Paul and I tried our first balti dish in London, England when we found ourselves on a road with a large number of Balti Houses. I am fairly new to Indian cuisine and we were told to try out a Balti place during our stay. Paul ordered a balti that was incredible, yet so hot it was almost impossible to eat. He managed somehow (I think the side of yogurt helped), and we left feeling satisfied but in need of some antacid.

Since trying this incredible dish, we have tried to come up with our own version. We liked this version enough, that I started making and canning my own Mango Chutney with this recipe in mind. Chicken could easily replace the tofu and you could finish off the dish with a little cream if you were worried about the spice.

Tofu Balti

1 block of tofu
1 tsp chili powder
1 1⁄2 tsp garam masala
3 cloves garlic, minced
3 tbsp tomato puree
2 tbsp yogurt
2 tbsp chopped cilantro
2 tbsp mango chutney
1 tsp salt
1⁄2 tsp sugar
4 tbsp oil
2 hot peppers, chopped

Blend together the tomato puree, yogurt, garam masala, chili powder, garlic, mango chutney, salt and sugar. Heat oil in a high sided saute pan and add the tofu. Cook for two minutes. Add in the tomato mixture and cook for another 2 minutes. Add in hot peppers and cook another 2 – 3 minutes until the sauce has thickened. You can add water if the consistancy is too thick. Serve with basmati rice and pappadoums.

Based off of this Chicken Balti Recipe