Tomato Vegetable Balti

3 (main) | 4 – 5 (side) Servings

Prep Time: 10 mins

Cook Time: 60 mins

mild

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

Ingredients

3 TBL olive oil

1 large onion, chopped

4-8 cloves garlic, chopped

2 tsp of minced fresh ginger

3-5 TBL Monsoon Balti (to taste)

2 cups 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 of water or stock (as needed)

1 bunch cilantro, chopped

Salt to taste

Instructions

1

In a large cooking pot, sauté the onion in the olive oil until translucent (about 10 minutes).

2

Add garlic and ginger. Sauté for 2 minutes.

3

Add Monsoon Balti. sauté for 2 minutes.

4

Toss in the vegetables, tomatoes and sugar with stock and salt to taste.

5

Lower heat, cover and Simmer for approximately 40 minutes, or until it thickens. Adjust seasoning to taste.

6

Before serving, add the chopped cilantro and serve.

Spices Used: Monsoon Balti