Aagrah Tarka Indian Curry Cooking Sauce - 6-Pack Mixed Selection - Karahi, Achari, Hydrabadi, Balti, Tikka Masala, Handi - Authentic Restaurant Recipes - 6 x 270g - Each Jar Serves 3-4

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It is a rich blend of the finest spices, tomato, and coconut milk, producing a wonderfully intense curry that is on the spicier end of medium. 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. Ingredients: 1 x jar of Aagrah Tikka Masala cooking sauce, 400g diced chicken, 50ml single or double cream (optional). The Aagrah Cookbook – Hand Over Fist is perfect for the aspiring chef who would like to recreate their favourite dishes in the comfort of their own home. It is also a versatile sauce that can be used to make a variety of other Indian dishes, such as Tikka Masala, Rogan Josh, and Butter Chicken.

Spices including chilli, cumin and cardamom are expertly fried to extract maximum flavour, producing a range of truly authentic Tarka bases! It is equally adept at frying crispy pakoras, simmering rich curries, or creating sizzling dry dishes. We always have peas and potatoes in our cupboards, so the only thing I had to adapt was dried Chillies for fresh Chillies.Aagrah Group of Restaurants won Best Restaurant Group 2021 (North of England) at the Asian Restaurant Awards 2021 at the Mercure Piccadilly Hotel, Manchester on Tuesday 31 st August.

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. Traditionally, this sauce was designed to enhance the flavours of succulent meats, such as lamb or chicken. Curry Culture has evolved over the years and will carry on doing so but our mission remains the same. Our delicious Aagrah Tarka Sauces were created by our Executive Chef to give lovers of great food the chance to create mouth-watering authentic curries at home. Apply a thin coat of Aagrah Achari Tarka sauce to the lamb steaks and refrigerate for at least 1 hour to marinate, or overnight if you have time.With our new selection of products, you can now create a taste of Aagrah in your kitchen with our authentic curry sauces. acides (acetic acid, lactic acid), mustard powder, green chillies, ginger puree], garlic (4%), ginger, chilli powder, salt, turmeric, green chilli, garam masala, lime juice concentrate, ground coriander, fenugreek leaves, coriander leaves, sugar. I was lucky enough to be brought some Tarka cooking sauces from Aagrah recently, when The Man Bird met them at a trade show. 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. So having browned the meat for 3 minutes, bunged the sauce in and simmered it for another 5 minutes it was time to add the cubed potato and simmer for another 5 minutes.