Vegetable Balti Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Beans | 125 Gram | |
| Baby potatoes | 8 | |
| 1 large carrot, thickly sliced | ||
| 1 head of broccoli, cut into 8 small florets | ||
| Corn oil | 6 Tablespoon | |
| Onion | 1 , sliced | |
| 1/2 teaspoon onion seeds | ||
| Curry leaves | 4 | |
| Garlic | 3 Clove (5gm) | |
| Tomatoes | 2 , sliced | |
| Chilli powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 4 green chillies, thickly sliced | ||
| Coriander | 1 Tablespoon, chopped | |
Directions
Cook the black-eye beans in simmering water until soft.
Cook the potatoes and carrots in boiling salted water, then cut the potatoes in half.
Set aside.
Heat the oil in a karahi or wok, add the onion, onion seeds and curry leaves, followed by the garlic.
Stir-fry for about 2 minutes, then add the tomatoes, chilli powder and salt.
Stir-fry for a further 30 seconds.
Add the potatoes, carrots and broccoli florets, then the black-eye beans.
Continue to stir-fry for a further 3-5 minutes.
Add the green chillies and fresh coriander, cover with foil and simmer for a further 2 minutes.
Serve with accompaniments such as rice, naan or other Indian breads, dhaal and other vegetable dishes.
Cook the potatoes and carrots in boiling salted water, then cut the potatoes in half.
Set aside.
Heat the oil in a karahi or wok, add the onion, onion seeds and curry leaves, followed by the garlic.
Stir-fry for about 2 minutes, then add the tomatoes, chilli powder and salt.
Stir-fry for a further 30 seconds.
Add the potatoes, carrots and broccoli florets, then the black-eye beans.
Continue to stir-fry for a further 3-5 minutes.
Add the green chillies and fresh coriander, cover with foil and simmer for a further 2 minutes.
Serve with accompaniments such as rice, naan or other Indian breads, dhaal and other vegetable dishes.
Chef
