Balti Curry

Balti Curry

According to legend, this curry was invented in the Indian restaurants of Birmingham in the 1980s. Another story goes that the name comes from the fact that balti translates as ‘bucket’, and refers to the pan in which it is cooked and served. And yet another maintains that the name comes from the Pakistani region of Baltistan. Whichever story is true, balti is now one of the most popular Indian dishes in this country, and this blend is the perfect way to recreate the dish at home.

It is a mild, tomato based curry made with a fresh blend of many aromatic spices, and it is a very ‘wet’ curry, with lots of tasty gravy. It is usually cooked with chicken or lamb, with the addition of fresh garlic, ginger, onion, chopped tomatoes, coriander leaves and 2-3 tsp of the Balti spice mixture. Cream or yoghurt can be added if you like a creamy curry, and it also works very well with vegetables instead of meat. Serve garnished with fresh coriander leaves, alongside basmati rice and/or naan bread.

Ingredients: Mustard Powder, Coriander, Salt, Cumin, Fenugreek, Fennel, Cardamom, Cassia, Onion Powder, Paprika, Caraway, Chilli Powder, Cinnamon, Ginger, White Pepper, Turmeric, Rusk: Wheat Flour (calcium carbonate, iron, niacin, thiamin), Salt; Spice Extracts (Turmeric, Paprika, Coriander, Cumin, Garlic), Nutmeg, Celery.


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