Balti Spice Base For Vegetables
balti, indian, side dish, vegetables
2 teaspoon vegetable oil
1 garlic clove; thin sliced
2 oz onions; chunkily sliced
1 tablespoon balti masala paste -or-
1 tandoori masala paste-or-
1 balti green masala paste
----SPICE BASE OPTIONAL EXTRAS----
----ACIDIC----
1 1/2 teaspoon tomato puree
1 lemon; juice of
----EXOTIC----
2 teaspoon desiccated coconut
----HOT----
1 teaspoon ground chillies (cayenne) or more
----RICH----
3 tablespoon single cream (half & half)
----SAVOURY----
2 teaspoon dry fenugreek leaves
1 teaspoon water
----SOUR----
2 tablespoon greek style yoghurt up to
----SWEET----
1 teaspoon granulated sugar
This recipe can be made with Balti, green or Tandoori masala paste, to give three variations. Each of these variations can be varied again by adding your choice of optional extras. Each is a single portion base, but can be made in bulk (say 10 or more servings) by simply scaling up the quantities. You can then divide the base into yoghurt pots and - Freeze. The beauty of this single portion recipe is that it is fast to cook.
1 Heat the oil in the karahi (or wok) then stir-fry the garlic for about 15 seconds. Add the onion and stir-fry for around 1 minute. 2 Add the paste you've chosen and stir-fry for a further 2 minutes. If adding any extras from the optional extras list, do so now. 3 Remove from the heat, and cool and - Freeze, or add 1 portion of the vegetable of your choice (from Balti Vegetables a-z) and stir-fry to heat through, or use as directed in a specific recipe.
From: Ian Hoare Date: 23 Jan 97 National Cooking Echo Ä
Yield: 1 servings