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Monday, January 9, 2012

Balti Potato with Bell Pepper & Corn

I have to admit, once I tried this Balti Chicken from a cookbook, I have become hooked to Balti cooking style. As the whole dish is literally flavoured with whole spices and herbs, it is very healthy and flavourful dish. I have posted a Balti Dal with Spring onion & Tomato and Balti potato dish with aubergine/brinjal before. After trying them, these have become a regular dish in our menu. Try them, you will love them for sure.
Balti cuisine originates from the Northern Pakistan region of Baltistan, once a kingdom with its own royal family high in the harsh and cold Karakoram Mountains 'Balti' translates literally as cooking bucket, and the balti dish, known as a karai, is a two handled pan like a small, shallow wok in which the dish is both cooked and served. This cuisine is greatly influenced by the neighbouring cuisines of India, China, Iran and Afghanistan. The cooking style is quick, like a stir fry, and assembled straight in the pot, thereby retaining the freshness of the ingredients and the heat. Balti is traditionally served sizzling with a large naan bread which is used to scoop up this tasty dish. Balti cuisine includes from non-veg. Chicken, goat, lamb, prawn dishes till vegetarian potato, Aubergine, courgette dishes flavoured with whole Indian spices and fresh herbs.

This is another Potato dish I have tried from that book. Very simple and flavourful side dish with rice-dal/roti-dal combo. You need very few ingredients and very little time to prepare this dish. 

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Ingredients :
Potato : 3(medium), boiled and cubed
capsicum/bell pepper : 1(sliced lengthwise)
Frozen/fresh corn : 1/3 cup(optional)
Onions : 2(medium)
Fresh red/green chillies : 2(chopped finely)
Ginger : 1" piece (chopped finely)
Turmeric powder : 1 tsp.
Red chilli powder : 1-2 tsp.
Oil : 2 tblsp.
Salt to taste
Whole spices :
Fresh Curry leaves : 5-8
Cumin seed : 1/2 tsp.
Black Cumin seed : 1/2 tsp.
Mustard seed : 1 tsp.
Fennel seed : 1/2 tsp.
Fenugreek seed : 1/2 tsp.
Fresh Coriander leaves : 1/2 cup (finely chopped)

Method : 
  • Boil potatoes. Slice green capsicum lengthwise. Slice onions.
  • Heat oil in a pan. Reduce heat to medium, add curry leaves first, then add all the whole spices one by one, then chopped up ginger and red chillies, stir for a minute, then add sliced onion.
  • When onions change colour, add capsicums and corn, immediately add boiled and cubed potatoes. Season with salt, add turmeric and red chilli powder. Give a good stir. Add chopped coriander leaves. Mix well, close the lid and let it cook for 2-3 minutes.
  • Remove from heat and serve hot.

Monday, January 09, 2012 / by / 7 Comments


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