Balti curry is a flavorful and aromatic dish originating from the Balti region of northern Pakistan, particularly the areas of Kashmir. It is characterized by its bold spices, tangy flavor, and distinctive cooking method. Although its roots lie in traditional Kashmiri cuisine, the dish became popular in the UK, particularly in Birmingham, where it gained widespread recognition and became a staple in British-Indian restaurants.
The name “Balti” refers to both the style of cooking and the dish in which it is prepared. A “balti” is a flat-bottomed, round, two-handled metal pot or wok in which the curry is cooked and often served. The cooking process involves high heat, quick frying of ingredients, and the use of aromatic spices that result in a dish with a rich, flavorful sauce and tender pieces of meat or vegetables.
Balti curry is known for its vibrant and bold flavors. It typically includes a spice mix of garam masala, coriander, turmeric, cumin, ginger, and garlic, along with the heat of fresh or dried chiles. The curry has a slightly tangy taste due to the addition of yogurt or tomatoes, which balances out the spices and gives the sauce a smooth, rich texture.
Unlike traditional slow-cooked curries, Balti curry is cooked quickly over high heat, which preserves the freshness of the ingredients while infusing them with robust flavors.
Balti curry is extremely versatile and can be made with a variety of proteins, such as chicken, lamb, beef, or shrimp, as well as vegetarian options like paneer, chickpeas, or mixed vegetables. The choice of protein is usually marinated in a mixture of spices before being added to the curry. The dish is typically served with naan or roti bread, which is perfect for scooping up the flavorful sauce.