Mushroom Balti - £2.25

Mushroom Balti - £2.25

This authentic mushroom "Birmingham" Balti is quick to make once the ingredients are prepped and is cooked quickly over a high heat

SERVES 4
COOKS IN 1 hour
DIFFICULTY Easy

Ingredients

In the kit:

Three spice mixes for the curry including paprika, hot chilli powder, turmeric, ground cumin, ground coriander, cumin seeds, dried chillies, a cinnamon stick, garam masala, and fenugreek seeds

You will need:

Closed cup mushrooms (300g, quartered)
Lime juice (1 tbsp)
Yoghurt (1 tbsp)
Vegetable oil (4 tbsp)
Garlic clove (1, crushed)
Ginger (thumb-size piece, grated)
Green chillies (2, finely chopped)
Onions (2, finely chopped)
Tomatoes (4 medium, roughly chopped)
Stock (500ml)
Spinach (100g, roughly torn)
Coriander and rice to serve

Method

This authentic mushroom "Birmingham" Balti is quick to make once the ingredients are prepped and is cooked quickly over a high heat

Our kit costs £2.25 and serves 4

  1. Begin by marinating the mushrooms: place the mushrooms, lime juice, yoghurt, and your first Teaspoon Club spice packet into a bowl and mix well. Set aside for up to 2 hours
  2. The key to cooking the Balti is to get the pan very hot and cook it quickly. Ideally, cook your Balti in a Karahi or Balti pan, but a wok will suffice. A Balti should be quite a dry curry, as it can be served with just naan bread. Begin by heating the vegetable oil on a high heat until it is hot (2 minutes or so). Add your second Teaspoon Club spice packet and stir for 1 minute. Add the garlic, ginger, chillies, and onion and fry until the onion begins to soften (about 5 mins)
  3. Add the tomatoes and sizzle for 5 minutes until the skin starts to soften
  4. Add the marinated mushrooms and cook them for up to 5 minutes (no longer), stirring as you cook them
  5. Pour in your final Teaspoon Club spice packet and stir in well. Fry for 1 minute
  6. Pour in the stock. Cook your curry on a high heat until the stock has evaporated and the mushrooms are cooked through (10-15 minutes)
  7. Stir through the spinach until wilted
  8. Serve hot with chapatis and rice, and scatter with fresh coriander if desired

 If you would like to buy this recipe kit, click on the product link below

 

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