Balti vegetarian
Balti vegetarian recipe in the curry category
Recipe ingredients:
- 250 g. fresh coriander
- 2 tablespoons oil
- 125 g. grated or finely chopped onion
- 1 teaspoon fresh garlic, ground
- 250 g. peeled potato, cut into 2.5 cm. cubes
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground fresh green chilies, optional
- 1 tablespoon ghee or 2 tablespoon oil
- 1 teaspoon grated fresh root ginger
Recipe method:
- To prepare the coriander, take the leaves off the stalks, add to a large bowl with plenty of water and soak for 20 seconds, so the silt can settle to the bottom.
- Gently remove the leaves and chop finely or blend in a food processor.
- Put the oil in a karahi or deep frying pan, add the onions and fry until transparent.
- Add the garlic and fry for 1 minute, then add the potatoes, salt, red chili powder and turmeric.
- Cook on lowest heat setting for 5 minutes, or until potatoes are par-cooked.
- Add the coriander and fresh chilies, if used, and mix once.
- Simmer on low heat, for 10 minutes or until potatoes are fully cooked.
- Stir from time to time to prevent mixture from sticking to the bottom.
- If the potatoes are cooked but liquid remains, cook uncovered until it evaporates.
- In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or until brown.
- Pour on top of the vegetables in the karahi. This is called tarka.
- Take to the table to serve, without mixing.
- Serve with warm nan bread or chapattis brushed with some oil or butter and a bowl of natural yogurt and thin slices of mooli (white radish).