for 3-4 Large Portions

A refined blend of pickles and spices gives these rich curry dishes their distinctive tangy flavour

1. Heat 3-4 tablespoons of oil in a pan, for 30 seconds on full heat.

2. Add 175g Shaheens Achar Masala & stir continuously for 1 minute

3. Add from 350g (for hot curry)- 500g (for Mild Curry) of Meat, Chicken , Fish or Vegetables.

4. Add 3-4 tablespoons of plain yoghurt and 2 chopped fresh tomatoes, mix together well and cook as follows:

Cover & simmer on low - medium heat for about 20 minutes, stirring occasionally, until tender. ( for lamb or beef please add 200ml of water at step 3 and cook for about 1 hour ) Tasty Tips: add 2-3 green chillies, sliced in half, or a finely sliced green pepper 5 minutes before the end of cooking time. Fresh lemon juice (1-3tsp ) can also be added for that extra tanginess if desired.

Shaheens Achar Masala paste is as flexible as Shaheens Balti Masala Paste, the same wide range of vegetables or meat can be added to create different flavours: lamb chops, diced lamb, diced chicken, prawns, peas, carrots, potatoes, cauliflower etc

INGREDIENTS: onions, tomatoes, vegetable oil, lemon juice, garlic, ginger, caraway, fenugreek, aniseed,mace, lentils, special mixed spices, water, salt.

for 3-4 Large Portions

A refined blend of pickles and spices gives these rich curry dishes their distinctive tangy flavour

1. Heat 3-4 tablespoons of oil in a pan, for 30 seconds on full heat.

2. Add 175g Shaheens Achar Masala & stir continuously for 1 minute

3. Add from 350g (for hot curry)- 500g (for Mild Curry) of Meat, Chicken , Fish or Vegetables.

4. Add 3-4 tablespoons of plain yoghurt and 2 chopped fresh tomatoes, mix together well and cook as follows:

Cover & simmer on low - medium heat for about 20 minutes, stirring occasionally, until tender. ( for lamb or beef please add 200ml of water at step 3 and cook for about 1 hour ) Tasty Tips: add 2-3 green chillies, sliced in half, or a finely sliced green pepper 5 minutes before the end of cooking time. Fresh lemon juice (1-3tsp ) can also be added for that extra tanginess if desired.

Shaheens Achar Masala paste is as flexible as Shaheens Balti Masala Paste, the same wide range of vegetables or meat can be added to create different flavours: lamb chops, diced lamb, diced chicken, prawns, peas, carrots, potatoes, cauliflower etc

INGREDIENTS: onions, tomatoes, vegetable oil, lemon juice, garlic, ginger, caraway, fenugreek, aniseed,mace, lentils, special mixed spices, water, salt.

for 3-4 Large Portions

A refined blend of pickles and spices gives these rich curry dishes their distinctive tangy flavour

1. Heat 3-4 tablespoons of oil in a pan, for 30 seconds on full heat.

2. Add 175g Shaheens Achar Masala & stir continuously for 1 minute

3. Add from 350g (for hot curry)- 500g (for Mild Curry) of Meat, Chicken , Fish or Vegetables.

4. Add 3-4 tablespoons of plain yoghurt and 2 chopped fresh tomatoes, mix together well and cook as follows:

Cover & simmer on low - medium heat for about 20 minutes, stirring occasionally, until tender. ( for lamb or beef please add 200ml of water at step 3 and cook for about 1 hour ) Tasty Tips: add 2-3 green chillies, sliced in half, or a finely sliced green pepper 5 minutes before the end of cooking time. Fresh lemon juice (1-3tsp ) can also be added for that extra tanginess if desired.

Shaheens Achar Masala paste is as flexible as Shaheens Balti Masala Paste, the same wide range of vegetables or meat can be added to create different flavours: lamb chops, diced lamb, diced chicken, prawns, peas, carrots, potatoes, cauliflower etc

INGREDIENTS: onions, tomatoes, vegetable oil, lemon juice, garlic, ginger, caraway, fenugreek, aniseed,mace, lentils, special mixed spices, water, salt.

for 3-4 Large Portions

A refined blend of pickles and spices gives these rich curry dishes their distinctive tangy flavour

1. Heat 3-4 tablespoons of oil in a pan, for 30 seconds on full heat.

2. Add 175g Shaheens Achar Masala & stir continuously for 1 minute

3. Add from 350g (for hot curry)- 500g (for Mild Curry) of Meat, Chicken , Fish or Vegetables.

4. Add 3-4 tablespoons of plain yoghurt and 2 chopped fresh tomatoes, mix together well and cook as follows:

Cover & simmer on low - medium heat for about 20 minutes, stirring occasionally, until tender. ( for lamb or beef please add 200ml of water at step 3 and cook for about 1 hour ) Tasty Tips: add 2-3 green chillies, sliced in half, or a finely sliced green pepper 5 minutes before the end of cooking time. Fresh lemon juice (1-3tsp ) can also be added for that extra tanginess if desired.

