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Balti with Coriander Raita

5/5 from 1 Customers

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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In stock
£3.25

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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.

Click here to read all about our spice travels to research different recipes!

Recipe

30 mins

40 mins

2/5

Serves

4

Effort

Medium Effort

Main Ingredient

Lamb

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Meal Taste

Rich

Origin

Popular Style

Indian

Country

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):

5/5

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

John Wilson View More

Thanks for your lovely feedback, John - we're so pleased to hear how much you loved this recipe! Happy spicing!

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