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The Vegetarian Curry Bible
Balti Chick-Peas (Chana Balti)
Balti Vegetarian
Ingredients:
Ingredients
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250 g Fresh coriander
2 tbsp Oil
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125 ml Oil
125 g Grated onion
1/2 t Ground fresh root ginger
1/2 t Ground fresh garlic
125 g Finely chopped fresh tomatoes
350 g cooked or canned chick peas, drained
125 g Grated or finely chopped onion
1 tsp Fresh garlic, ground
250 g Peeled potato, cut into 2.5cm cubes
1 tsp Salt
½ tsp Red chili powder (omit for milder taste)
½ tsp Turmeric
1 tsp Ground fresh green chilies (optional)
1 tbsp Ghee or
2 tbsp Oil
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1/2 t Salt
1/2 t Red chilli powder
1 pinch Ground turmeric
600 ml Water
1 Whole fresh green chilli
2 tbsp. Chopped fresh coriander
1 t Garam masala
1 tsp Grated fresh root ginger
Method:
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To prepare the coriander, take the leaves off the stalks, add to a large
bowl with plenty of water and soak for 20 seconds, so the silt can settle
to the bottom. Gently remove the leaves and chop finely or blend in a
food processor.
Put the oil in a karahi or deep frying pan, add the onions and fry until
transparent. Add the garlic and fry for 1 minute, then add the potatoes,
salt, red chili powder and turmeric. Cook on lowest heat setting for 5
minutes, or until potatoes are par-cooked.
Add the coriander and fresh chilies (if used) and mix once. Simmer on
low heat, for 10 minutes or until potatoes are fully cooked. Stir from
time to time to prevent mixture from sticking to the bottom. If the
potatoes are cooked but liquid remains, cook uncovered until it
evaporates.
Method
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Put the oil into a karahi or deep frying pan, add the onions and fry for 5
minutes or until golden brown.
Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15
minutes on low heat until the oil separates and the mixture forms a
pulp.
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Add a tablespoon of water at a time if required.
Add the cooked or canned chickpeas, salt, red chilli powder, and
turmeric, and stir well.
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Add 6 tablespoons of boiling water and simmer on low heat for 5-7
minutes or until excess water evaporates and there is thick gravy.
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In a small frying pan add the ghee and grated ginger and cook on low
heat for 1 minute or until brown. Pour on top of the vegetables in the
karahi -- this is called "tarka". Take to the table to serve, without
mixing. Serve with warm nan bread or chapattis brushed with some oil
70
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