BRITISH Balti Curry

**Author - Alee Venkatesh **




Balti Curry became popular in the UK during the 1990's and its initial evolution dates back to 1980's in Birmingham. "Balti / Balty" is an Urdu & Hindi word for "Bucket or Pot" in which the dish is prepared.  Balti is also an ethnic group living in the area of North Pakistan. The original recipe is a non-vegetarian version using meat varieties such as chicken, lamb or prawn but this is my pure vegetarian version using lentils, chick peas and vegetables such as roasted okra (bhindi), carrots, cauliflower, onion & tomatoes.  Other vegetable variations - sweet potatoes, mushrooms, broccoli, pumpkins are used.


Ingredients
  • FOR BALTI SPICE PASTE - I have used 1/2 to 1 tsp. of nigella seeds, mustard seeds, coriander seeds, cumin seeds, dry crushed curry leaves, sugar, cloves, cardamom, cinnamon, red & green chillies to taste, turmeric powder - BLENDED INTO SMOOTH POWDER
  • 1 cup vegetables - roasted okra, cooked carrots & cauliflower, fried onions & tomato
  • ginger-garlic paste (garlic is optional)
  • 1/4 cup dry roasted & cooked toor dal
  • 1/2 cup cooked white chickpeas
  • salt to taste
  • 2 tsp. oil
  • 1/4 cup vegetable stock
  • 1/2 cup plain yogurt
Method
  • Blend balti spice ingredients into a smooth powder or paste
  • Roast or fry okra till the stickiness is gone, cook carrots & cauliflower until tender
  • Pressure cook roasted toor dal & chick peas under tender
  • Heat oil in a pan, fry onions, tomatoes, ginger-garlic for few minutes
  • Add dal & vegetables, salt & yogurt and simmer on low-medium heat until the curry thickens
  • Remove from heat and serve hot or warm with rice or roti varieties