We found a large skillet works too.
Topping with a dollop of yogurt adds a hint of creaminess.
Serve with a side of sauteed spinach for a satisfying dinner.
Reduce heat to a simmer, cover and cook until the water is absorbed, about 40 minutes.
Add onions and cook, stirring occasionally, until translucent, 6 to 8 minutes.
Increase heat to high.
Stir in tomato paste and cook, stirring, for 1 minute.
Stir in broth, Worcestershire and salt; bring to a boil.
Reduce heat to medium and simmer, stirring occasionally, until thickened, 13 to 15 minutes.
Serve the balti over the rice, topped with some yogurt and cilantro with naan bread on the side.
Tips
To make ahead: Refrigerate balti (Steps 2-3) for up to 3 days.
Tip: Turmeric has anti-inflammatory properties.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
