Balti is type of Pakistani cuisine. Balti is utensil in which the food is served.

Balti is dish became most popular internationally through Indian Restaurants and it is in heavy demand although it is not Indian Cuisine, any curry serving outlets known Indian restaurant, thus Balti dish is also included in Indian food.

Lightly Spiced sweetish and bit of sourness is peculiarity of balti dishes and balti dish consist of herbal and vegetable taste, and that makes balti dishes distinct, even if it is non-vegetarian dish, like lamb balti, chicken balti, paneer balti masala, mix vegetable balti is positioning aristocratic dish of Indian cuisine.

Clean and chopped item in to bite size, then boil it with enough salt till full done. Strain it to seprate stock and pieces, set is aside, Save stock which is important in cooking.

• Dilute 3 tbs. Khasiyat's Balti Masala Paste into 3/4 cup water small mixing bowl, set aside.
• Put frying pan on high heat with 1 tbs. oil; heat it till oil achieves required temperature.
• Sauté asafetida till it becomes brown.
• As soon as asafetida becomes brown add solution of Khasiyat's Balti Masala in it, gently stir it for half a minute.
• Now, include pre cooked item and stir it thoroughly. Stir constantly till sauce covers all pieces properly.
• Lower the heat and add 3/4 cup stock in it, cook it for about 2 minute frequently. (Stir for some time if gravy is not found thick enough. Add some more stock if item becomes too dry.)
• Add Salt and chili powder to taste (If necessary)
• Empty it in serving plate.
• Garnish and serve hot. (Set 4 tomato wedges on four sides centering of serving portion and thick onion ring will look stylish.)