Vegetable Balti
This vibrant and aromatic dish is a melting pot of rich and bold flavors. Packed with a medley of colorful vegetables, it boasts a perfect balance of heat and tangy spices.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Vegetable Oil
- 1 Onion (finely chopped)
- 2 Garlic Cloves (minced)
- 1 Red Bell Pepper (diced)
- 1 Green Bell Pepper (diced)
- 1 Carrot (sliced)
- 200 g Cauliflower (cut into florets)
- 2 Tomatoes (diced)
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Chilli Powder
- 100 ml Water
- Salt (to taste)
- Coriander (for garnish)
Instructions
- 1
Heat the vegetable oil in a balti dish or large frying pan over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Stir in the minced garlic and cook for another minute.
- 4
Add the diced red and green bell peppers, sliced carrot, and cauliflower florets to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
- 5
Add the diced tomatoes, ground cumin, ground coriander, turmeric, garam masala, and chilli powder to the pan. Stir well to combine.
- 6
Pour in the water and season with salt to taste. Stir again, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are cooked through and the sauce has thickened slightly.
- 7
Garnish with fresh coriander leaves before serving.