Title: Basic balti sauce
 Categories: Indian, Sauces, Balti
      Yield: 4 Servings
 
      3 tb Vegetable oil
      4    Onions, chopped
           Small piece of ginger,
           Peeled and grated
      1    Large garlic clove, crushed
      1    Tomato, chopped
      1 tb Paprika
    1/2 ts Turmeric
    1/2 ts Cumin (ground)
    1/2 ts Ground coriander
      1 ts Chili powder
           Fresh chopped coriander
           (a handful)
           Salt to taste
 
  Heat the oil in a large saucepan over moderate heat. Fry the onions,
  ginger and garlic until the onions are translucent. Add the tomato
  and stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK
  pint water, and stir in the other ingredients.  Bring to the boil.
  Lower heat, cover and simmer for 30 minutes. Remove from heat and
  allow to cool. Pour into a blender or food processor and liquidize.
  
  (Note:  this is only one formula of thousands possible. There's no
  more a single recipe for Balti sauce than there's a single recipe for
  chili. Some cooks like more garlic, some more chili powder;  some use
  fresh chilies as well:  some add yogurt, coconut, cream...you name
  it.)
  
  (Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)