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Hariyali Masala Curry Paste – (100% Veg/Vegan)

340.00

2 in stock

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Description

Fouziya’s Cooking brings you fine cooking curry pastes crafted using traditional slow-cooking techniques – a centuries old process that helps build layers of flavor. You will find that each of our curry pastes are truly unique in terms of variety, depth of flavor, and flavor consistency.

Our Hariyali Masala paste is a home style paste (ready-to-eat-ready-to-cook) that helps you conjure up delicious veg and non-dishes in a jiffy!

All our foods are cooked in small batches at a 100% vegetarian kitchen and are made without any artificial food flavor, color or chemical preservatives. Celebrate the flavours of India.

Ingredients: tomato, onion, cold-pressed sunflower oil, ginger, garlic, cashew, green chillies, fresh coriander, fresh mint, spices, lime juice, vinegar, unprocessed salt.

Quantity:  265 gms

Shelf life: 10 months from the date of pack

Storage and handling instruction: Refrigerate after opening. Use a dry spoon for every fresh serving. Once opened consume within 3 days.

Allergy advice: This product contains cashew paste and was cooked in a kitchen that also processes dairy products, mustard and soy.

Cooking Instructions: For Veg / Non-Veg: Serves 4 – 5

Please use 450 gms – 500 gms of any combination of vegetables, cubed paneer or chicken.

  1. When using chicken, as an option, you can marinate the meat in ½ tsp of pepper and ½ tsp lime juice for 10-15 mins.
  2. In a pan, add 2 tbsp of oil /ghee / butter and sauté the vegetables / chicken or pan fry the paneer for 4-5 mins on medium to high flame.
  3. Add the ready masala paste, adjust seasoning and dilute as required*.
  4. Cook on medium flame for another 5-10 mins and it’s done!
  5. Garnish with coriander leaves and a dash of cream.(optional).

Your Haryali Paneer / vegetable / chicken gravy is ready to serve! Goes well with naan rotis / plain rotis, paranthas and pulav.

Important*: To dilute the gravy, you could add ½ cup (150 ml) of water, veg / chicken stock, beaten curd or coconut milk while the masala is cooking.

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