Shaheens Achar Masala paste is as flexible as Shaheens Balti Masala Paste, the same wide range of vegetables or meat can be added to create different flavours: lamb chops, diced lamb, diced chicken, prawns, peas, carrots, potatoes, cauliflower etc

INGREDIENTS: onions, tomatoes, vegetable oil, lemon juice, garlic, ginger, caraway, fenugreek, aniseed,mace, lentils, special mixed spices, water, salt.

for 3-4 Large Portions

A refined blend of pickles and spices gives these rich curry dishes their distinctive tangy flavour

1. Heat 3-4 tablespoons of oil in a pan, for 30 seconds on full heat.

2. Add 175g Shaheens Achar Masala & stir continuously for 1 minute

3. Add from 350g (for hot curry)- 500g (for Mild Curry) of Meat, Chicken , Fish or Vegetables.

4. Add 3-4 tablespoons of plain yoghurt and 2 chopped fresh tomatoes, mix together well and cook as follows:

Cover & simmer on low - medium heat for about 20 minutes, stirring occasionally, until tender. ( for lamb or beef please add 200ml of water at step 3 and cook for about 1 hour ) Tasty Tips: add 2-3 green chillies, sliced in half, or a finely sliced green pepper 5 minutes before the end of cooking time. Fresh lemon juice (1-3tsp ) can also be added for that extra tanginess if desired.

Shaheens Achar Masala paste is as flexible as Shaheens Balti Masala Paste, the same wide range of vegetables or meat can be added to create different flavours: lamb chops, diced lamb, diced chicken, prawns, peas, carrots, potatoes, cauliflower etc

INGREDIENTS: onions, tomatoes, vegetable oil, lemon juice, garlic, ginger, caraway, fenugreek, aniseed,mace, lentils, special mixed spices, water, salt.

SHAHEENS BALTI MASALA, is a rich paste, which has been specially designed to achieve truly authentic Balti Dishes, with carefully chosen ingredients and aromatic spices, completely different from any other product on the market. Now anyone can create a wide variety of eastern dishes with just one paste, and it can take as little as 10 minutes! This paste is Halal and suitable for vegetarians. It is extremely versatile, and can be used with fish, prawns, meat, vegetables, chicken, pulses, rice (even scrambled eggs!) to make up to 30 alternative dishes! According to taste, your dish can be made cooler by adding more meat, or vegetables, more yoghurt or less paste.

Chicken Balti Masala (3 - 4 large portions )

1. Heat 3-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add from 350g ( for hot curry ) - 500g ( for mild curry ) of diced chicken, 1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well. Cover and simmer on Low - Medium heat for approximately 20 minutes, stirring occasionally , until meat is tender.

1. Add 2-3 sliced green chillies sliced in half and 1 -2  tbsp of Natural Yoghurt when you are first adding the chicken to the pan, water can also be added at this point to make more sauce.
2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

NOTE: This is the basic cooking instructions for any Balti Masala dish, Lamb, prawns, fish, vegetables etc, can be used in place of the chicken, although cooking times may have to be altered

LAMB BALTI

( for 3 - 4 large portions )

1. Heat 3-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry ) diced Lamb, 1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well. ( Beef can also be used ) Add 150 - 200ml water then cover and simmer on Low - Medium heat for approximately 1 hour, stirring occasionally , until meat is tender. 

1. For a hotter curry add 2-3 sliced green chillies sliced in half when you are first adding the Meat to the pan.
2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

NOTE: This is the basic cooking instructions for any Balti Masala dish, chicken, prawns, fish, vegetables etc, can be used in place of the  Lamb, although cooking times may have to be altered.

BALTI LAMP CHOPS

( for 3 - 4 large portions )

1. Heat 3-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 400g - 500g of Lamb chops,1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well. Add 250ml water then cover and simmer on Low - Medium heat for approximately 1 1/2  hours, stirring occasionally , until meat is tender. 

