Chefs Binge · Indian · Serves 6 servings

Balti - Vegetable Curry with Potatoes

A two-stage vegetable balti: a smooth, tangy homemade base gravy, then a fast stir-fry of potatoes, peppers, cauliflower and okra finished in it. The base freezes for months, so it earns its place twice over.

Prep

30 min

Cook

40 min

Total

1 hr 10 min

Serves

6 servings

Per serving

290 kcal

Ingredients

Ingredients for Curry Base Gravy

4 tbsp ghee or vegetable oil

2 tbsp cumin seeds - or 2 tsp ground cumin

1 tbsp coriander seeds - or 1 tsp ground coriander

1 tbsp ground turmeric

1/2 tsp red chilli powder - adjust to your spice preference

1 tbsp garam masala

1 tbsp paprika

2 large onions - diced

1 medium carrot - diced

4 tsp garlic ginger paste

400 g chopped tomatoes

700 ml vegetable stock - plus more if needed

Ingredients for Vegetable Balti

2 tbsp ghee or vegetable oil

2 medium onions - quartered and separated into layers

1 green bell pepper - cut into 8 pieces

1 red bell pepper - cut into 8 pieces

2 medium tomatoes - cut into wedges

A handful of White cabbage - cut into squares

10 okra pods - tops removed and halved

2 handfuls of frozen peas

2 large potatoes - peeled and diced

Half of a small Cauliflower - cut into florets

1 tbsp garlic ginger paste

2-3 ladles of Base curry gravy

2 tbsp yoghurt

Knob of butter - optional if using ghee

Equipment

Large Saucepan or Pot · Balti Pan or Large Wok · Blender or Immersion Blender · Sharp Knife · Cutting Board · Wooden Spoon or Spatula · Measuring Spoons · Ladle · Serving Dish

Method

Heat Oil. In a large saucepan or pot, heat the ghee or vegetable oil over medium heat.

Toast Spices. Add the cumin seeds and coriander seeds to the hot oil. If you're using ground spices, add them later with the other spices. Sauté for about a minute until the seeds release their aroma.

Cook Vegetable. Add the diced onions and carrots. Cook for 5-6 minutes, stirring occasionally, until the onions are soft and translucent.

Add Garlic Ginger Paste. Stir in the garlic ginger paste. Cook for another 1-2 minutes, stirring continuously, until the raw smell of garlic and ginger dissipates.

Add Spices. Mix in the turmeric, red chilli powder, garam masala, and paprika. If using ground cumin and coriander, add them now. Stir to evenly coat the vegetables with the spices.

Cook Tomatoes. Add the chopped tomatoes. Cook and stir for about 5 minutes, until the tomatoes soften and start to break down.

Add Stock. Pour in the vegetable stock and stir well. Bring the mixture to a gentle boil.

Simmer the Base. Lower the heat to a simmer, cover, and cook for 20-25 minutes, until the vegetables are tender and the flavours meld together.

Blend. Once the vegetables are fully cooked, turn off the heat and let the mixture cool slightly. Use a blender or immersion blender to blend the mixture into a smooth, thick gravy. Add more vegetable stock if needed to reach your desired consistency.

Season. Taste the gravy and adjust the seasoning, adding more salt or spices if necessary.

Heat the Oil. Heat the ghee or vegetable oil in a Balti pan or a large wok over medium heat.

Cook the Onions. Add the separated onion layers to the pan and stir-fry for a few minutes until they start to soften.

Add Potatoes and Peppers. Toss in the diced potatoes, green, and red peppers. Continue stir-frying for a couple of minutes until they begin to soften slightly.

Add Tomatoes. Add the tomato wedges to the pan and sauté briefly until they start to break down and release their juices.

Incorporate Remaining Vegetables. Add the white cabbage, okra, frozen peas, and cauliflower florets to the pan. Stir everything together to evenly distribute the vegetables.

Coat with Garlic Ginger Paste. Stir in the garlic ginger paste and continue to stir-fry for 1-2 minutes, ensuring the vegetables are well coated with the paste.

Add Curry Gravy. Pour in the base curry gravy. Start with 2 ladles and adjust the amount based on your preference for how saucy you want the Balti to be.

Simmer in the Gravy. Stir everything together and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let the vegetables cook in the gravy for about 15-20 minutes, or until they are fully cooked but still retain some texture.

Adjust Seasoning. Taste the dish and adjust the seasoning, adding more salt or spices if necessary.

Add Yoghurt. Stir in the yoghurt and mix it well with the vegetables and gravy to add a creamy richness to the dish.

Optional Butter. If you're using vegetable oil, you can add a knob of butter at this stage to enhance the flavours of the Vegetable Balti.

Finish Cooking. Once the vegetables are cooked to your liking and the flavours have melded together, turn off the heat.

Chef’s notes

Make the base gravy in full, or double it. It is a freezer staple: it keeps three to four days in the fridge and up to six months frozen in curry-sized portions. Freeze it thick and let it down with water when you use it.

Toast the whole spices in the fat first. A minute in the hot ghee wakes up their oils and gives the base a depth that ground spice straight from the jar cannot.

The balti stage is a covered simmer on purpose. A classic balti is fast and open, but the raw potato and cauliflower here need the gentler covered cook to soften through without catching.

Stir the yoghurt in off the heat. Yoghurt curdles the moment it nears the boil, so a hot but not bubbling pan lets it melt in smoothly. A knob of butter at the end adds the richness if you cooked with oil.

Per serving Calories 290 kcal · Protein 7.5 g · Carbs 37 g · Fat 14 g · Saturates 8.5 g · Fibre 7 g · Sugar 7.5 g · Sodium 1000 mg

chefsbinge.com/balti-vegetable-curry-with-potatoes

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