Ploughman's Lunch and the Miser's Feast by Brian Yarvin

Author:Brian Yarvin [Yarvin, Brian]
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt

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One-Pot Balti

Makes 4 servings

Many Balti recipes call for an oily paste of spices that have to be prepared separately, but here we use a quick-cooking stir-fried method and make the dish in one pot. So get ready and have your ingredients measured first and your wok, or a large skillet, on the stove. By curry standards, the action proceeds rapidly. Garlic-ginger paste is available in Indian markets.

1 teaspoon chili powder

½ teaspoon garam masala powder

½ teaspoon ground turmeric

½ teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon salt

2 tablespoons unsalted butter or ghee (clarified butter)

2 teaspoons tamarind concentrate

2 tablespoons garlic-ginger paste

2 cups sliced onion

1 cup carrot strips

1 cup chopped tomato

2 cups red or yellow bell pepper strips

2 cups cauliflower florets

¼ cup water, plus more as needed (optional)

2 tablespoons chopped fresh cilantro

Basmati rice, for serving

Naan (optional), for serving

Mix the chili powder, garam masala, turmeric, cumin, coriander, and salt together in a small bowl.

Combine the butter, tamarind, garlic-ginger paste, and dry spices in a large skillet or wok over high heat. Cook, stirring, until the dry spices are coated with butter, about

1 minute.

Add the onions and carrots and cook, stirring very frequently, until the onions are limp and begin to brown, about 5 minutes.

Add the tomatoes, bell peppers, and cauliflower and cook, stirring frequently, until the cauliflower is tender, about 8 minutes more. If the ingredients start to dry out, add water, ¼ cup at a time, until a thick sauce forms.

Toss in the cilantro, give the mixture a few stirs, and remove from the heat. Serve right away, with the basmati rice and, if you like, naan.

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