Please could anyone help me out with any mild Vegetable Balti recipes?

Balti Potatoes and Coriander (Aloo Dhaniya)





INGREDIENTS:





250 g Fresh coriander


2 T Oil


125 g Grated or finely chopped onion


1 t Fresh garlic, ground


250 g Peeled potato, cut into 2.5cm cubes


1 t Salt


1/2 t Red chili powder (omit for milder taste)


1/2 t Turmeric


1 t Ground fresh green chilies (optional)


2 T Oil


1 t Grated fresh root ginger





METHOD:





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 *karai* 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.





In a small frying pan add the oil/margarine and grated ginger and cook on low heat for 1 minute or until brown. Pour on top of the vegetables in the *karai* -- this is called ';tarka';. Take to the table to serve, without mixing. Serve with warm nan bread or chapattis brushed with some oil, and thin slices of mooli (white radish).


**************************************鈥?br>




Cauliflower, Spinach and Chickpea Balti





Ingredients





For the balti sauce:





3 tbsp vegetable oil


2cm/戮in piece ginger, grated


1 large garlic clove, crushed


3 onions, chopped


250ml/8戮fl oz water


4 tomatoes, chopped


2 tsp chopped fresh coriander


1 tsp ground cumin


陆 tsp turmeric powder


录 tsp chilli powder


陆 tsp paprika


陆 tsp garam masala


2 bay leaves


4 cardamoms, broken slightly open


1陆 tsp salt





For the vegetables:





1 tbsp vegetable oil


2 onions, chopped


2cm/戮in piece ginger, grated


3 garlic cloves, crushed


2 tomatoes, chopped


200g/7录oz cauliflower florets


250g/8戮oz tinned chickpeas, drained and rinsed


2 tsp salt


250g/8戮oz baby spinach leaves


2-3 fresh green chillies, finely chopped


1 tbsp chopped fresh coriander


1 tsp garam masala





To serve


naan bread





METHOD:





1. Heat the oil in a saucepan then add the ginger and garlic and stir.


2. Add the onions and stir-fry for five minutes until they are translucent.


3. Add the water and bring to the boil.


4. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes.


5. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender.


6. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown.


7. Add the ginger and garlic, stir well, and cook for one minute.


8. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce).


9. Turn the heat to low, cover and simmer until the cauliflower is just tender.


10. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down.


11. Stir in the coriander.


12. Just before serving, sprinkle the garam masala on top.


13. Serve with naan bread or chapatis.


**************************************鈥?br>




Golden Zucchini Balti





Serving Size: 4





METHOD:





1 Yellow zucchini/courgette


1 Onion


1 Yellow or Orange Pepper


2 Small Red or Yellow Tomatoes


1 Clove Garlic


1/4 ts Turmeric


1/4 ts Chopped chilies (dried)


1 Small Cayenne chili


1 c Balti Sauce


1/2 c Vegetable stock


Vegetable oil for frying





METHOD:





Scrub all vegetables and dry. Heat oil in karahi. Saute onions until transparent: add turmeric, garlic and chopped dried chilies, and saute for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside.





Reheat oil slightly. Slice half the zucchini/courgette into rounds: chop the rest into ';matchsticks';. Slice and roughly chop the tomatoes: seed and chop the peppers and chili. Quickly stirfry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the balti sauce.





Cook for about 5-10 more minutes until you like the consistency. If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again.





Serve in karahi with naan bread, or on a plate, with rice.Please could anyone help me out with any mild Vegetable Balti recipes?
Traditionally, Baltis are cooked in a cast iron pot called a karahi, which is similar to a wok. They are eaten with naan (pitas are fine) to scoop up the sauce and with a little yogurt or raita on the side. We enjoy some mixed Indian pickle to add a zesty additional flavour.








Ingredients:


3 tbsp. light oil


1 large onion, chopped


3-5 tbsp. Monsoon Balti (to taste)


4-8 cloves garlic, chopped


minced chilies to taste


2 tsp of minced fresh ginger


2 cups chopped veggies of choice (zucchini and eggplant are good)


28 oz. can of diced tomatoes or 4 cups chopped fresh


1/2 tsp sugar (optional)


1/2 - 1 cup of water or stock (as needed)


1 bunch cilantro, chopped


Salt to taste





Method:


In a large cooking pot, saut茅 the onion, Monsoon Balti, garlic and ginger until the onion is translucent. If you like it hot, add chilies at this point. Add 3 tbsp. of the liquid to keep it moist.Toss in the veggies, tomatoes and sugar with the remainder of the water/stock and salt to taste. Simmer for approximately 40 minutes, or until it thickens. At the last moment, add the chopped cilantro and serve. Feel free to jam, this is guerrilla cuisine. In the summer, I make Balti鈥檚 from whatever is available in the garden





Serves: 3 as main dish, 4 鈥?5 as side dish.