Tomato Vegetable Balti

3 (main) | 4 – 5 (side) Servings

Prep Time: 10 mins

Cook Time: 60 mins


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.

Vegetable Soup

Tomato Vegetable Balti

In the summer, we make Balti’s from whatever is available in the garden/market.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Side Dish, Soup
Cuisine Indian & South Asian
Servings 4 Servings


  • 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


  • 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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