Named after the pot which it is traditionally cooked, the Balti is of Punjabi origin, but was devised in Birmingham during the late 70s. This rich sauce includes tomatoes and onions and is an ideal complement with prawns or meat.
INGREDIENTS
Onions, Water, Rapeseed Oil, Potatoes, Green Peppers, Peeled Tomatoes, Spices (MUSTARD), Tomato Puree, Salt, Garlic, Ginger, Carrots, Lemon juice (SULPHITES), Green Chillies, Malt Vinegar (BARLEY), Tamarind, Fenugreek, Acetic & Lactic Acid.
Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens.
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