Dry Vegetables

Balti Mushroom With Vegetables

Name: Balti Mushroom With Vegetables
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Baby Carrots - 8-10, halved longitudnally; Fresh or Frozen peas - 1/2 cup; Cauliflower - 10 medium florets; Potato - 2 medium, thick round slices; Mushrooms - either 12-14 whole white mushrooms; Onion - 1medium (about 100 g), sliced; Whole mustard seeds + Fenugreek seeds + Kalijira/Kalonji; Light Cream - 1/2 cup; Salt - To taste; White Oil - as indicated; Mix the following into a Masala paste:; Tomato Puree - 2 tbsp; Ginger - 1 tsp, grated/paste; Garlic - 1 tsp, grated/paste; Cilantro - 2 tbsp, chopped; Coriander Powder - 1 tsp; Chilli Powder - 1/2 tsp, may be varied according; Lemon juice - 2 tbsp

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Mushrooms and vegetables in a creamy Balti-style sauce - rich and satisfying.

Baby Carrots - 8-10, halved longitudnally
Fresh or Frozen peas - 1/2 cup
Cauliflower - 10 medium florets
Potato - 2 medium, thick round slices
Mushrooms - either 12-14 whole white mushrooms
Onion - 1medium (about 100 g), sliced
Whole mustard seeds + Fenugreek seeds + Kalijira/Kalonji
Light Cream - 1/2 cup
Salt - To taste
White Oil - as indicated
Mix the following into a Masala paste:
Tomato Puree - 2 tbsp
Ginger - 1 tsp, grated/paste
Garlic - 1 tsp, grated/paste
Cilantro - 2 tbsp, chopped
Coriander Powder - 1 tsp
Chilli Powder - 1/2 tsp, may be varied according
Lemon juice - 2 tbsp

Preparation

If using fresh peas, parboil and keep aside.

[Parboil means t o cook partially by boiling for a brief period].

Cooking

Heat 4 tbsp oil in a kadhai.

Fry cauliflowers, potatoes, and carrots together till golden brown and keep aside.

Heat 3 tbsp oil in the kadhai and heat. To it add Mustard + Fenugreek/Methi + Kalonji seeds. Fry for 30 sec or until seeds start to splutter.

Add onions and fry on medium-low heat for 2-3 minutes or until they are soft.

Add the fried vegetables along with peas and mushrooms. Mix well and cook on medium heat for 2-3 minutes

Add masala paste to the vegetables and mix.

Fry for 2 minutes.

Cook until the vegetables are done. If required, add little water from time to time. Keep heat at medium-low

This is a dry curry so do not add too much water.

Once the vegetables are cooked, add light cream and bring to boil, simmer for 1 minute and remove from heat

Garnish with cilantro just before serving.

Serving Suggestions

This curry may be served with any rice and dal

Per serving - based on typical ingredient amounts

~161 kcal Calories

~4 g Protein

~16 g Carbs

~9 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Cast Iron Kadai Traditional Indian wok for authentic cooking

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Stainless Steel Masala Dabba Spice box with 7 containers & spoons

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