Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. This is the traditional dish found in many homes in Kashmir and is perfect with any kind of meat or vegetable.

In the heart of Bradford, where time-honoured traditions of fine food are celebrated, Aagrah continues to captivate with its exceptional Indian cuisine. Best cooked with chicken but also delicious with meat/vegetables, a Hydrabadi is great served with Pilau Rice or Garlic Nan. Every Aagrah product is expertly created with over 40 years of knowledge and skill to take your homemade meals to the next level! Aagrah Balti Tarka Indian Curry Cooking Sauce is a convenient and easy way to create a restaurant-quality Balti curry at home. Traditionally, Karahi dishes are best enjoyed with chappatis (unleavened flatbreads) or naan (oven-baked flatbreads).It is equally adept at frying crispy pakoras, simmering rich curries, or creating sizzling dry dishes. Add 2 desserts spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned. Great Drams is the brain-child of husband and wife team, Greg and Kirsty Dillon, who I had the pleasure of meeting at the Fine Food North Show in Harrogate. Spices including chilli, cumin and turmeric are expertly fried to extract maximum flavour, producing a truly authentic Balti Tarka! Bring to a boil with the lid on and simmer gently for approximately 10 minutes, or until thoroughly cooked.

Aagrah’s impeccable restaurants have been serving authentic Kashmiri dishes to UK diners since 1977. Chopped tomato, (tomato, tomato juice), coconut milk (water, coconut extract), garlic, rapeseed oil, ginger, chillies, coriander leaf, salt, coriander, garam masala (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), turmeric, chilli powder, liquorice, citric acid, natural flavouring, fenugreek leaves. Unfortunately nothing will give you the same experience as going to an Indian restaurant and your food being cooked by a proper chef but its still decent for something quick and easy. The sauce is made with chopped tomatoes, tomato juice, coconut milk, garlic, rapeseed oil, ginger, chillies, coriander leaf, salt, coriander, garam masala, turmeric, chilli powder, liquorice, citric acid, natural flavouring, and fenugreek leaves. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.Bring to the boil with the lid on and simmer gently until thoroughly cooked and your Handi reaches the desired consistency.

The combination of the dry, spicy Karahi and the soft, pillowy bread is a match made in gastronomic heaven. They mention that it has a very flavourful taste, and provides an authentic Indian curry experience.

The Kashmiri Korma Tarka Cooking Sauce is a true masterpiece, a symphony of flavours that caters to a diverse palate.

The Karahi, often referred to as a Kadai or wok, is a versatile and iconic piece of cookware in South Asian cuisine. Fry until browned, then stir in the base and add 70ml of water to the jar, replacing the lid and swirling around to add this to the pan.Delicious tasting Indian curry sauces, which enables you to create restaurant-quality Indian meals in minutes. It has earned its place in the spotlight, consistently delighting diners with its exquisite taste and expert craftsmanship. Add 100g of single cream* and heat on high for 1 minute or until the sauce reaches a desired consistency. These sauces have garnered a devoted following over the years, a testament to their authenticity and the restaurant’s dedication to delivering an unforgettable dining experience.