Go traditional with curry paste. The perfect blend of spices, herbs, and curry base.
Dishes that can be made using this red paste: mutton keema curry, country chicken or nati koli curry, egg masala, boti fry or masala, aloo gobi, aloo matar.
- onion (24.75%)
- tomato (22.27%)
- edible vegetable oil (refined sunflower oil)
- freshly grated coconut
- garlic (9.28%)
- spices and condiments (coriander powder, red chilli powder, cinnamon, turmeric, cloves)
- Iodised salt
- ginger (3.52%)
- coriander leaves
- ginger (1.96%)
- mint leaves & lemon juice
Add up to 1 kilo of meat/veggies and 2 glasses of water,
Just sauté your vegetables or meat, add the paste, simmer, and serve.
Tip: Add chopped spinach and methi leaves for 2 spoons of ghee before adding curry paste into the pan.
Tastes best with Chicken, Prawns, Mutton, Vegetables, and Paneer