Karahi Cooking Sauce
HEAT LEVEL: Medium to mild
SIZE: 270g (Serves 3-4 or if you like a saucy curry then 2-3)
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|
A really authentic tasting sauce, delicious when used with chicken, love it, a firm favourite
Very tasty sauce, not too hot and spicy
I have tried all of the sauces in the range ( except the korma ) and have 3 go to sauces on my list, with the karahi being one. I highly recommend it, very versatile. Every combination of ingredients seems to work perfectly
This is something I can feed to all the family as it’s so good everyone likes it, so much so it’s going to be our Christmas dinner this year for a complete change
Best sauces I have used. Would highly recommend trying it.