Balti Vegetables
Balti is a mild curry style that emerged among Pakistani and Kashmiri immigrants in Birmingham in the 1970s. The name refers to the thick, wok-like iron pan the dish is both cooked and served in. The short cooking time keeps the vegetables fresh and the spices bright – unlike the long-simmered curries of North and South India.
In this version, seasonal vegetables cut into chunks – potatoes, carrots, cauliflower, kohlrabi, peas – get a quick turn in oil with onion, garlic, ginger, and the three base spices: chilli, coriander, and turmeric. Tomatoes or lemon juice add acidity, and a splash of water under the lid finishes the dish.
The result is earthy and aromatic, with the turmeric and coriander grounding the vegetables and the chilli giving a gentle heat. Serve with chapati or naan as a light main course, or as a vegetable side alongside a meat dish.
Ingredients
Serves 4
- 3 tbsp vegetable oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- 2½ cm fresh ginger, grated
- 1 tsp chilli powder
- 2 tsp ground coriander
- ¼ tsp ground turmeric
- 500 g mixed vegetables, cut into chunks (e.g. potatoes, carrots, kohlrabi, peas, cauliflower)
- 2–3 tomatoes, peeled and chopped (or 4 tbsp lemon juice)
- salt
Directions
Heat the oil in a large wok or sauté pan over low heat. Fry the onion, stirring regularly, for 5–10 minutes until light brown.
Add the garlic, ginger, chilli powder, coriander, turmeric, and a pinch of salt. Fry for another 2–3 minutes until the spices open up.
Add the vegetables and increase the heat to medium. Stir-fry for 2–3 minutes so everything is well coated in the spiced oil.
Add either the chopped tomatoes or the lemon juice along with a small splash of water. Stir well.
Cover and simmer over low heat for 10–12 minutes until the vegetables are tender. Check occasionally and add a little more water if the bottom starts to dry out.
Serve immediately with chapati or naan.
Notes
Active time about 15 minutes, total cooking 25–35 minutes depending on the vegetables. Hard vegetables like potatoes and carrots should be cut into smaller chunks than cauliflower and kohlrabi so everything finishes at the same time. Add peas in the last 2–3 minutes – fresh or frozen straight from the bag.
The dish reheats well the next day. Season with extra salt and a squeeze of lemon juice before serving.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Boondi Raita
Green Chutney
