Karahi Cooking Sauce


Regular price £2.75

Originating from central Punjab and developed especially by Aagrah, Karahi is typically an aromatic dry dish and best served with chappati's.

HOW TO CREATE A PUNJABI SPECIALITY

Add two dessert spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned. Stir in the sauce, add around 70ml water to the jar, replace the lid, swirl around and add this to the pan. Bring to the boil with the lid on, simmer gently until thoroughly cooked and your curry reaches the desired consistency. To make your curry really special, Add a handful of chopped fresh coriander - delicious!

NUTRITIONAL INFORMATION
Typical values per 100g
Energy 564kJ/137kcal

Fat

    of which saturates

13g

0.9g

Carbohydrates

    of which sugars

5.1g

2.7g

Fibre

1.7g

Protein

1.9g

Salt

0.82g