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
Ingredients
- 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