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Balti with Coriander Raita
There are two schools of thought about the origins of the name ‘balti’ - one is that it came from Baltistan in Northern Pakistan, the other that it's a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s become a classic throughout Britain! The typical balti is spicy but not hot and has a lovely depth of flavour from the blend of spices that can’t be achieved by the use of a regular curry powder. It’s a deliciously simple dinner served as it is here with rice, an onion and cucumber salad and raita.
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30 mins
40 mins
2/5
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£3.25
KITBAL_Balti_with_Coriander_Raita_RTU.pdf
There are two schools of thought about the origins of the name ‘balti’ - one is that it came from Baltistan in Northern Pakistan, the other that it's a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s become a classic throughout Britain! The typical balti is spicy but not hot and has a lovely depth of flavour from the blend of spices that can’t be achieved by the use of a regular curry powder. It’s a deliciously simple dinner served as it is here with rice, an onion and cucumber salad and raita.
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Recipe
30 mins
40 mins
2/5
Serves 4
Medium Effort
Lamb
Dietary
Veggie Friendly
Vegan
Gluten Free
Dairy Free
Taste Profile
Hot
Rich
Origin
Indian
India
- Raita Blend: mint, green cardamon
- Balti Garam Masala: cumin, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
- Balti Ground Spices: turmeric, chilli, Kashmiri chilli, cumin, cinnamon, coriander, paprika
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
- 600g diced lamb or a small cauliflower broken into florets for a veg/vegan version
- 2 red onions
- 1 cucumber
- 25g bunch of coriander
- 2 cloves of garlic
- Fresh ginger
- 1 lemon
- 250g natural yogurt (full fat is best) or dairy-free alternative
- 40g butter or dairy-free alternative
- 1 tbsp tomato puree
- 300g basmati or standard long grain rice
- Large lidded pan
- Medium saucepan
- Blender
Product Rating (1):
This was a true delight , simple to follow the recipe , we changed the lamb or cauliflower for chicken so tasted as we went to make sure the meat was cooked . The taste was great , enough heat and spice to suit our taste ,we also added fresh coriander to the curry sauce at the end of cooking which we feel lifts the taste . served with the raita , but also added fresh chopped tomato to the cucumber and onion, will have this again no problem
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Thanks for your lovely feedback, John - we're so pleased to hear how much you loved this recipe! Happy spicing!