Monsoon Balti



Traditionally, Baltis are cooked in a cast iron pot called a karahi. Hearty peasant stews, they combine tomato, onion, garlic, and seasonal vegetables with Balti spices. The resulting aromatic comforting stews are eaten with naan (or pita) to scoop up the sauce. You can serve with yogurt or raita, and tangy Indian pickle on the side. Baltis are already a cult sensation in the U.K. as well. Now you can find out why.

Monsoon Balti is similar in its geographic origin and spice palate to Punjabi Garam Masala, but with a much different character. Our Monsoon Balti is a balanced blend of 16 different spices, so it has the complexity and allure of Moroccan Ras el Hanout, and can be used in similar ways. Use it to zest up a wide range of dishes from fried rice to fish to vegetables. Try our popular Tomato Balti Stew recipe, or use to roast potatoes or grill yams quickly.

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