1. For a hotter curry add 2-3 sliced green chillies sliced in half when you are first adding the Meat to the pan.
2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

NOTE: This is the basic cooking instructions for any Balti Masala dish, chicken, prawns, fish, vegetables etc, can be used in place of the  Lamb, although cooking times may have to be altered.

KOFTA (MEATBALLS)

( for 3 - 4 large portions )

1. Finely chop 1 medium onion and 2-3 green chillies, pinch of salt, mix together in a bowl with 500g minced lamb ( beef can also be used )
2. Add a beaten egg and mix with the mince meat to bind. Shape the meat into balls.
3. Pour 3-4 tablespoons of oil into a pan, heat and add Balti Masala paste, stir on medium heat for 1 minute. 
4. Add the meatballs to the paste, and cook for 5 minutes, turning to ensure that they are cooked evenly.
5. Add 1 - 1.5 cups of water, stir well. Cover and allow to simmer for about 30 minutes, or until meat is cooked.

SERVING SUGGESTION: Serve with warm Nan or rice , whole boiled eggs can be added, at the end of cooking time, if desired. 

for 3 - 4 large portions

1. Heat 3-4 tablespoons of Butter in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry ) Prawns or your choice of fish,1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well. Cover and cook for roughly 10 - 15 minutes on low - medium heat. If you find that there is a lot of excess water from the prawns, remove the lid and allow it to boil away.

1. For a hotter curry add 2-3 sliced green chillies sliced in half when you are first adding the prawns/fish to the pan.
2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

NOTE: This is the basic cooking instructions for any Balti Masala dish, chicken, Lamb, vegetables etc, can be used in place of the  prawns/fish, although cooking times may have to be altered.

SERVING SUGGESTION: Serve with Warm Nan, Rice or salad 

GHOBI ALOO

( for 3 - 4 large portions )

1. Heat 2-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 400g of equal parts potatoes, halved & chopped into 5mm thick sections, and small  cauliflower florets mix in well. Cover and simmer on Low - Medium heat for approximately 40 minutes, stirring occasionally. Add small amount of water if mixture is drying out before end of cooking time. Cooking times for potatoes can vary depending on type. 

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.
Or excellent as an alternative sandwich filler on a fresh bap or breville

BENGAIN BALTI 

( for 3 - 4 large portions )

1. Heat 2-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry ) of equal parts washed chopped aubergines, chop into roughly 1 inch cubes, and potatoes, halved & chopped into 5mm thick sections. Add a small amount of water if dry Cover and simmer on Low - Medium heat for approximately 30 - 35 minutes, stirring occasionally.  Cooking times for potatoes can vary depending on type. 

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

ALOO PALAK

( for 3- 4 large portions )

1. Heat 3-4 tablespoons of oil in a pan for 30 seconds on full heat.
2. When oil is hot, add Balti Masala. Stir for 1 minute.
3. Then add 250g frozen spinach and 250g cubed potatoes & mix in well. Cover and simmer on low/medium heat for about 30 - 40 minutes, stirring occasionally, until the potatoes are breaking apart, and liquid from the spinach has evaporated. 

SERVING SUGGESTION: Serve with warm nan or chapattis & salad.

( for 3 - 4 large portions )

1. Heat 2-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry ) tinned chickpeas, kidney beans or soaked lentils, 1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well.. Cook on low-medium heat for about 10 minutes, until heated throughout. A knob of butter can be stirred through at the end, to add flavour.

1. To make a hotter curry add 2-3 sliced green chillies sliced in half when you are first adding the Chickpeas/Lentils/beans to the pan.
2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

BALTI SCRAMBLED EGGS

PER PERSON SNACK

1. Heat 1 tablespoon of oil in a pan, for about 30 seconds on full heat.
2. Add 1 dessertspoon of Balti Masala and stir continuously for 1 minute.
3. Crack one egg into the pan and stir gently, until egg had reached the right consistency.

Tasty Tip: Lightly fry some finely chopped onion, or green peppers or mushrooms and add to the Masala with the egg at step 3.

SERVING SUGGESTION:
Serve on a soft bap, or on hot buttered toast.

SPICY BAKED BEANS

PER PERSON SNACK

1. Heat 1 desertspoon of oil in a pan, for about 30 seconds on full heat.
2. Add 1 desertspoon of Balti Masala and stir continuously for 1 minute.
3. Add 1 small tin of baked beans and heat through approx 5 minutes.

SERVING SUGGESTION:
Serve on hot buttered toast.