Balti is a traditional way of cooking Indian curries in a karahi cooking pan.
75 ml (3 tbsp) corn oil
2.5 ml (1/2 tsp) white cumin seeds
3 curry leaves
5 ml (1 tsp) crushed dried red chillies
2.5 ml (1/2 tsp) mixed onion, mustard and fenugreek seeds
2.5 ml (1/2 tsp) fennel seeds
3 garlic cloves
2.5 ml (1/2 tsp) shredded ginger
2 onions, sliced
6 new potatoes, sliced thinly
15 ml (1 tbsp) chopped fresh coriander
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced
2.5 ml (1/2 tsp) white cumin seeds
3 curry leaves
5 ml (1 tsp) crushed dried red chillies
2.5 ml (1/2 tsp) mixed onion, mustard and fenugreek seeds
2.5 ml (1/2 tsp) fennel seeds
3 garlic cloves
2.5 ml (1/2 tsp) shredded ginger
2 onions, sliced
6 new potatoes, sliced thinly
15 ml (1 tbsp) chopped fresh coriander
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced
method
1. Heat the oil in a deep round-bottomed frying pan or a karahi. Lower the heat slightly and add the cumin seeds, curry leaves, dried red chillies, mixed onion, mustard and fenugreek seeds, fennel seeds, garlic cloves and ginger. Fry for 1 minute, then add the onions and fry for a further 5 minutes, or until the onions are golden brown.
2. Add the potatoes, fresh coriander and fresh red and green chillies and mix well. Cover the pan tightly with a lid or foil, making sure the foil does not touch the food. Cook over a very low heat for about 7 minutes, or until the potatoes are tender.
3. Remove the pan from the heat, take off the foil and serve hot.
2. Add the potatoes, fresh coriander and fresh red and green chillies and mix well. Cover the pan tightly with a lid or foil, making sure the foil does not touch the food. Cook over a very low heat for about 7 minutes, or until the potatoes are tender.
3. Remove the pan from the heat, take off the foil and serve hot.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
