stuffing inside the paneer. The mixture has grated paneer, fresh coriander, crunchy nuts, and sweet sultanas. That mix gives each piece of paneer a lovely bite — creamy, nutty, herby, with just a hint of sweetness. Once it’s cooked, the paneer is tender, almost melt-in-your-mouth , and so satisfying!
The paneer isn’t simmered in the gravy. Instead, it’s grilled, then topped with the steaming hot gravy just before serving.
My favourite way to serve paneer pasanda is with pillowy soft whole wheat chapati or flaky masala laccha paratha . Prepare a thali of shahi pulao and fruit raita . I’ll be preparing this one for my Diwali Dinner Menu this year!
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The Paneer & Stuffing
I like to use store-bought paneer for the slices, as it holds its shape much better when cut and stuffed. For the filling, I usually make paneer fresh at home from milk , since it has a soft texture. If you’d rather save time, you can simply grate a block of paneer instead.
The Gravy
The gravy is creamy and full of flavour. It starts with onion, garlic, ginger, green chillies, and fresh tomatoes. To make it velvety, I blend in cashews and white poppy seeds. For flavour, I use on a mix of whole spices, Indian spice powders, and a sprinkle of kasuri methi (dried fenugreek leaves). Finally, I stir in fresh cream to finish it off.
Many recipes call for butter or ghee, but I prefer using oil for cooking. To balance things, I simply add a touch more cream at the end for that indulgent finish.
My Tips for the Best Paneer Pasanda
- Slice the paneer carefully so it doesn’t break while filling.
- Don’t skip the sultanas. They give a gentle sweetness that balances the spices beautifully.
- For a slightly spicier version, you can add crushed green chillies to the stuffing.
- I like to sieve the gravy once blended to get it extra smooth but this is optional.
- You can prepare the gravy in advance but I recommend cooking the paneer pieces on the day of serving. Before this, and they can become chewy.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Paneer Pasanda
Ingredients
- 250 gram paneer
Stuffing
- 2 tablespoon paneer grated
- 3 tablespoon cashew nuts finely chopped
- 1 tablespoon raisins/sultana chopped
- 1 tablespoon coriander finely chopped
- pinch salt
Gravy
- 1 large onion chopped
- 1 cup tomatoes ripe chopped
- 2 tablespoon green chilli chopped
- 2 tablespoon ginger chopped
- 5 cloves garlic
- 2 tablespoon cashew nuts
- 1 tablespoon white poppy seeds Khus-Khus
- 5 tablespoon oil
- 1 bay leaf
- 1 black cardamom
- 4 green cardamom
- ½ inch cinnamon stick
- 3 cloves
- 1 tteaspoon kasoori methi
- ¼ teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 tablespoon ground cumin and coriander
- 3 tablespoon cream optional
- salt to taste
- 1 teaspoon sugar
Garnish
- coriander
- cream
Instructions
- Cut the paneer into equal sized square pieces and make a slit in the middle but not all the way across.
- In a bowl mix grated paneer, raisins, chopped nuts, salt and finely chopped coriander.
- Fill the paneer with a small amount of the stuffing. Press it gently and set it aside.
- You can shallow fry straight away or after making the gravy.
- Heat little oil on a non stick frying pan, arrange stuffed paneer pieces on it and shallow fry until light golden.
Gravy
- To prepare the gravy, heat 2 tablespoon of oil in a pan or kadai and add whole spices. Once they crackle add onion and sauté until light pink.
- Add garlic, ginger and chillies and cook for a few minutes or until soft.
- Then add the tomatoes and tip in the cashews and poppy seeds.
- Add red chilli powder, turmeric powder, garam masala , ground cumin and coriander and salt.
- Cook the masala for a further few minutes then add 1 cup water and mix well.
- Bring the mixture to a boil and simmer for 5 minutes.
- Turn off the heat, allow to cool then grind into a paste using a blender.
- Once again heat oil in a pan and sieve the gravy as you add it back in.
- Bring it to a gentle simmer and add kasoori methi, sugar and cream.
- Mix well and allow to simmer for a couple of minutes.
Serving
- Pour the sauce in a serving dish, and arrange the stuffed paneer pieces on top. If you wish, pour more gravy on top of the pieces.
- Sprinkle chopped coriander and drizzle some cream. Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
