Thursday, October 12, 2006

Balti-Vegetable-Curry Recipe

4 to 5 cups of vegetables (spinach, mushrooms,
cauliflower,potatoes and peas)
      ·  2 cups Balti Sauce 
·  Salt to taste 
·  chopped fresh cilantro and garam masala for
·  Heat spray in pan, add mixed vegetables and
stir fry for about five minutes.
·   Add Balti Sauce and stir-fry until hot and
bubbling.Lower heat, covers, and simmers
ten to fifteen minutes until vegetables are
cooked.If sauce looks dry, add 1/4 cup of
vegetable stock or water.Add salt to taste.
Garnish with cilantro and garam masala.
 Serve it over some basmati rice,
and you've really got something.

Balti- Sauce 
·    3 Serrano peppers, roughly chopped
·    2 large onions, sliced
·    1 teaspoon garlic, minced
·    1 teaspoon ginger, minced
·    1 teaspoon turmeric
·    1 teaspoon garam masala
·   1/2 oz can chopped tomatoes
·    1/2 cup cilantro leaves
·    1 teaspoon salt
Heat spray in pan, add next four ingredients
and stir-fry until onions are soft.

Add remaining ingredients and bring to a
Lower heat and simmer for twenty
Let cool. Puree in blender.
Sauce can be refrigerated for a week or
frozen up to two months.

If your unfamiliar with garam masala,
it's a spice mixture including cinnamon,

cloves, and black pepper.

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