Vegetable Balti Recipes

VEGETABLE BALTI

Steps:

• Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
• Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
• Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
• Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.

CLASSIC CHICKEN BALTI CURRY

Steps:

• Gather the ingredients.
• Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
• Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
• Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
• Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
• Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
• Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
• Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.

VEGETABLE BALTI

Steps:

• Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
• Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
• Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
• Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.

VEGETABLE BALTI RECIPE

Steps:

• To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze.
• To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 -4 minutes, or until just softening.
• Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready.
• Add a quarter of the balti paste to the onions and cook for 2-3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15-20 minutes, or until the vegetables are tender.
• Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper.
• Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve.