Mushroom Balti - £1.75

Mushroom Balti - £1.75

This authentic mushroom

SERVES 4
COOKS IN 1 hour
DIFFICULTY Easy

Ingredients

In the bundle:

A spice mix for the curry including paprika, hot chilli powder, turmeric, cumin, ground coriander, cumin seeds, dried chillies, a cinnamon stick, garam masala, and fenugreek seed, which are premeasured and ready to pour into the mixture when the recipe indicates

You will need:

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

Method

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

Our kit costs £1.75 and serves 4

  1. Begin by marinating your mushrooms: place the mushrooms, lime juice, yoghurt, and your Teaspoon Club spice packet 1 into a bowl and mix well. Set aside for up to 2 hours
  2. The key to cooking your 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. The 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, and chillies, and fry for 1 minute until they smell fragrant
  3. Add the onion and fry until it has turned translucent (5 mins)
  4. Add the tomatoes and sizzle for up to 5 minutes
  5. Add the mushroom and cook it for up to 5 minutes (no longer), stirring until it is sealed on all sides
  6. Pour in your final Teaspoon Club spice packet and stir in well. Fry for 1 minute
  7. Pour in the stock. Cook your curry on the high heat until the stock has evaporated and the chicken is cooked through (10-15 minutes)
  8. Stir through the spinach until it is wilted
  9. Serve hot with chapatis and rice, and scatter with fresh coriander if desired

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

 

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