Our favorite Indian restaurant is Punjabi and they have a specialty dish called Balti. It took us quite awhile to give it a try, but it became quickly our favorite. Being we are vegetarian, there were a couple of options for us, including Chana Balti and Mushroom. From there they had options of adding mixed vegetables, potatoes, or paneer. These can even be mixed so you get mixed vegetables with paneer.
We both prefer the chana, and with mixed vegetables. I’ve been probing the owner of the restaurant to see how they make it. That mixed with some meat recipes that I’ve found online, and I gave my own a shot. We had hardly any food left in the house, as we were supposed to be traveling, but thanks to some weather, we are now staying home. I scrounged some ingredients together that were in the cupboard and ended up with this.
Unfortunately I did not have any mixed vegetables to throw in, but I did have some black chickpeas, onion, garlic, and ginger. This recipe uses greek yogurt, cream, and mango chutney as well. I was quite surprised by the smells, as the mango chutney cooking produced quite a unique smell, however the flavor is great!
I happened to have some frozen chickpeas, which saved some time, and this dish took all of 10 minutes to throw together! If the chickpeas had been in their dried form, pressure cooking takes about 40 minutes for black chickpeas, and about 25 minutes for white chickpeas. The easy alternative is to get canned – then prep time is none.
Prep Time: 5 minutes
Cook Time 10 minutes
Total Time: 10 minutes
Yield: 3 servings (or 4 small servings)
Ingredients
1 small tomato
2 tbsp greek yogurt
2 tbsp Patak’s Mango Chutney
1 tsp chili powder
1 1/2 tsp garam masala
1 1/2 cup chickpeas
1 1/2 tsp minced garlic
1 1/2 tsp ginger
1 tsp salt
1/2 tsp coconut sugar
1/2 onion diced
2 tbsp heavy cream
1 tsp coriander/cumin
1/4 tsp cayenne pepper
4 tbsp olive oil
Directions
- Heat oil in a pan
- Cook onion until translucent, about 2 minutes
- Grind yogurt, tomato, garlic, ginger, sugar, salt, garam masala, coriander/cumin, and chili powder into a paste.
- Cook in pan for 2 minutes
- Add chickpeas and cook until thoroughly warmed
- Add cayenne pepper and mix
- Add cream and mix. If sauce is too thick, add water to desired consistency.
- Serve over a bed of rice, with naan, or roti.
To serve more people, add 1/4 cups carrots, 1/4 cup peas, and 1/4 cups cauliflower florets. Steam prior to starting to ensure soft texture.
Make this vegan by using coconut or almond based yogurt, and a plant-based cream like Soya plant based cream alternative.
Let me know what you think of this dish, or if you have any questions!
-Cassie