Karahi Sauce - Case of 6
Originating from central Punjab and developed especially by Aagrah, the Aagrah Karahi cooking sauce is typically an aromatic dry dish and best served with chappati's.
Ingredients: Chopped tomato (tomato, tomato juice), fried onion (onion, sunflower oil), rapeseed oil, garlic, ginger, salt, green chilli, cumin, turmeric, garam masala (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), liquorice, citric acid, chilli powder, natural flavouring.
Creating your delicious Karahi - Great with meat, poultry, fish or vegetables
- Add 2 desserts spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned.
- Stir in the base, add 70ml of water to the jar, replace lid, swirl around and add this to the pan.
- Bring to the boil with the lid on and simmer gently for approx. 10 mins or until thoroughly cooked and your Karahi reaches the desired consistency. To make your Karahi really special add a handful of chopped fresh coriander – delicious!
||Per Serving (67.5g)|
|of which sugars||3.5||2.4|
|of which saturates||0.4||0.3|
Great delivery of the most excellent Karhi curry cooking sauce with excellent low fat ratings - win win
very quick and easy way to use up leftover meat (and/or veg) just pop it all in a slow cooker and come supper time you have a fabulous curry
Nice gently spiced sauce that is easy to use
We emigrated to the Isle Of Wight some years ago and the quality of curries here are nothing to write home about. Having dined for years at Aagrah we’re now able to have a go at recreating our favourite flavours. Add a few onions, chillis etc and garnish with a few a beers and it’s 5 stars all the way. The best sauces around IMHO. Thank you.
Really taste and very little sugar in the sauces