Tomato Vegetable Balti

Traditionally, Baltis are cooked in a cast iron pot called a karahi, which is similar to a wok. They are eaten with naan (pita is fine) to scoop up the sauce and with a little yogurt or raita on the side. We also enjoy some mixed Indian pickle to add a zesty flavour.

Tomato Vegetable Balti

In the summer, we make Balti’s from whatever is available in the garden/market.

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course, Side Dish, Soup

Cuisine Indian & South Asian

Servings 4 Servings

Ingredients

  

1x2x3x

• 3 tbsp olive oil
• 1 large Onion chopped
• 4-8 cloves Garlic chopped
• 2 tsp Ginger minced fresh
• 3-5 tbsp Monsoon Balti
• 2 cups Mixed Vegetables chopped veggies of choice (zucchini, eggplant, potatoes, carrots)
• 28 oz Can of diced tomatoes or 4 cups chopped fresh tomatoes
• ½ tsp sugar (optional to balance acidity)
• ½-1 cup Water or Stock (as needed)
• 1 bunch Cilantro chopped
• salt to taste

Instructions

 

• In a large cooking pot, sauté the onion in the olive oil until translucent (about 10 minutes).
  3 tbsp olive oil, 1 large Onion
• Add garlic and ginger. Sauté for 2 minutes.
  4-8 cloves Garlic, 2 tsp Ginger
• Add Monsoon Balti. sauté for 2 minutes.
  3-5 tbsp Monsoon Balti
• Toss in the vegetables, tomatoes and sugar with stock and salt to taste.
  2 cups Mixed Vegetables, 28 oz Can of diced tomatoes, ½ tsp sugar, ½-1 cup Water or Stock, salt
• Lower heat, cover and Simmer for approximately 40 minutes, or until it thickens. Adjust seasoning to taste.
• Before serving, add the chopped cilantro and serve.
  1 bunch Cilantro

Keyword Soup, Vegetarian

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