Indian - Butternut squash and vegetable Balti

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Butternut squash and vegetable Balti

 

 

Serves 4

Preparation time: 20 min

Cooking time: 1 1/2 hours (on high) or 3 hours (on low)

 

1 tbsp Vegetable oil 225g

Potato, peeled and diced (15mm pieces)

400g Butternut squash, diced (15mm)

225g Cauliflower florets (medium size)

225g Courgette, diced (15mm pieces) 100g French beans, trimmed and halved

4 tbsp Balti Paste

200g Canned chopped tomatoes

300ml Water or vegetable stock

2 - 4 Sprigs fresh mint

1Heat the oil in a pan, add the Curry Paste and cook until it starts to sizzle.

2Add all the vegetables together and stir fry for just 1 minute.

3Add the tomatoes, water or vegetable stock and mix well. Transfer to your Slow

Cooker and cook on High for 1 - 11/2 hours or on Low for 21/2 - 3 hours.

4Garnish with sprigs of fresh mint.

Serve hot with basmati rice, chapattis or naan bread.

 

 

Meena Pathak - Flavours of India - Delicious Slow Cook Recipes

 

And here is the:

 

 

Balti Paste

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Yield: 1 Servings

Ingredients:

 

--SPICES--

5 - 6 tb Coriander seed

2 - 3 tb Cumin seed

2 3 " pieces of cassia bark (can substitute cinnamon but cassia is

superior)

2 - 3 Habaneros or whatever you like!

2 ts Mustard seed

2 ts Fennel seed

3 ts Cardamom seed

1 ts Fenugreek(methi) seed

1 ts Lovage seed

1 ts Onion seed

7 (up to 1 tbsp) Fenugreek (methi) leaves, dried

6 Bay leaves

25 Curry leaves or more

 

ADDITIONAL

2 tb Ground turmeric

1 tb Ginger powder

1 tb Chilli powder

1 pn Asafoetida

 

Roast the spices and allow to cool, grind to a powder, then add additional

ingredients.

Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix

the spice into the vinegar, adding water if needed to make a creamy paste.

Let this stand for a while, 1/2 hour is best.

Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil,

care is needed here as it will splatter very easily. Stir the paste for about 5

mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil

rises to the top the spices are cooked, if not add more oil and cook again for

a while, don't forget to keep stiring.

Bottle the paste, (sterile jars essential) and cap with hot oil. This is

well worth the trouble to make and will store for a long time.