Golden Zucchini, Etc. Balti

This balti is all about the golden color. Yellow summer squash, yellow or orange bell pepper, turmeric, and tomatoes come together in a karahi for a bright, sunny vegetable curry that’s as pretty as it is quick. The vegetables get a fast stir-fry before the balti sauce goes in, so they keep some crunch and don’t turn to mush.

Cutting the zucchini two ways (half into rounds, half into matchsticks) gives you contrasting textures in the same dish. The rounds hold their shape and stay meaty; the matchsticks soften and melt into the sauce. Sautéing the onions with turmeric and garlic first, then removing them before stir-frying the vegetables, builds layers of flavor without overcooking the aromatics.

Kitchen Tips

• Watch the garlic carefully when sautéing with the turmeric. Garlic scorches fast in hot oil and turns bitter in seconds.
• Stir-fry the vegetables quickly over high heat. Two minutes is enough to get some color without losing the snap.
• A splash of white wine or vegetable stock added near the end loosens the sauce and adds a little extra body. Let it reduce back down before serving.
• Serve straight from the karahi with naan bread for scooping.

Variations

• Add paneer cubes for protein and a creamy contrast to the vegetables.
• Toss in a handful of fresh cilantro and a squeeze of lime juice at the end for brightness.
• Use a mix of green and yellow zucchini for even more color on the plate.