Balti means Bucket in Hindi and some other Indic languages. It is difficult to pinpoint the origin of Balti Veg, but many believe it comes from the way the dish was cooked in an Iron pot. Now this pot may have originated in Baltistan. The Balti Curry is quite popular in Birmingham, UK and has a history there. It is traditionally served with Naan bread. I remember Balti making it to the menu when I was a kid, but it has since lost favor and is rarely found on the new Indian restaurant menus.
Baltistan geographically lies at the cusp of today’s China, Pakistan, India and Tibet. The way the dish is cooked – Cantonese style in a hot cast iron wok – may have come from this area. We might never know where it hails from, but it sure is a quick and rustic way to make some flavorful curry in minutes.
Balti Veg Ingredients
1 large onion, finely Chopped
1 Cup Broccoli
1/2 Cup Carrots
1 Tomato chunked
200 gms Tofu cubed
3-4 Garlic Cloves, grated
1 tsp Garam Masala
2 Green Cardomom pods, split
1/2 inch Cinnamon
3-4 Cloves
1 tsp kashmiri chilli powder
1 tsp Turmeric
1 tbsl yougurt
1 tbsp Chickpea flour
3 tbs Oil
Salt to taste
1 1/2 Cup water
How to Make Balti Veg
1. Heat the oil on a high flame
2. Add the carrots and fry for a couple of minutes
3. Add the onions and fry on a high flame for a couple of minutes more
4. Add the garlic, yougurt, and other dry spices and saute for lalf a minute on high
flame
5. Add the water and bring it to a boil
6. Now add the Tofu, Broccoli, and Tomatoes and boil for a couple of minutes
7. Mix the chickpea flour in water to get a batter like consistency and add
it to the boiling curry
8. Heat for a couple of minutes
Serve Vegetable Balti curry with fresh, hot naan bread.
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