Balti Stir-fried Vegetables with Cashews from India

Balti Stir-fried Vegetables with Cashews.

Prep 15 mins   Cook 7 mins   Eat 22 mins

These Balti Stir-fried Vegetables from India taste better than you can imagine. Make this recipe and you will have a beautiful, freshly-made, healthy dinner on the table in 22 minutes. Serve them with some perfectly steamed or baked basmati rice and you will thank me for the inspiration.

The aroma of cumin seeds, crushed chiles, garlic and ginger root cooking is intoxicating.

I’m sure you’ve stir-fried vegetables before, so what makes this dish so special? It’s the addition of cumin seeds (not ground cumin), dried chiles , ginger root and garlic. Start with these ingredients in your Balti, wok or skillet and the aroma will send everyone into your kitchen to ask what’s for dinner.

Cut all the vegetables and have ingredients prepped before cooking.

Why are these vegetables called Balti? Balti is a type of cooking vessel that looks like a wok, used heavily in the UK, where there is a large Indian population. Balti is in the Kashmir region of India near northern Pakistan.

The green onions, chiles and cashews are ready to be scooped into the Balti or skillet.

Use this recipe as a guide and add or subtract vegetables based on what you have in your kitchen. Just remember to cut all the vegetables the same size so that they cook evenly.

Garlic and ginger root minced in a small food processor are added.

Once you have your vegetables prepped, heat some oil in a skillet and add the cumin seeds and chiles and let them sizzle for a minute.  Then add the garlic and gingerroot and the aroma will envelope you.

Balti Stir-fried Vegetables cook up in about 7 minutes.

Add the vegetables and cashews to the skillet and cook until tender.  Add a little water to the pan if it seems too dry. Just before serving, add the lemon juice and salt. Garnish with fresh mint leaves.

Balti Stir-fried Vegetables served with Basmati Rice and Fish Curry at our Indian Cooking Class.

Serve Balti Stir-fried Vegetables with Perfect Basmati Rice.

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Irene and Patricia ready to serve Balti Stir-fried Vegetables with Cashews.

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Balti Stir-fried Vegetables with Cashews

2 medium carrots, peeled and sliced
1 red pepper, cut into 2″ strips
1 green pepper, cut into 2″ strips
2 zucchini, cut in rounds
1 cup green beans, cut into 2″ pieces
5 spring onions, sliced
1 Tablespoon ginger root, minced
2 cloves garlic, minced
2 Tablespoons canola oil
1/2 teaspoon cumin seeds
4 dried chiles, stems removed and crushed
1/4 cup cashew nuts, coarsely chopped
1 teaspoon salt
2 Tablespoons lemon juice
8 fresh mint leaves, sliced for garnish

1. Prep the vegetables (first 8 items) by doing all the chopping and set aside.

2. Heat the oil to medium heat in a wok or skillet and fry the cumin seeds and chiles for 1 minute. Add in garlic and ginger root and cook for another minute.

3. Add vegetables and nuts and stir them around gently. Cook for about 5-7 minutes or until vegetables are tender. Add the salt to taste and lemon juice. Transfer the vegetables to a serving dish and garnish with the fresh mint leaves and serve immediately.

Servings: 6     121 calories per serving

Preparation Time: 15 minutes
Cooking Time: 7 minutes
Total Time: 22 minutes

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5 from 1 vote

Balti Stir-fried Vegetables with Cashews

Balti is a type of cooking vessel that looks like a wok, used heavily in the UK, where there is a large Indian population. Balti is in the Kashmir region of India near northern Pakistan. Use this recipe as a guide and add orsubtract vegetables based on what you have in your kitchen. Just remember to cut all the vegetables the same size so that they cook evenly.

Prep Time15 minutes mins

Cook Time7 minutes mins

Total Time22 minutes mins

Course: Side Dish, Vegetable

Cuisine: Indian

Servings: 6

Calories: 121kcal

Ingredients

• 2 medium carrots peeled and sliced
• 1 red pepper cut into 2" strips
• 1 green pepper cut into 2" strips
• 2 zucchini cut in rounds
• 1 cup green beans cut into 2" pieces
• 5 spring onions sliced
• 1 Tablespoon ginger root minced
• 2 cloves garlic minced
• 2 Tablespoons canola oil
• 1/2 teaspoon cumin seeds
• 4 dried chiles stems removed and crushed
• 1/4 cup cashew nuts coarsely chopped
• 1 teaspoon salt
• 2 Tablespoons lemon juice
• 8 fresh mint leaves sliced for garnish

Instructions

• Prep the vegetables (first 8 items) by doing all the chopping and set aside.
• Heat the oil to medium heat in a wok or skillet and fry the cumin seeds and chiles for 1 minute. Add in garlic and ginger root and cook for another minute.
• Add vegetables and nuts and stir them around gently. Cook for about 5-7 minutes or until vegetables are tender. Add the salt to taste and lemon juice. Transfer the vegetables to a serving dish and garnish with the fresh mint leaves and serve immediately.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 121kcal