Aagrah Hydrabadi Tarka Paste 270g

Aagrah Hydrabadi Tarka Paste 270g

£3.30

£1.22/100g

This product is available for delivery or collection until 07/07/2024.

An Onion Based Curry PasteFor more recipe ideas visit www.aagrahfoods.com
Creating an authentic Tarka™ base is Every Indian Chef's Secret™A true Tarka™ base requires knowledge, time and expertise, to select just the right blend of spices and ingredients, to roast and fry them so they sizzle and crack releasing all their delicious oils and flavours, and to blend them with a perfect selection of ingredients to create your delicious jar of Aagrah Tarka™ paste.Aagrah Hyderabadi Tarka™ Paste - Indian Recipes Perfected in Bradford.Enjoy deliciously authentic Kashmiri cuisine within your own home... think of it as the "Aagrah Restaurant experience". Originating from Sindh and developed especially by Aagrah, Hydrabadi Tarka™ paste creates a rich, creamy and highly aromatic dish.
Bangin' Curry in 15 MinsGreat taste 2018Chilli rating - Medium - 2
Pack size: 270G

Ingredients

Onion (55%), Tomatoes (Diced Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Rapeseed Oil, Garlic, Ginger, Salt, Red Chillies, Turmeric, Chilli Powder, Coriander Leaf, Garam Masala, Ground Coriander Seed, Ground Cumin Seed, Fenugreek Leaves, Acidity Regulator: Citric Acid, Cardamom Powder, Natural Flavouring

Number of uses

4 Servings

Net Contents

270g ℮

Preparation and Usage

Creating Your Bangin' Hydrabadi - Great with meat, poultry, fish or vegetables.Step 1: Add 2 dessert spoons of oil into a pan and heat, add 500g of your chosen meat/vegetables and fry until browned.Step 2: Stir in all the paste, add 125ml of water to the jar, replace lid, swirl around and add to pan.Step 3: Bring to the boil with the lid on and simmer gently until thoroughly cooked. Add 100g of double cream* and heat on high for 1 minute or until the sauce reaches a desired consistency. Serve with rice, naan bread or chapatis - delicious! *Single cream, mild yoghurt or a dairy free alternative will also work well.

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