Best Of India - Non-Spicy | Gravy Value Pack of 6
Bringing the best of authentic flavours from all corners of the nation to you in one deal. No meal-o-drama. Just use the way you like.
Here is what this includes.
1. Butter Masala 2. Burmese 3. Korma 4. Makhani 5. Shahi 6. Yakhni
Why is it so good?
100% Authentic | Nutrient-Rich, Ready to cook | Pure Veg | Real ingredients | Curated by 5-star chefs | No gluten | No artificial colours
Key Ingredients: Butter Masala: Onion, Tomato paste, Ginger, Garlic, Potato, Cream, Butter, Spices, Makhani spice blend (in-house), Red chilli, Water, Oil (Sunflower & Palm fruit), Salt, Sugar
Burmese: Onion, Lemongrass, Tomato paste, Ginger, Garlic, Coconut milk, Potato, Curd, Cream, Butter, Spices, Madras curry powder (in-house), Red chilli, Water, Oil (Sunflower & Palm fruit), Salt.
Korma: Onion, Tomato paste, Ginger, Garlic, Potato, Curd, Cream, Spices, Korma spice blend (in-house), Green & Red chili, Coconut milk, Water, Oil (Sunflower & Palm fruit), Salt, Sugar
Makhani: Onion, Tomato paste, Ginger, Garlic, Potato, Curd, Cream, Butter, Spices, Makhani spice blend (in-house), Red chilli, Water, Oil (Sunflower & Palm fruit), Salt.
Shahi: Onion, Tomato paste, Ginger, Garlic, Potato, Curd, Cream, Butter, Spices, Shahi spice blend (in-house), Red chilli, Water, Oil (Sunflower & Palm fruit), Salt.
Yakhni: Onion, Tomato paste, Ginger, Garlic, Potato, Curd, Cream, Butter, Spices, Garam masala blend (in-house), Red chilli, Water, Oil (Sunflower & Palm fruit), Salt.
Preservatives: INS211, INS202
How to use: Heat 2 tbsp of oil in a pan. Add chopped green chilli & garlic (optional). Saute.
Add 500 gms of cooked diced vegetables/ chicken cubes/ paneer cubes. Pour the entire content of the gravy to it. Add water as per desired consistency. Cook for 2 mins.
Serve hot with rice or chapati/ naan.
How to store: Best before 6 months from manufacturing. Refrigerate after opening. Consume within 7 days.
Net Weight: The glass jar contains 200 gm of concentrated gravy.
Serving size: 4-5 servings per jar.
