Veggie balti

Matt Dawson makes this Indian favourite packed full of veg with a cooling raita on the side
By Matt Dawson
Veggie balti
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 onion, very finely chopped
  • 3 garlic cloves
  • 25 g ginger, finely grated
  • 1 cauliflower, broken into florets
  • 1 carrot, thickly sliced
  • 1 red pepper, chopped
  • 100 g green beans, chopped into 3cm lengths
  • ¾ tsp turmeric
  • ¾ tsp garam masala
  • ½ tsp chilli powder
  • 1x400 g canned chopped tomatoes
  • 1 tsp sugar
  • limes
  • 2 tbsp chopped coriander

For the raita

  • 175 ml natural yogurt
  • 3/4 tsp ground cumin
  • 2 tbsp finely shredded mint
  • A pinch of sugar
  • ½ cucumber, grated


1. Heat the vegetable oil in a large frying pan or wok, add the cumin seeds and sizzle for about 20 secs. Add the onion and fry until golden about 5-7 mins.

2. Mix the garlic and ginger with 2 tablespoons of water, add to the onions, and continue cooking for another 30 secs. Stir in the cauliflower, carrot, red pepper and beans and fry for 3-4 mins.

3. Add the turmeric, chilli powder and garam masala followed by the tomatoes and sugar. Pour over 150ml water and bring everything to a simmer cook for about 15 mins, without a lid, until the vegetables are tender.

4. You might need to add a dash more water if the curry looks a bit dry. Sharpen with a squeeze of lime and sprinkle with chopped coriander.

5. While the curry is cooking, mix all the ingredients for the raita. Serve the balti with Indian flatbreads or rice and yogurt on the side.

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