A very authentic tasting Indian Balti recipe. It did require a few spices I don't normally have in the cupboard, but they are all spices I look forward to trying again.
Spices for the Balti
½ tsp mustard seeds, crushed
2 tbsp fresh cilantro/coriander, chopped
1 tsp Garam Masala
4 dried curry leaves, crushed
1 tsp sugar
1½ tsp ground coriander
1 tsp ground cumin
1 tsp cinnamon
1 tsp ground cloves
1 tsp turmeric
1 tsp nigella seeds
4 cardamom pods, split
3 green chillies, chopped (2 better for me)
A good handful per person of your preferred vegetable, this is the main ingredient. I’ve used cauliflower, parsnips, etc. Cut into bite sizes.
1 tbsp groundnut oil
1 onion, finely chopped
1 garlic clove, minced
1 cm fresh root ginger, peeled and grated
1 large tomato, sliced
250 ml vegetable stock
1 tsp tomato purée
Salt to taste
1 bay leaf
Long grain rice to serve, apx 75g per person
Heat the oil in a large roomy pan until hot but not smoking, add the mustard seeds, cook for 30 seconds only.
Then add the chopped onion, reduce the heat and cook for 3 - 5 minutes until soft, stir frequently.
Add all the spices, the garlic and the ginger and cook on a medium heat taking care to ensure the spices don't burn.
Add the main vegetable(s) and sugar and stir well making sure all the vegetables are well coated in the spices.
Cook for 5 minutes stirring occasionally.
Add the vegetable stock, tomato purée, a pinch of salt and the bay leaf. Stir then lower the heat and cook gently for 25 minutes.
Finally add the coriander and tomato, stir and cook for a further 3 minutes.
Serve piping hot with rice and naan bread on the side.
You can stir in a little plain yoghurt at the end to soften the flavours a little if it is a bit too spicy.
Alternately you can add a little coconut milk near the end too.
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