SPICY VEGETABLE BALTI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cover and cook spinach over medium heat for about 3-5 minutes or until wilted. Drain well and set aside.
- Heat ghee or oil and stir-fry spices for half a minute. Add onion, garlic, capsicum and mushrooms. Stir-fry at least for 5-7 minutes.
- Stir in the potatoes with spinach, salt and Balti sauce. Toss gently and transfer to a serving dish and serve hot.
- The Balti Sauce: Heat oil and stir-fry onions until translucent. Add garlic, ginger and spices. Stir well.
- Add stock, tomatoes and bay leaves. Bring to the boil.
- Reduce heat, cover and simmer for 20-25 minutes, stirring often. Discard cinnamon sticks and bay leaves. Cool slightly and puree. Set aside.
INGREDIENTS
- 750 grams spinach, leaves and stems separated
- 220 ml vegetable stock or water
- 3 tomatoes, chopped
- 2 potatoes, peeled and cut into small pieces, boiled and drained
- 100 ml IDHAYAM sesame oil
- 1¼ large spanish onions, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 inch ginger knob, peeled and chopped
- 1 teaspoon fenugreek seeds
- 1 teaspoon ground coriander
- 1½ teaspoon cumin
- 1 teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- 2 cloves garlic, peeled and crushed
- ½ teaspoon ground turmeric
- 1 teaspoon chilli powder
- 4 cardamom pods
- 1 cinnamon sticks, small
- 2 bay leaves
- 1 teaspoon ground turmeric
- 1½ teaspoon garam masala
- 1 onion, quartered and thinly sliced
- 1 large red bell pepper, pith removed and cut into thin strips
- 500 grams button mushrooms, wiped and stems discarded
- Salt to taste
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