Paneer balti is one of my favourite vegetarian baltis.
This paneer balti is very easy to make.
I like to cook balti curries on the barbecue but you could of course cook this paneer balti indoors.
What’s important is to get the balti pan really hot. That’s one of the things that will make this paneer balti a success for you.
Then you serve it in the same sizzling hot pan that it was cooked in.
Paneer Balti is a great balti curry for beginners.
Cooking a good balti curry is easy but perhaps a bit daunting when you first give it a go.
Balti curries are made in stainless steel balti pans. You could use another pan such as a metal frying pan but it just won’t be the same.
The good thing about this paneer balti is that it is simple to put together.
The paneer is added raw and then simmered in the sauce until soft and delicious. It’s so good scooped up with a hot naan, like my karahi naans, a chapati or paratha.
The essential base curry sauce…
As with all British curries, a base sauce is required to make them what they are.
The sauce is easy to make and is added to everything from the paneer balti right up to the spiciest balti phall.
I have a few recipes for this sauce on my blog. You might like to This small version or The larger version that I usually make. If you have the freezer space, I recommend making the larger batch as it does freeze well.
Make this paneer balti your own…
I have given a common recipe for paneer balti below.
You can make it exactly as it is or adjust to your own taste.
Add more chillies, for example or throw in some chickpeas.
The possibilities are a big as your imagination.
Step by step cooking photos…
If you like this paneer balti recipe, you might like to try some of these too…
The Birmingham Balti Bowl Company manufactures authentic balti bowls here in the UK. That’s what I use. Perfect!