Vegetable Balti


1 1/2 medium onions

4 tsps olive oil

1 pepper (green or red)

1 tsp turmeric

2 gloves garlic

4 samll tomatoes

8-10g of ginger (fresh),

400g mix vegetables (such as cauliflower, swede, carrots, peas, green beans)

2 small potatoes (small cubed)

7 tsps Mr Huda’s Balti Paste

3 tbsp natural yogurt


2 bay leaves

1 green chilli

Fresh coriander

Vegetable Balti

1st stage (stock)
Cut 1 onion into 1/4 s, cut 3 tomatoes
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic clove, green chilli and a little coriander.

2. Put the above in a small sauce pan together with 3 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.

3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked place in a blender to make into a puree.

Stage 2
Par boil the chopped and peeled vegetables including the potatoes with salt and add the rest of the turmeric. Once this is done drain water and leave.

Final Stage

1. Heat 1 tbsp of oil (moderate heat) in a
medium sized pan.

2. Add the remainder of garlic clove (crushed) and the bay leaves and slowly fry until the garlic is golden.

3. Add rest of the onions, peppers (finely sliced) and the tomatoes with salt and cook to soften (stirring regularly).

4. Add the Mr Huda’s Balti Paste and the yogurt and cook for a minute (stirring regularly).

5. Add the ready blended stock, a little warm water (100-125ml) cook for 1 minute.

6. Add the boiled vegetables and gently
simmer for 10 minutes until vegetables are fully cooked or until the required texture(add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

7. Once cooking is nearly over add some chopped coriander, remove the bay leaves and leave the curry to settle for 5mins and remove any excess oil before serving.

Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.

3 teaspoons of chilli powder = Madras strength

5 teaspoons of chilli powder = Vindaloo strength