270g 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. How to use: – 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!
