Traditionally, Baltis are cooked in a cast iron pot called a karahi, which is similar to a wok. They are eaten with naan (pitas are fine) to scoop up the sauce and with a little yogurt or raita on the side. We enjoy some mixed Indian pickle to add a zesty additional flavour.
3 tbsp light oil
1 large onion, chopped
3-5 tbsp Monsoon Balti (to taste)
4-8 cloves garlic, chopped
minced chilies to taste
2 tsp of minced fresh ginger
2 cups chopped veggies of choice (zucchini and eggplant are good)
28 oz can of diced tomatoes or 4 cups chopped fresh
1/2 tsp sugar (optional)
1/2-1 cup of water or stock (as needed)
1 bunch cilantro, chopped
Salt to taste
In a large cooking pot, sauté the onion, Monsoon Balti, garlic and ginger until the onion is translucent. If you like it hot, add chilies at this point. Add 3 tbsp of the liquid to keep it moist. Toss in the veggies, tomatoes and sugar with the remainder of the water/stock and salt to taste. Simmer for approximately 40 minutes, or until it thickens. At the last moment, add the chopped cilantro and serve. Feel free to jam, this is guerrilla cuisine. In the summer, I make Balti’s from whatever is available in the garden
Serves: 3 as main dish, 4 – 5 as side dish.