Balti means bucket and is the name given to a style of cuisine that in all probability was developed in Birmingham, England. Balti-style dishes are named after the p;;ot or vessel in which they are cooked and served, although a wok works just as well for cooking in. This dish is a lovely accompaniment.
2 ¼ pounds waxy potatoes, peeled and cut into 2 inch pieces
¼ cup vegetable oil
2 onions, finely chopped
1 bunch cilantro leaves
A few mint leaves
2 inch piece gingerroot, peeled qand coarsely chopped
4 garlic cloves
3 green chilies, chopped
½ teaspoon salt
¼ teaspoon turmeric
Bring a saucepan of water to boil over high heat. Add the potatoes, boil, and continue 10 minutes or until the potatoes are almost tender, drain and put aside.
Heat the oil in a wok over medium heat. Add the onions and fry, stirring frequently, 6 to 8 minutes until they are golden brown.
Put the cilantro, ginger, mint and chilies in a blender and blend until the mixture forms a coarse paste. Bring 1 ¾ cups water to a boil
Stir the salt and turmeric into the onions and cook 1 minute, then add the cilantro paste and continue frying, stirring constantly 3 to 4 minutes. Add the potatoes and fry stirring 3 minutes longer.
Pour the boiling water over and return to a boil. Reduce the heat and simmer, uncovered, 6 to 7 minutes until the potatoes are tender.
Cuisine Writer
