Burmese Gravy: A Southeast Asian gravy with a unique fragrance originating from lemongrass & ginger.
Veg dishes made from Burmese Gravy:
Burmese Egg plant Curry, Eggplant curry, Kima Palata (paratha stuffed with curried ground meat (keema).
Non-veg dishes made from Burmese Gravy:
Burmese Chicken Curry (Chet Tha Sipayan), Burmese Egg Curry, Chicken & chickpea curry, Mon style chicken curry.
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: 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.
Preservative: 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 receiving (Preferably). Consume within 7 days.
Net Weight: The glass jar contains 200 gm of concentrated gravy.
Serving size: 4-5 servings per jar.
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The flavour was good but when I added equal amount of water as written on the packet It was watery and lost a bit of taste