A Kashmiri-style curry, mild, rich and fragant.

Balti cooking – from Baltistan in Northern Pakistan – is essentially a quick way of preparing curries using the stir-fry technique.

The food is cooked in a heavy wok-like pan called a karahi (kadhai)

Balti curry is not normally eaten with rice, but this rich, creamy dish goes well with plain boiled rice and traditional accompaniments.

The recipe and all instructions are on the back of the packet